SEE MORE FOR INGREDIENTS LIST I am a full time, self trained executive chef dedicating my time in my family restaurant in Sydney, Australia. I also carry a lot of experience and knowledge in DIY, electronics, most trades and basic mechanic and auto electrical. I share my tips, tricks, techniques and methods with my followers. NEW VIDEOS WEEKLY! SUBSCRIBE: null YOUTUBE: null SHOP: http://www.henryshowtos.com/ FACEBOOK: http://www.facebook.com/HenrysHowTos SNAPCHAT: henrytad1990 INSTAGRAM: @henry_tadevosian PATREON: https://www.patreon.com/HenrysHowTos TWITTER: @HenryTadevosian TIKTOK: @henryshowtos MAIL: Anais Restaurant, Unit 1, 11 Brookhollow Avenue, Norwest, 2153, Sydney, NSW, Australia FIND ME: ANAIS RESTAURANT - TASTE OF PERSIA (SYDNEY, AUSTRALIA) How To Make Lamb Sambousek | Ep 590 1/2 cup warm water 1/2 cup warm milk 1 sachet instant yeast (7g) 1 tsp white sugar 1 tsp salt app 2.5-3 cups plain flour 1 brown onion, finely diced 2 tbsp pine nuts 3 tbsp olive oil 500g lamb mince 1 tsp salt 1/2 tsp black pepper 2 crushed garlic cloves 1/2 tsp ground cumin 1/2 tsp sweet paprika 1/2 tsp ground coriander 1/2 tsp ground cinnamon 1/2 tsp allspice