Lamb and Mushroom Sufganiyot

Sagi Azulay’s lamb’s meat and mushroom-filled sufganiyot, served with pistachio tahini

For the sufganiyot:
35 grams (1 1/4 ounces) instant dry yeast
3 cups white flour
1 teaspoon white sugar
1 teaspoon fine salt
1/3 cup olive oil
2 egg whites
1/2 cup lukewarm water

For the filling:
200 grams (about 7 ounces) finely ground lamb
1 tablespoon finely chopped parsley
1/2 teaspoon fine salt
A pinch of cumin
A pinch of ras el hanout
1/2 cup chopped mushrooms, sautéed in a bit of olive oil
1 tablespoon chopped mint leaves
1 teaspoon chopped pine nuts
1 tablespoon olive oil

For the pistachio tahini:
100 grams (3 1/2 ounces) pistachios
1/3 cup tahini paste
1 tablespoon olive oil
A pinch of fine salt
1/3 cup water
1 garlic clove

Making the sufganiyot:
In a medium-size bowl, stir together all the dry ingredients, except for the salt.
In a separate bowl, stir together all the wet ingredients plus the salt.
Add the wet ingredients to the dry ones in two stages, and knead for approximately 5 minutes until your dough is smooth and unified.
Move the dough to a clean bowl, wrap it in plastic wrap, and put it in a warm place for approximately 45 minutes until it doubles in size.

Making the filling:
Mix together the meat and all the other ingredients until well blended.

Making the pistachio tahini:
Put all the ingredients into a food processor, except for the tahini paste and the water, and grind for one minute.
Add the tahini paste and continue grinding for two more minutes, gradually adding the water, until you receive a smooth and unified sauce.

Assembling the sufganiyot:
Make 12-15 balls from the raised dough on a floured surface.
Use your finger or the edge of a rolling-pin to make a small alcove in each ball and fill it with a teaspoon of the filling.
Close each sufganiya with the tips of your fingers, in a pinching motion. Roll again into a ball and place on parchment paper in a sheet pan, with the side that has just been closed facing down. After all filled balls have been placed on the baking tray, cover loosely with plastic wrap, to leave room for the dough to rise, and wait for 20 minutes.
Heat a pot with oil to 180-190 Celsius (about 350-375 Fahrenheit). If you don’t have a thermometer for oil, insert the handle of a wooden spoon—when small bubbles appear around it, your oil is ready for frying.
Deep-fry the sufganiyot for about a minute on each side until they are browned. Alternately, the sufganiyot can be baked.

Serving:
Serve on a plate with a soft-boiled egg, pickles, and fresh vegetables, next to the pistachio tahini.

Find this story online: https://www.tabletmag.com/recipes-2/219522/lamb-and-mushroom-sufganiyot