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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, half-moon shaped meat turnovers - sambousek bi lahmeh. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

They come out all crunchy and warm. They come out all crunchy and warm. Great recipe for Half-moon shaped meat turnovers - sambousek bi lahmeh.

Half-moon shaped meat turnovers - sambousek bi lahmeh is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Half-moon shaped meat turnovers - sambousek bi lahmeh is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook half-moon shaped meat turnovers - sambousek bi lahmeh using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Half-moon shaped meat turnovers - sambousek bi lahmeh:
  1. Make ready - For the dough:
  2. Take 3 cups flour
  3. Take 1/2 teaspoon dried yeast dissolved in 2 tablespoons of warm water
  4. Take 3/4 cup warm milk
  5. Make ready 1/4 cup warm water
  6. Prepare 1/4 cup vegetable oil
  7. Prepare 1 teaspoon salt
  8. Make ready - For the filling:
  9. Take 500 g ground beef
  10. Get 1/4 cup pine nuts
  11. Take 2 medium onions, grated
  12. Prepare 3 tablespoons vegetable oil
  13. Take 2 tablespoons parsley, chopped
  14. Prepare 1 teaspoon salt
  15. Take 1/2 teaspoon black pepper
  16. Get 4 cups vegetable oil
  17. Get For frying:

Half-moon shaped meat turnovers - sambousek bi lahmeh. Sambousek Lahmeh means sambousek filled with ground meat. Sambousek Lahmeh means sambousek filled with ground meat. Sambousek Lahmeh means sambousek filled with ground meat.

Steps to make Half-moon shaped meat turnovers - sambousek bi lahmeh:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a saucepan, heat the 4 cups vegetable oil and deep fry the sambousek in batches until golden from both sides.
  6. Remove and drain on a kitchen absorbent paper.
  7. Serve hot or at room temperature.

Sambousek Lahmeh means sambousek filled with ground meat. This fragrant, ginger-scented basmati rice from superchef Jean-Georges Vongerichten is versatile enough to pair with many Asian- and Add the ginger, rice, stock and salt and bring to a boil. Ginger Rice has a bit of spicy heat. Along with all of the other spices and vegetables you will have a wonderful main or side dish. Sambousek is a small meat pie, served as an appetizer or snack.

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