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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, half-moon shaped meat turnovers - sambousek bi lahmeh. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Half-moon shaped meat turnovers - sambousek bi lahmeh is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Half-moon shaped meat turnovers - sambousek bi lahmeh is something that I have loved my whole life. They are nice and they look wonderful.

See great recipes for Half-moon shaped meat turnovers - sambousek bi lahmeh too! Half-moon shaped small pies that are filled with a mixture of ground meat and onions then deep fried. Sambousek Automatic Production Equipment Designed with a Customized Half-moon Rotary Mold.

To get started with this recipe, we must first prepare a few components. You can have half-moon shaped meat turnovers - sambousek bi lahmeh using 17 ingredients and 7 steps. Here is how you can achieve 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. Get 1/2 teaspoon dried yeast dissolved in 2 tablespoons of warm water
  4. Prepare 3/4 cup warm milk
  5. Make ready 1/4 cup warm water
  6. Prepare 1/4 cup vegetable oil
  7. Get 1 teaspoon salt
  8. Make ready - For the filling:
  9. Make ready 500 g ground beef
  10. Make ready 1/4 cup pine nuts
  11. Take 2 medium onions, grated
  12. Get 3 tablespoons vegetable oil
  13. Get 2 tablespoons parsley, chopped
  14. Make ready 1 teaspoon salt
  15. Take 1/2 teaspoon black pepper
  16. Prepare 4 cups vegetable oil
  17. Take For frying:

Roll out each half into a thin sheet, turning the sheet over a few times and dusting it each time with a little flour. Vind stockafbeeldingen in HD voor Half Moon Shaped Meat Ravioli Topped en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. The recipe is for Syrian herb and meat latkes, called ijeh b'lahmeh.

Instructions 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.

They're shaped into patties, bound with eggs, and fried in oil just like Hanukkah latkes. But instead of the grated potato most of us are used to, these latkes are made with ground beef and a delightful mess of chopped mint, parsley, cilantro. Sambousek is one of these words that is very widely used but it Sambousek is closely associated and an essential on Ramadan Iftar table. They make a perfect Spoon some of the stuffing on the pastry sheet and fold into a triangle shape. Mushroom Turnovers are half moon shaped pastries, made with a cream cheese dough.

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