Samboosik pies are a must on the Lebanese meze table. The name refers to the crescent shape. The original recipe calls for qawarma, which is mutton confit, replaced with ground lamb in this recipe.
MAKES: 12 PIECES
INGREDIENTS:
DOUGH
- 3 cups (375 g) flour
- 1 cup (225 g) butter
- A pinch of salt
- 1 cup (237 ml) water
FILLING
- 4 tablespoons olive oil
- 18 ounces (500 g) ground lamb
- 1 cup (150 g) finely chopped onion
- 1 cup (135 g) pine nuts
- A pinch of salt
- A pinch of black pepper
- 1 teaspoon cinnamon
- 1 teaspoon ground cumin
- 1 cup (245 g) Greek yogurt
OTHER
- Vegetable oil for frying
INSTRUCTIONS:
- In a bowl, mix the flour and butter until the mixture has a crumbly texture.
- Add the pinch of salt and make a hole in the middle of the mixture. Pour the water into the hole and work the ingredients together to form a dough.
- Roll out the dough and cut twelve circles, each approximately 3 inches (7.5 cm) in diameter.
- In a skillet, heat the olive oil and fry the ground lamb, chopped onions, and pine nuts until the mixture gets a nice color. Season with salt, black pepper, cinnamon, and cumin. Remove the skillet from the heat and stir in the Greek yogurt.
- Place a tablespoon of the filling in the center of each dough circle. Pinch the edges together to form a crescent shape.
- In a deep frying pan, heat vegetable oil. Fry the pies in the hot oil until they are nicely browned. Test the oil temperature by dipping a piece of bread into the oil; if it comes out golden brown, the temperature is right. Fry the pies in batches, and allow them to drain on paper towels. Keep a lid nearby in case the oil sets on fire.
