Sambousak Bi Lahm Egyptian Meat Pies Recipes

Steps:

• Combine the first 9 ingredients (through the habanero pepper) in a deep skillet over medium heat. Brown, lower heat and simmer for 20 minutes.
• Meanwhile, make the pastry dough by combining the flour, baking powder, salt and shortening and mixing until it resembles fine bread crumbs. Slowly add 1 tablespoon cold water at a time, incorporating after each addition, until the mixture comes together in a firm ball. It should not be sticky. Divide the mixture into two discs and let rest for about 15 minutes before rolling out into a round about 1/8 - 1/4" thick. Cut out twelve 2 1/2 - 3" circles in each round.
• Place a circle at the bottom of each muffin well in a 12 muffin tin and press lightly along the bottom and sides to form the pie bottoms. Place the meat mixture in each pie bottom leaving about 1/4 " of dough above the filling on the sides. Place a circle on top of each filled pie and crimp to seal the edges. Pierce a small hole in the top with a knife point to allow steam to escape while baking.
• Bake the pies at 350 degrees F for 15 - 20 minutes until nicely browned. Let cool until they can be handled and serve.

Steps:

• In a large, nonstick skillet, brown the ground lamb with onion and garlic.
• When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.
• Stir in tomato puree, water, cinnamon and oregano.
• Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.
• Add more water if it seems too thick.
• To serve, mound rice on serving plates and top with lamb mixture.
• To freeze: Combine lamb and rice and put into freezer container.

Steps:

• Sift flour into a large mixing bowl and warm in a low oven.
• Dissolve yeast in 1/4 cup warm water, and stir in the remaining water and sugar and salt.
• Remove about 2 cups flour from bowl and keep aside.
• Make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid.
• Cover with a cloth and leave until frothy.
• Stir in the rest of the flour in a bowl to make a soft dough, adding oil gradually.
• Beat by hand for 10 minutes.
• Turn onto a flour dusted board and knead until smooth and elastic, using just enough flour from the reserved flour to stop the dough sticking.
• Shape into a ball.
• Oil bowl, put dough in and turn over to oil top.
• Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour.
• Meanwhile make the topping.
• Gently fry the onion inoil until transparent, add garlic and increase heat.
• Add lamb and stir over high heat until juices evaporate and meat starts to brown.
• Add the remaining topping ingredients, cover and simmer over gentle heat for 30 minutes, removing the lid towards the end of coking so that the excess moisture can evaporate.
• The mixture should be thick.
• Allow to cool.
• Punch down the dough and turn onto a floured board.
• Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball.
• Roll out each ball to a 12 cm round and place on greased baking sheets.
• spread a generous tablespoon of topping on each and bake at 220 deg C/425F for 12-15 minutes until cooked.
• Serve hot or cold.

Steps:

• Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
• For Dough (check out my recipe #263355 for Ajeen) Divide dough into walnut size balls. Roll between hand palms to smooth.
• Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tblp of meat mixture on dough circle seeing that a cube is in each spoon.
• Bring the edges up and press to make a square.
• Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180°C) for 30 minutes or till dough is golden and meat is cooked.
• Serve hot with yoghurt.

Steps:

• Melt the butter in a large skillet over medium heat. Crumble in the ground beef and add onion, parsley, allspice, dill, nutmeg and grated potatoes. Cook and stir until the meat is browned. Drain any excess grease. Turn off the heat and stir in the cheese until melted. Set aside to cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix together the flour and salt. Mix in the shortening with a fork or pastry cutter until only pea sized lumps remain. Stir in sour cream a little bit at a time until the dough holds together. Knead briefly on a lightly floured surface. Divide into four equal portions, and pat into balls. (If making 4, these are very large - could easily be made into 6 or even 8 meat pies.).
• Roll out each ball of dough to about 1/8 inch thickness. Place a heaping 1/2 cup of filling onto each one. Fold over into half circles, and seal by moistening the edges with warm water and pressing together. Place on a baking sheet.
• Bake for 20 minutes in the preheated oven, until golden brown.