Palestinian Lamb and Pine Nut Sambousek

In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Add 1/4 cup vegetable oil and rub it into the flour until crumbly. Gradually add 1/2 cup warm water, mixing until a soft, pliable dough forms. Knead for 5 minutes, then cover and let rest for 30 minutes.

While the dough rests, prepare the filling. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup finely chopped yellow onion and sauté for 3 minutes until softened.

Add 1 pound ground lamb to the skillet, breaking it up with a spoon. Cook for 8 minutes until browned, draining any excess fat.

Stir in 1/4 cup pine nuts, 1/2 teaspoon allspice, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Cook for 2 minutes more, stirring constantly, until the pine nuts are lightly toasted. Remove from heat and let cool completely.

Divide the dough into 24 equal pieces. Roll each piece into a thin 3-inch circle. Place 1 tablespoon of the cooled lamb filling on one half of each circle.

Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or twist to create a decorative edge.

Heat 4 cups vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Fry the sambousek in batches for 3-4 minutes per side, or until golden brown and crispy. Do not overcrowd the pot.

Carefully remove the fried sambousek with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.