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Half-moon shaped meat turnovers - sambousek bi lahmeh.

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Half-moon shaped meat turnovers - sambousek bi lahmeh Half-moon shaped small pies that are filled with a mixture of ground meat and onions then deep fried. Sambousek is a small meat pie, served as an appetizer or snack. It is usually filled with ground beef or lamb but can be filled with feta and other cheeses.

Lay the pies on a parchement or wax paper covered baking sheet. Using a knife or scissors, cut tiny slits in the top of the pies or else the steam might force them open. Bake until golden brown and delicious.
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Ingredients Half-moon shaped meat turnovers - sambousek bi lahmeh below:

You Need of - For the dough:.
Set Up Here 3 cups of flour.
You Need 1/2 teaspoon of dried yeast dissolved in 2 tablespoons of warm water.
You Need 3/4 cup of warm milk.
You Need 1/4 cup of warm water.
You Set Up 1/4 cup of vegetable oil.
You Need 1 teaspoon of salt.
You Need of - For the filling:.
You Need 500 g of ground beef.
You Need 1/4 cup of pine nuts.
You Set Up 2 of medium onions, grated.
You Need 3 tablespoons of vegetable oil.
You Set Up 2 tablespoons of parsley, chopped.
You Need 1 teaspoon of salt.
You Set Up 1/2 teaspoon of black pepper.
You Need 4 cups of vegetable oil.
Set Up Here of For frying:.

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Manufacturing process Half-moon shaped meat turnovers - sambousek bi lahmeh step by step

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..

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