Deep-fried delights: Sambusek and Samosas made vegan

Makes about forty pieces

For the samosa and samboussek dough:

1. Put the flour in a mixing bowl. Add the salt and 1/2 cup oil. Mix until the texture is crumbly.
2. Add the water and knead the mixture until a dough forms. If the dough seems too dry, add an extra spoonful of water, or more if needed.
3. Place the dough on a lightly floured surface. Knead until smooth, then return the dough to the bowl.
4. Add a teaspoon of vegetable oil, cover the bowl with plastic wrap, and let it rest for at least an hour, or overnight. Meanwhile, prepare the filling of your choice.
   
   

For the potato samosa filling:

1. Peel the potatoes and cut them into cubes. Place them in a saucepan, cover with water, add a pinch of salt, and bring to a boil. Cook until tender and easy to mash.
2. Mash the drained potatoes in the same saucepan. Set aside.
3. In another pan, heat the oil over high heat and sauté the onions and garlic.
4. When the onions are slightly golden, lower the heat and add the ginger, cumin, coriander, turmeric, chili powder, black pepper, and cinnamon. Stir well and cook. When the spices start to toast and release their aroma, remove from the heat.
5. Add the ketchup, lemon juice, fresh herbs, and peas. Mix until well incorporated.
6. Cover and let the residual heat thaw the peas.
7. When the peas are tender, add the onion and spice mixture to the potatoes. Mix until well combined. Add salt and spices to taste.
8. For more flavor, add an extra spoonful of chili powder or hot sauce.
9. Once everything is well mixed, allow to cool to room temperature or refrigerate until you're ready to shape the samosas.
   
   

Assembling the samosas:

1. Take the prepared dough and divide it into two portions. Place the first piece of dough on a lightly floured surface.
2. Roll the dough to around 1 millimeter in thickness.
3. Cut out rounds using a medium-sized bowl with a sharp rim.
4. Cut each round in half to create two half-circles.
5. Moisten the cut edge of the half-circle with a bit of water. Fold the dough so the straight edges meet. Seal this side.
6. The piece of dough now forms a cone, which you need to fill with a spoonful of filling, leaving space at the edge.
7. Seal the remaining open side. Make sure the dough is well sealed on all sides, then shape into a triangle.
8. Place the shaped samosa on a baking sheet.
9. Repeat with the remaining dough.
10. Roll out the second sheet of dough after finishing the first. Repeat the process with the second sheet.
11. Cover the samosas with plastic wrap and refrigerate overnight, or fry immediately.

For cooking the samosas:

1. Heat three medium cups of vegetable oil over medium-high heat in a large pot.
2. Add the samosas one by one, once the oil is hot, until the pot is full but not overcrowded.
3. Lower the heat to medium.
4. Fry the first batch of samosas until golden and crispy, for about 7 minutes.
5. Remove the samosas and place on a paper towel.
6. Repeat as needed.
7. Serve with ketchup.

For the vegan samboussek filling:

1. Put the chopped soy protein in a bowl and cover with just enough water to reach the surface. Set aside.
2. In a large frying pan, sauté 1/4 cup olive oil, white onions, zucchini, and garlic over high heat. Stop cooking when the onions start to brown.
3. Drain the soy protein. Squeeze out excess liquid by hand and add the protein to the onions.
4. Cook, stirring, until the mixture dries out and the soy protein starts to fry in the oil.
5. Add black pepper, allspice, cinnamon, and the vegetable bouillon cube. Mix until fully incorporated.
6. Add the soy sauce and tomato paste. Continue to stir until caramelized.
7. If the mixture seems too dry, add 2 or 3 tablespoons of water. Stir until the mixture is homogeneous. The mixture should look like ground beef.
8. Off the heat, add the pomegranate molasses and chopped scallions. Mix well.
9. In a separate pan, fry the slivered almonds in 2 tablespoons of olive oil. Stop cooking when golden.
10. Add the oil and nuts to the mixture. Taste and adjust seasoning if needed.
11. Let the mixture cool to room temperature or refrigerate overnight.

Assembling the samboussek:

1. Repeat the same process as for the samosas, but instead of using a large bowl, cut small circles with a small cup (2–3 centimeters in diameter).
2. Place a small spoonful of filling in the center of each circle. Fold the circle in half and, using your fingers or a fork, pinch the edges so the seam is no longer visible.
3. Repeat with the remaining circles.
4. Fry in the same way as the samosas.
5. Serve with ketchup or sweet chili sauce.