To prepare the dough: mix all the ingredients together, except the water. Gradually pour in the warm water while kneading the ingredients until the dough becomes firm. If needed, add more water. Leave to rest until the filling is ready.

To prepare the filling: heat the vegetable oil in a pan. Add the ground beef, onions and pine nuts and season with salt and black pepper. Stir from time to time until the meat changes in color then remove from heat. Add the chopped parsley to the meat mixture, and the filling is ready.

On a lightly floured surface, roll the dough using a rolling pin. Cut the dough into 8 cm diameter circles using a circular pastry cutter.

Top each circle with 2 teaspoons of filling, fold in half to cover the stuffing and press edges together to seal. Crimp the edges with your fingers by making tight overlapping folds to give the sambousek its traditional shape.

In a saucepan, heat the 4 cups vegetable oil and deep fry the sambousek in batches until golden from both sides.

Remove and drain on a kitchen absorbent paper.

Serve hot or at room temperature.