Saudi sambousak

Source: Ya Salam Cooking 1. In a small bowl, add yeast, sugar and about 2 tablespoons of warm water, allow to sit for 5 minutes until frothy. 2. In a mixing, add flours, salt, yeast mixture and oil, mix well. Add a small amount of the water until a smooth dough consistency has formed. Cover top with a kitchen towel or plastic wrap, place in a warm area and allow to sit for at least 1 hour. 3. Meanwhile, In a saute pan on medium heat, add ground meat, coriander, garlic and onions, cook until fully done. Add parsley, salt and pepper, cook a few more minutes. 4. Ball the dough into small balls a bit smaller than an egg. On a lightly floured surface with a rolling pin, roll each one into a circle, add 1 tablespoon of the meat filling and fold in half, closing edges tightly. Place a towel on top while making the remaining ones, so pastries do not become crusty. 5. In a saute pan on medium heat with at least 1 inch of oil, allow to become hot. Carefully place each pastry into the oil and fry on each side until golden. Place on a paper towel to drain.