Sambousek Lahmeh Maqli

July 3rd, 2010

Dimah - http://www.orangeblossomwater.net - Sambousek Lahmeh Maqli 9

Sambousek is fried stuffed pastry, served as appetizer or snack with salad or yogurt drink. Sambousek Lahmeh means sambousek filled with ground meat.

Let’s make Sambousek Lahmeh Maqli:

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Dough

1. Combine flour, instant yeast, sugar and salt.

2. Add corn oil.

3. Add warm water, and mix.

4. Knead with your hand until the dough comes together smoothly, let it rest for about two hours.

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Filling

5. Finely chop onion, then add salt to onion, rinse with water and strain.

6. Heat 1 tbsp ghee and saute onion until transparent, then set aside.

7. Finely chop walnuts.

8. Heat 1/2 tbsp ghee, and add walnuts and keep until golden in color, then remove, drain on paper towel and set aside.

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9. Heat 1 1/2 tbsp ghee.

10. Add ground meat.

11. Once the meat is cooked, add chopped onion.

12. Add walnuts to meat, add salt and black pepper and stir for few seconds then turn off heat, (Note the meat should be completely cooked before adding walnuts, when you cook meat, there’s water comes from the meat, but this water evaporates during cooking, so once this happen and the meat is completely cooked and no water remains you can add walnuts).

Filling is ready.

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13. After two hours, bring the dough, knead, then transfer to a surface (I did not need to flour the surface).

14. Roll out the dough.

15. Use a cutter to cut out circles, each circle is approximately 2.5 inch (6.4 cm) diameter circle, and 0.2 inch (0.5 cm) thickness.

16. Fill each circle.

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17, 18, 19, 20. Fold the pastry over to half moon shape to enclose the filling and seal by crimping the edges like the picture.

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21. This is the required shape.

22, 23. Heat corn oil, and deep fry the pastries in hot oil until golden brown on each side.

24. Drain on paper towel, and serve hot.

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25. Serve hot with salad, salad is prepared from tomato, cucumber, flat parsley, mint, onion, lemon juice, olive oil and salt.

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26. Serve hot with Laban A’yran, yogurt drink is prepared from yogurt, water, and salt.

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Sambousek Lahmeh Maqli

From: Family Recipe / Servings: 4 – 5 People
PDF Text Only / Print With Images

Dough

500 g all purpose flour

1/2 tsp instant yeast

1/2 tsp sugar

2 tsp salt

1/4 cup corn oil

225 ml warm water

Filling

1 large yellow onion, finely
chopped

1 tbsp ghee, for onion

1 cup finely chopped walnuts

1/2 tbsp ghee, for walnuts

1 1/2 tbsp ghee, for meat

400 g fat free ground lamb meat

Salt

Black pepper

Frying

Corn oil

To Serve

Salad

Laban A’yran

Dough

Combine flour, instant yeast, sugar and salt.

Add corn oil.

Add warm water, and mix.

Knead with your hand until the dough comes together smoothly, let it rest for about two hours.

Filling

Finely chop onion, then add salt to onion, rinse with water and strain.

Heat 1 tbsp ghee and saute onion until transparent, then set aside.

Finely chop walnuts.

Heat 1/2 tbsp ghee, and add walnuts and keep until golden in color, then remove, drain on paper towel and set aside.

Heat 1 1/2 tbsp ghee.

Add ground meat.

Once the meat is cooked, add chopped onion.

Add walnuts to meat, add salt and black pepper and stir for few seconds then turn off heat, (Note the meat should be completely cooked before adding walnuts, when you cook meat, there’s water comes from the meat, but this water evaporates during cooking, so once this happen and the meat is completely cooked and no water remains you can add walnuts).

Filling is ready.

After two hours, bring the dough, knead, then transfer to a surface (I did not need to flour the surface).

Roll out the dough,

Use a cutter to cut out circles, each circle is approximately  2.5 inch (6.4 cm) diameter circle, and 0.2 inch (0.5 cm) thickness.

Fill each circle.

Fold the pastry over to half moon shape to enclose the filling and seal by crimping the edges like the picture.

This is the required shape.

Heat corn oil, and deep fry the pastries in hot oil until golden brown on each side.

Drain on paper towel, and serve hot.

Serve hot with salad, salad is prepared from tomato, cucumber, flat parsley, mint, onion, lemon juice, olive oil and salt.

Serve hot with Laban A’yran, yogurt drink is prepared from yogurt, water, and salt.

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8 Responses to “Sambousek Lahmeh Maqli”

  1. These are the same shape as my grandma’s’ love the sambousek so much and yet I hardly make it! You have given me the inspiration! Thanks Dimah.

  2. I think I’d be in trouble if I had some of these yummy treats in front of me.

  3. grazi says:

    miammm!!!!!

  4. Parisa says:

    I have often seen something like this filled with an herby cheese. What cheese is that?

  5. Andrea says:

    Thanks to foodgawker.com, I found your blog. This is so wonderful! I lived in Syria quite a bit over the past 7 years or so. I am in love with Syrian food, and my absolute favorite is muhammara. Muhammara like what is served at Al-Khawali in Dimishq, that has the perfect balance of sweetness and spice. I took my mother to Damascus two years ago and both of us declared it the best food in the universe (and we have done a lot of traveling). I looked through your index but do you take reader requests? Can you teach us how to make muhammara? I also loved your post about Shish Barak. I am going to make everything here. Shukran kteer, ya Dimah!

  6. Dimah says:

    tasteofbeirut: Thank you so much! you are so kind :)

    OysterCulture: Thanks for stopping by and for the lovely comments!

    grazi:Thanks!

    Parisa: Thanks for visiting! I think you mean like this post (Cheese Burek), the dough is different but the cheese filling is what you are asking about :)

    Andrea: Thank you for stopping by! Your comment means so much to me! you made my day :) thank you!
    I’ll try to post muhammara recipe very soon inshallah!

  7. sarvenaz says:

    Salam Dimah

    Allah ekhilak, quelle est la mesure de la tasse avec laquelle tu mesures l’huile.

    Ton blog est un trésor de bonnes recettes, merci pour le partage.

    Shokran va salam

  8. Dimah says:

    sarvenaz: I use standard measuring cups.
    1/4 cup = 60 ml

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