SAMBOUSEK
Provided by Food Network
Categories main-dish
Time 19h5m
Yield 15 servings (4 per person)
Number Of Ingredients 15
Steps:
- For the dough: Put the flour in a mixer and then add the sugar, salt, yeast and oil. Let mix for 3 to 5 minutes. Then start adding the cold water slowly until it forms a big ball (add more flour if the dough is thin/ loose). Let mix for 15 more minutes. Then let the dough rest for 15 minutes. Turn the mixer back on and mix the dough for 15 more minutes, and then let rest for 15 more minutes. Put the dough in a pan and cover the top lightly with canola oil and let sit at room temperature for 1 hour. Then put in the refrigerator and let rest overnight.
- Form 7-ounce balls with the dough and roll lightly with flour. Put them in a proof box at room temperature for 2 hours after you roll it. Place the balls side by side and put a cover on it that is very tight so no air is let in, otherwise it will get dry.
- For the meat: In a large skillet over medium-high heat, saute the onions in 4 tablespoons of the butter until they are golden brown. Then add in all the allspice, salt, black pepper and cayenne pepper. Then add the meat and continue to stir to avoid clumps. Cook the meat for 15 to 20 minutes.
- In another pan, heat the remaining 2 tablespoons butter until hot. Add the pine nuts and cook until golden brown, about 3 minutes, stirring so the pine nuts do not burn.
- After the pine nuts are cooked, pour on top of the cooked meat. Let the meat cool off at room temperature for 30 minutes.
- Take the dough balls and flatten them into a plate shape less than 1/2-inch thick. Use a round shaped cup to cut out 4 dough pieces. Then take 4 tablespoons of the meat mixture and put inside the dough. Fold in half and pinch the dough together.
- Heat the oil in a deep-fryer or large pot until it is very hot. Fry until golden, 2 to 3 minutes on each side.
AFGHANI SAMBOOSAK (MEAT PIE)
These Afghani flaky meat pies are eaten to break the Muslim fast every evening during the month of Ramadan.
Provided by Member 610488
Categories Lamb/Sheep
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onions and leek in the oil until transparent. Add the meat, sprinkle with salt and pepper, and cook until done, breaking up lumps.
- Add the cumin and the chopped egg whites and mix well.
- Cut each spring roll skin into 3 strips of equal width (If the dough is not precisely square, use the slightly larger dimension for the length of the strip.) Lay out 3 to 4 strips on your work surface.
- Place a rounded tsp of the meat mixture toward the bottom right hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern. Seal the final flap with a bit of the flour paste.
- Deep-fry in small batches until golden brown (about 3-5 minutes) and drain on paper towels.
Nutrition Facts : Calories 452, Fat 16.6, SaturatedFat 4.5, Cholesterol 45.8, Sodium 528.1, Carbohydrate 53, Fiber 2.2, Sugar 1.8, Protein 20.9
ARABIC SAMBOOSAK
This is based on a recipe from the link http://www.nclrc.org/guides/HED/lessons/20.html, which I made after attempting recipe #173583 for the Aussie Recipe Swap #12. At the time, the recipe I had attempted was based on a very rough Arabic translation, so chef #239758 kindly turned me onto this one. I tried this Samboosak, and would recommend serving them with a sauce such as recipe #36126 -- if anyone knows of a more appropriate Arabic sauce, please let me know! :) I think they're quite good without a sauce, too!
Provided by mersaydees
Categories Southwest Asia (middle East)
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F.
- To make the pastry, combine flour, baking powder, sugar, and salt in bowl.
- Mix in oil, warm milk, and beaten eggs until a soft dough is formed.
- Cut the dough into small 2 inch balls.
- Cover and let rest for 15 minutes.
- Meanwhile prepare the filling by heating the oil in a large frypan.
- Add the chopped onions, and cook until they are soft.
- Stir the ground meat into the pan and add the cumin, salt, and pepper. Fry until well cooked.
- On a lightly floured work surface, roll out the pastry balls into 4-inch round circles.
- Place a teaspoon of filling in the center of a rolled-out pastry.
- Moisten the edges, fold, and press together to seal. You may optionally roll the edges inward for a decorative effect.
- Place on a greased baking sheet.
- Repeat the previous three steps for each pastry ball.
- Bake for about 15 minutes or until lightly browned.
