| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Egyptian | Pastry, Sent recipe | 20 | Servings |
INGREDIENTS
| 1/4 | c | Margarine |
| 1/2 | c | Corn Oil |
| 1/2 | c | Water |
| 1 | ts | Salt |
| 2 1/2 | c | Flour |
| 2 1/4 | lb | Lean Ground Beef |
| 1 | Onion, Big, Finely Chopped | |
| 1 | Clove Garlic, Minced | |
| 1/3 | c | Pine Nuts |
| 1 | ds | Nutmeg |
| 1 | ds | Allspice |
| Salt, To Taste | ||
| Freshly Ground Black Pepper, To Taste | ||
| Oil, For Frying | ||
| 1 | Egg Yolk |
INSTRUCTIONS
DOUGH FILLING 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 lamps of meat. 4. heat oven to 180C (350F) 5. roll out the 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 defiantly more garlic... :-) Recipe by: "Al Hashulchan" August 1996 Posted to JEWISH-FOOD digest V97 #133 by eyal adelman <eemcs@actcom.co.il> on Apr 27, 1997
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