Sambousik – lebanese Version of a Meat PiE!
You will need: (makes 18-20)
- 60ml (¼ cup) olive oil, plus extra to deep fry
- 1/3 cup pine nuts
- 2 brown onions, finely chopped
- 250g lamb or beef mince
- ¾ tsp salt
- 1 tbsp pomegranate molasses
- 2 ½ tsp Baharat
- yoghurt, to serve
- chopped coriander, to serve (optional
- 150g (1 cup) plain flour2
- 150g (1 cup) self raising flour
- 1 tsp salt
- 1 tsp sugar
- 60ml (¼ cup) vegetable oil
- 125ml (½ cup) water
To make the pastry, combine the flours, salt and sugar in a large bowl. Add the oil and rub into the flour with your fingers until it looks like breadcrumbs. Add the water and mix until a dough starts to form. Turn out onto a lightly floured surface and knead for 6–7 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover with plastic wrap and rest at room temperature for 1 hour.
Heat the olive oil in a frying pan over medium heat. Add the pine nuts and cook for 2–3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the onion and cook for 4–5 minutes until softened. Add the mince and cook for 4–5 minutes, breaking up the lumps with a wooden spoon, until evenly browned. Sprinkle 2½ tsp of baharat and the salt over the mince and continue to cook for a further 3 minutes. Remove from the heat, add the pomegranate molasses and pine nuts and mix until combined. Place in the fridge for 15 minutes until cool.
Roll out the dough on a lightly floured surface until 3 mm thick. Use a 9 cm pastry cutter to cut out rounds. Take one piece of dough and place in the palm of your hand and brush half of the edge lightly with water. Place 1 tablespoon of filling in the centre and fold in half to form a semicircle. Pinch edges together to seal then pleat by making tight, overlapping folds, or crimp with a fork. Repeat with the remaining pastry and filling. Place filled pies in the fridge while you work.
Heat 10 cm olive oil in a deep saucepan to 170°C. Cook the pies, in batches, for 2–3 minutes until golden. Drain on paper towel.
Serve immediately with yoghurt and coriander, if you like.
Recipe credit (slightly modified): www.sbsfood.com Image credit: Alan Benson