- Serve warm.
Nutrition Facts : Calories 442.6, Fat 21.7, SaturatedFat 5.8, Cholesterol 95.7, Sodium 1371.9, Carbohydrate 42.6, Fiber 1.8, Sugar 3, Protein 18.4
SAMBOSAS (AFGHAN MEAT TURNOVER)
This is a traditional Afghan appetizer, great for parties, a very simple dish that if you ask 100 Afghan chefs you'll get 100 slightly different recipes. This is the one my family always made, and paired it with my yogurt sauce(check my other recipes) for dipping.
Provided by Dr. Tastegood
Categories Meat
Time 55m
Yield 25-30 Sambosas depending on size of wonton, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef in a non-stick pan, seasoning with salt and pepper. When its just cooked through, drain on paper towels to dispose of excess grease. Return beef to pan, along with enough drained oil so it's moist, add the cardamom, cayenne, crushed/chopped garlic and the finely chopped onion. Cook until the onion & garlic is softened and spice is fragrant. Remove from heat and cool.
- To form the sambosas, take about a tablespoon (if using the small wontons, more if using the egg roll size), not too much, ensuing that you can fold the wonton over into a triangle without the filling falling out. Brush one side of the wonton with water at the edge to make a tight seal, using either your fingers or tines of a fork to do this. Make all the sambosas and keep on a sheet covered with paper towels to prevent sticking. You can do all this ahead of time and store covered with Plastic Wrap in the fridge till ready to cook.
- When ready to finish the sambosas, put a nonstick pan or pot onto med/high heat and add enough oil for shallow frying, about half to 3/4 an inch of oil should do it. Shallow fry in batches till golden brown, and drain on a wire rack or paper towels. Sprinkle lightly with salt and serve, best when hot but are good at room temp too. I serve them with my family's chilled yogurt sauce(see other recipe). Not healthy but delicious, even my southern wife and family loves them!
- Enjoy!
SAMBOUSAK BI LAHM (EGYPTIAN MEAT PIES)
A savory meat pie from Egypt. The recipe calls for ground lamb, most frequently I don't have lamb available so I use ground beef. It is still quite delicious. You can either make snack size, in which case this recipe makes 20 pastries, or a larger size (similar to the size of a Hostess fruit pie, for those who know American junk food!) in which case you will get 12. This recipe is adapted from Claudia Roden, from her "The Book of Jewish Food."
Provided by Susiecat too
Categories Savory Pies
Time 1h
Yield 12-20 pies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix the oil, water and salt, until dissolved.
- Gradually work in enough flour to make a soft, malleable dough.
- You may roll it out right away to use, or if you want to set it aside for an hour or so you can, but keep it covered and at room temperature.
- Now make the filling: Brown the meat in a large skillet, breaking up into small pieces.
- Add the onions and cook until they are translucent and starting to brown.
- Add the salt, pepper, allspice and cinnamon, and stir well.
- Add the water to deglaze the pan and cook another 5 minutes or so.
- Add the toasted pine nuts and mix well. Turn off the heat.
- Now divide your dough in pieces, either 12 pieces for large pies or 20 pieces for small pies (appetizer-sized).
- Without using flour for the rolling board or rolling pin, roll each piece into circles or ovals, less than 1/4 inch thick, if possible (equivalent to less than 1/2 cm). This is an oily dough and won't stick to your rolling board or your pin, and doesn't need extra flour.
- For small pies put 2 heaping teaspoons of filling, for large pies put 3 generous tablespoons, just off-center.
- Fold one half of the dough over to cover, and make a half-moon shape. Seal the edges by pinching, folding and twisting.
- Lightly oil (or spray with Pam) your baking sheets, and place the pies spaced at least 1/2 inch apart.
- Mix the egg yolk with about one teaspoon of water, and use to glaze the pies, if desired.
- If desired, sprinkle the sesame seeds on top.
- Bake for about 30 minutes, until golden brown.
- Let cool a few minutes before eating, as filling will be very hot. These are also good cold the next day, if you have any left!
- Freezes well.
Nutrition Facts : Calories 361.6, Fat 24.2, SaturatedFat 5.7, Cholesterol 27.6, Sodium 120.7, Carbohydrate 25.8, Fiber 1.3, Sugar 0.8, Protein 10.2
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