Sambousek Lahme or Lebanese Meat Pies, are small hand-held meat pies, made with minced meat and pine nut filling, covered and deep fried. These are perfect starters or appetizers and can be served for any occasion.
Sambousek Lahme Lebanese Meat Pies
Sambousek Lahme is a popular Lebanese snack, famous around the middle eastern region. In fact, the Indian Samosa did originate from the Sambousek.
Traditionally, These small pies are filled with seasoned ground beef and onions, then fried until golden brown. They are crispy on the outside while soft and savory on the inside, making them a perfect bite-sized treat for any time of day.
Sambousek Lahme can be found in restaurants throughout Lebanon and the Middle East, as well as in homes where families gather to make them together.
These are perfect for entertaining a large crowd,
Whether you're a fan of Middle Eastern food or simply looking for new recipes to try out at home, Sambousek Lahme is definitely worth trying
Jump to:
- Sambousek Lahme Lebanese Meat Pies
- Sambousek Lahme Lebanese Meat Filled Savory Pies
- Ingredients You Will Need
- Instructions
- 3) Rolling, Filling and Shaping Sambousek pies
- Equipment
- How To Serve These Meat Pies
- Storage, Shelf Life, and Re-heating
- Expert tips to make best Sambousek Lahme
- 📖 Recipe
- Related
- Pairing
- Food safety
Sambousek Lahme Lebanese Meat Filled Savory Pies
This Recipe, here is made with minced lamb meat, flavored with spices and pine nuts. Encased in a lovely dough made with all-purpose flour, salt oil, and warm water and fried until golden in brown
I have used minced lamb meat because we do not consume beef.
Ingredients You Will Need
Ingredients for the sambousek dough
Here are the ingredients that you will need to make the dough
For the dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ cup warm water
- ¼ cup vegetable oil
For the filling:
- 250 grams ground lamb or beef
- 1 small onion, finely chopped
- 2 tablespoons chopped parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
- Vegetable oil for frying
See recipe card for quantities.
Instructions
For these Lebanese Meat Pies,
We first Make the dough, and while the dough is rest make the filling, and then shaping the dough and finally frying.
1 ) Prepare Sambousek Dough For the pastry
In a large bowl, combine the all-purpose flour and salt . Mix until all the ingredients are mixed.
Gradually add warm water and ¼ cup vegetable oil, mixing until a soft dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2) Make the Meat Filling
In a large mixing bowl, In a separate bowl, mix together the ground lamb or beef chopped onion chopped parsley ground cumin ground coriander ground cinnamon Salt, and pepper to taste. Mix well and make sure that the spices are evenly distributed throughout the mixture. Set aside
3) Rolling, Filling and Shaping Sambousek pies
Divide the dough into small balls, approximately 1 inch in diameter. On a floured surface, roll out each ball into a thin circle, about 4-5 inches in diameter
Place a spoonful of the meat filling in the center of each dough circle. Fold the dough over to form a half-moon shape and seal the edges by pressing them together firmly. You can crimp the edges with a fork to create a decorative pattern
Equipment
You will need
- large mixing bowls
- A rolling pin
- A parchment paper or a sheet to roll the dough on.
- A dutch oven or a stock pot to fry
- An oven if baking
How To Serve These Meat Pies
- Appetizer: Sambousek Lahme is commonly served as an appetizer or part of a mezze platter. Arrange the warm pastries on a serving platter, garnish with fresh herbs like parsley or mint, and serve alongside various dips such as tahini sauce, garlic sauce, or yogurt with cucumber and mint.
- Dipping Sauces: Provide a variety of dipping sauces to complement the flavors of Sambousek Lahme. Consider offering traditional Middle Eastern sauces like tahini sauce, pomegranate molasses, or a spicy tomato-based sauce. These sauces add a tangy and creamy element to the savory pastries.
- Salad Accompaniment: Pair Sambousek Lahme with a fresh and vibrant salad. A simple Lebanese salad made with chopped cucumbers, tomatoes, onions, and parsley dressed with lemon juice and olive oil is a wonderful accompaniment. The salad adds a refreshing contrast to the richness of the meat pies.
