Half-moon shaped meat turnovers - sambousek bi lahmeh.
Hey everyone, it's John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, half-moon shaped meat turnovers - sambousek bi lahmeh. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
Half-moon shaped meat turnovers - sambousek bi lahmeh is one of the most favored of current trending foods on earth. It's simple, it is quick, it tastes yummy. It's appreciated by millions every day. Half-moon shaped meat turnovers - sambousek bi lahmeh is something that I've loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook half-moon shaped meat turnovers - sambousek bi lahmeh using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Half-moon shaped meat turnovers - sambousek bi lahmeh:
- {Get of - For the dough:.
- {Get 3 cups of flour.
- {Take 1/2 teaspoon of dried yeast dissolved in 2 tablespoons of warm water.
- {Make ready 3/4 cup of warm milk.
- {Make ready 1/4 cup of warm water.
- {Get 1/4 cup of vegetable oil.
- {Make ready 1 teaspoon of salt.
- {Prepare of - For the filling:.
- {Prepare 500 g of ground beef.
- {Get 1/4 cup of pine nuts.
- {Make ready 2 of medium onions, grated.
- {Make ready 3 tablespoons of vegetable oil.
- {Prepare 2 tablespoons of parsley, chopped.
- {Get 1 teaspoon of salt.
- {Prepare 1/2 teaspoon of black pepper.
- {Get 4 cups of vegetable oil.
- {Take of For frying:.
Steps to make Half-moon shaped meat turnovers - sambousek bi lahmeh:
- 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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