How do Prepare Appetizing Half-moon shaped meat turnovers - sambousek bi lahmehQuicker

Buy Half-moon shaped meat turnovers - sambousek bi lahmeh for cheap. 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.

Half-moon shaped meat turnovers - sambousek bi lahmeh Fully automatic machine for making dumpling home for hotels, restaurants, groups canteen processing, kindergarten, frozen dumpling production,canteens, schools, troops. All kinds of meat, meat stuffing, mixed with vegetable stuffing and other kinds of the dumplings, can be used for steaming, boiling. Meat Sambousek are my favorites Lebanese pastries. You go for it toasting bake Half-moon shaped meat turnovers - sambousek bi lahmeh employing 17 method including 7 and. Here you go do the trick.

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

  1. also of - For the dough:.
  2. add 3 cups of flour.
  3. You need 1/2 teaspoon of dried yeast dissolved in 2 tablespoons of warm water.
  4. give 3/4 cup of warm milk.
  5. also 1/4 cup of warm water.
  6. This 1/4 cup of vegetable oil.
  7. Prepare 1 teaspoon of salt.
  8. give of - For the filling:.
  9. You need 500 g of ground beef.
  10. then 1/4 cup of pine nuts.
  11. Prepare 2 of medium onions, grated.
  12. This 3 tablespoons of vegetable oil.
  13. Prepare 2 tablespoons of parsley, chopped.
  14. This 1 teaspoon of salt.
  15. also 1/2 teaspoon of black pepper.
  16. Prepare 4 cups of vegetable oil.
  17. give of For frying:.

I could have them for breakfast! Add salt and cook over low heat until the meat is well cooked. Set the filling aside to cool. Fry the sambousek in hot oil until it turns golden.

Half-moon shaped meat turnovers - sambousek bi lahmeh separately

  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..

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. Traditionally, Sambousek is usually shaped like a half moon, however, I've seen them shaped as triangles as well and other shapes. I like to shape them into egg rolls because in my opinion, it's just easier and quicker. These Sambousek egg rolls will make a great appetizer for game day!

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