How to Make Appetizing Half-moon shaped meat turnovers - sambousek bi lahmeh

Half-moon shaped meat turnovers - sambousek bi lahmeh. Sambousek Lahmeh means sambousek filled with ground meat. Sambousek also called samboosak in some Middle Eastern regions, is a fried stuffed pastry. It can be stuffed with cheese, meats, and spices.

All kinds of meat, meat stuffing, mixed with vegetable stuffing and other kinds of the dumplings, can be used for steaming, boiling. Sambousek is a Middle Eastern, savory, filled pastry, usually deep fried, that comes in varying shapes from half-moons to triangles to cigar shapes. I have a delicious homemade pastry that I use for half-moon shaped meat sambousek. You can have Half-moon shaped meat turnovers - sambousek bi lahmeh using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Half-moon shaped meat turnovers - sambousek bi lahmeh

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

In Middle Eastern groceries you will find various wrappers. Fold in half and pinch the dough together. They're shaped into patties, bound with eggs, and fried in oil just like Hanukkah latkes. But instead of the grated potato most of us are used to, these latkes are made with ground beef and a delightful mess of chopped mint, parsley, cilantro The recipe is for Syrian herb and meat latkes, called ijeh b'lahmeh.

Half-moon shaped meat turnovers - sambousek bi lahmeh instructions

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..

Mushroom Turnovers are half moon shaped pastries, made with a cream cheese dough. I like that this pastry uses just three ingredients (cream cheese, butter, and flour), and it's quite elastic which makes it easy to roll out. I also like its tangy flavor and how its texture is so wonderfully tender and flaky. Seal the pies by folding into half moon shapes and pressing the edges with a fork (hopefully the I have had Lahm bi Ajeen served as an open-faced pie - we called it Lebanese pizza. However the term sambousek is only used to refer to the turnovers or the triangular shaped spinach pies.