Beef, Baharat And Pine Nut Pies (Sambousik) Recipe

Posted on
Photo: Beef, baharat and pine nut pies (sambousik) recipe
Photography by Alan Benson

This recipe is for the Lebanese version of a meat pie, but these fragrant pastries don’t require tomato sauce. You can freeze uncooked sambousik wrapped in plastic wrap for up to one month. Stand frozen at room temperature for 10 minutes before frying.

Makes 18–20
Preparation 30min
Cooking 25min
Skill level Mid

From SBS Food
By Norma Dakhoul

Ingredients

60 ml (¼ cup) olive oil, plus extra to deep-fry
½ cup pine nuts
2 brown onions, finely chopped
250 g lamb or beef mince
¾ tsp salt
1 tbsp pomegranate molasses (see Note)
yoghurt, to serve
chopped coriander, to serve (optional)

Pastry

150 g (1 cup) plain flour
150 g (1 cup) self-raising flour
1 tsp salt
1 tsp sugar
60 ml (¼ cup) vegetable oil
125 ml (½ cup) water

Baharat

½ tsp ground allspice
¼ tsp ground black pepper
¼ tsp ground cinnamon
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground nutmeg

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Resting time 1 hour

Cooling time 15 minutes

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.

Meanwhile, combine the baharat spices and set aside. 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.

Note
• Pomegranate molasses is available from Middle Eastern food stores and some delicatessens and supermarkets.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *