Steps to Prepare Speedy Half-moon shaped meat turnovers - sambousek bi lahmeh

Half-moon shaped meat turnovers - sambousek bi lahmeh.

Hello everybody, it's Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, half-moon shaped meat turnovers - sambousek bi lahmeh. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Half-moon shaped meat turnovers - sambousek bi lahmeh is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It's simple, it's fast, it tastes delicious. They're nice and they look fantastic. Half-moon shaped meat turnovers - sambousek bi lahmeh is something which I have loved my whole life.

To get started with this particular 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 cook it.

The ingredients needed to make Half-moon shaped meat turnovers - sambousek bi lahmeh:

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

Steps 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..

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