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Samboosak (meat pies)

1 package spring roll skins (approximately 8 inches square), defrosted
1 tbsp. flour
1 tbsp. water
Oil for frying

1 small onion, minced
1 leek, cleaned and chopped
2 tbsp. olive oil
1/2 pound ground beef or lamb
Salt
Black pepper
1/2 tsp. cumin or kebsa spices
2 egg whites, hard-boiled and chopped
Oil for frying

Saute the onions and leek in the oil until transparent. Add the
meat, sprinkle with salt and pepper, and cook until done, breaking
up lumps.

Add the cumin and the chopped egg whites and mix well.

Cut each spring roll skin into 3 strips of equal width (If the
dough is not precisely square, use the slightly larger dimension
for the length of the strip.) Lay out 3 to 4 strips on your work
surface.

Place a rounded tsp. of the meat mixture toward the bottom right
hand corner of each strip. Fold that corner diagonally over to
the top left-hand corner, forming a triangle. As you fold, be
certain that the side of the strip lines up perfectly with the
folded portion. Continue as if folding a flag, alternately folding
the bottom corners in a diagonal pattern. Seal the final flap with
a bit of the flour paste.

Deep-fry and drain on absorbent paper.

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