RFCJ RECIPE ARCHIVE
Posted by : Eyal Edelman Meat Pies, Egyptian Baked : Sambusak - meat
Recipe By: "Al Hashulchan" August 1996 Dough: 1/4 Cup Margarine 1/2 Cup Corn Oil 1/2 Cup Water 1 Teaspoon Salt 2 1/2 Cups Flour Filling: 2 1/4 Pounds Lean Ground Beef 1 Onion, Big -- Finely Chopped 1 Clove Garlic -- Minced 1/3 Cup Pine Nuts Dash Nutmeg Dash Allspice Salt -- To Taste Freshly Ground Black Pepper -- To Taste Oil -- For Frying 1 Egg Yolk 1. In a small pot, over a small flame, mix all the Dough ingredients - except the flour. cook until the Margarine melts. pour into a bowl 2. add the flour, one tablespoon at a time. mix well until you get a smooth dough. shape the dough into a ball, wrap in plastic sheet and set aside. 3. in a pan fry the onion and garlic to golden brown, add Pine Nuts and fry for 2 min. more. add the meat and spices, and cook on medium flame, while stirring, until the meat changes color (about 10 min.). it is vital to stir the meat to avoid the formation of big lumps of meat. 4. heat oven to 180C (350F) 5. roll out dough to 3mm (1/8") and cut 10cm (4") circles. 6. put a tablespoon of filling in the middle of each circle and fold into half a circle. pinch the edges tightly. 7. put sambusaks in oiled and floured pan (or just use a cooking parchment) brush a little egg yolk on each sambusak. bake for 30 min. or until golden brown. Serving Ideas : Serve with pickles or vegetables salad. NOTES : Although the recipe calls for only one onion, I'd use more, about three. And definately more garlic... Archivist's note: Little pies are typical of Sephardic cuisine. These savory pies include bourekas from Turkey, pasteles from Salonika, sambousak and filas from the Arab countries, cigares of North Africa, and sumoosaks from India.
