Pastries with Meat and Pine Nuts
Sift flour with salt and cut shortening in finely. Add water gradually to make a soft dough. Roll out 1/8 inch thick on pastry board. Cut into rounds with biscuit cutter. Put a teaspoon of stuffing in the center of each pastry. Fold over in half and pinch edges together. Fry in deep fat until brown. Drain on absorbent paper. Some like them hot, some like them lukewarm. Either way, they disappear in a hurry. Makes about 20 Sambousiks.
(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)