Easy Way to Prepare Ultimate Half-moon shaped meat turnovers - sambousek bi lahmeh

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Half-moon shaped meat turnovers - sambousek bi lahmeh. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

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

You can cook Half-moon shaped meat turnovers - sambousek bi lahmeh using 17 ingredients and 7 steps. Here is how you achieve that.

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

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

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.Traditionally, Sambousek is usually shaped like a half moon, however, I've seen them shaped as triangles as well and other shapes.I like to shape them into egg rolls because in my opinion, it's just easier and quicker.

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

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..

Meat filling: Dice half of an onion to small cubes.Place a tablespoon of oil in a pan and crush your clove of garlic then add it to the pan.Add the diced onion to the garlic and cook the two together till the onions turn translucent Once they look cooked, add the salt, pepper and nutmeg to the onions and.

These Sambousek egg rolls will make a great appetizer for game day!Fold in half and pinch the dough together.Fold circles in half to create half-moons (semi-circles).Pinch the edges together with a fork or fingers to tightly seal.Remove with a slotted spoon and drain excess oil on paper towels.