Storage, Shelf Life, and Re-heating
- Room Temperature: After cooking, allow the Sambousek Lahme to cool completely. Store them in an airtight container at room temperature for up to 1-2 days. However, note that the pastry may lose some of its crispiness over time.
- Refrigeration: If you want to extend the shelf life, you can refrigerate the Sambousek Lahme. Place them in an airtight container or zip-top bag and store them in the refrigerator for up to 3-4 days. Before consuming, you can reheat them in the oven or microwave to restore their warmth and texture.
- Freezing: Sambousek Lahme can also be frozen for longer storage. Arrange the cooled pastries in a single layer on a baking sheet and place them in the freezer until they are firm. Then transfer them to a freezer-safe container or freezer bags, separating each layer with parchment paper. They can be stored in the freezer for up to 2-3 months.
- Reheating: To enjoy the frozen or refrigerated Sambousek Lahme, preheat the oven to 350°F (175°C). Place the pastries on a baking sheet and bake for about 10-15 minutes or until they are heated through and crispy. Alternatively, you can use a microwave, but note that the texture may not be as crispy.
Expert tips to make best Sambousek Lahme
Here are some tips to help you make the best Lebanese meat pies, Sambousek Lahme:
- Quality Meat: Use good quality ground lamb or beef for the filling. Lean meat works well to ensure a flavorful and moist filling.
- Spice Blend: Create a balanced and aromatic spice blend for the filling. Traditional spices include cumin, coriander, cinnamon, and pepper. Adjust the spices according to your taste preferences.
- Finely Chopped Onions: Finely chop the onions to ensure they cook thoroughly and blend well with the meat. This enhances the flavor and texture of the filling.
- Fresh Herbs: Add fresh herbs like parsley or mint to the filling for an extra layer of freshness and flavor.
- Resting Time for Dough: Allow the dough to rest before rolling it out. This helps the gluten relax and makes the dough easier to work with.
- Thin Dough: Roll out the dough into thin circles to achieve a crispy texture when frying. Thin dough also ensures that the filling is the star of the show.
- Proper Sealing: Seal the edges of the dough tightly to prevent the filling from leaking out during frying. You can use a fork to create a decorative pattern and ensure a secure seal.
- Hot Oil: Make sure the oil is adequately heated before frying the Sambousek Lahme. The hot oil ensures that the pastries cook quickly and evenly, resulting in a crisp exterior.
- Drain Excess Oil: After frying, transfer the cooked Sambousek Lahme to a paper towel-lined plate to remove excess oil. This helps maintain their crispy texture and reduces greasiness.
- Serve Fresh: Sambousek Lahme is best enjoyed fresh and hot. Serve them as soon as they are ready to preserve their deliciousness.
📖 Recipe
Sambousek Lahme (Lebanese Meat Pies)
Equipment you will need
Ingredients
For the dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ cup warm water
- ¼ cup vegetable oil
For the filling:
- 250 grams ground lamb or beef
- 1 small onion (finely chopped)
- 2 tablespoons chopped parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Making the lebanese meat pie doughIn a large bowl, combine the 2 cups all-purpose flour 1 teaspoon salt ¼ cup vegetable oil. Gradually add ½ cup warm water and ¼ cup vegetable oil, mixing until a soft dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
- Making the fillingIn a separate bowl, mix together the 250 grams ground lamb or beef 1 small onion 2 tablespoons chopped parsley 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon ground cinnamon Salt and pepper to taste . Mix Well and make sure that the spices are evenly distributed throughout the mixture.
- Making the meat pies Divide the dough into small balls, approximately 1 inch in diameter. On a floured surface, roll out each ball into a thin circle, about 4-5 inches in diameter.
- Making and assembling the meat piesPlace a spoonful of the meat filling in the center of each dough circle. Fold the dough over to form a half-moon shape and seal the edges by pressing them together firmly. You can crimp the edges with a fork to create a decorative pattern.
- To Fry Heat vegetable oil in a deep frying pan or pot over medium heat. Carefully place the filled sambousek in the hot oil, a few at a time, and fry until golden brown on both sides. Use a slotted spoon to transfer the cooked sambousek to a paper towel-lined plate to drain excess oil.To BakeBake in a pre heated at 200 ℃/ 390℉ for about 20 minutes or until the crust turns golden brown.
- Serve the Sambousek Lahme warm as an appetizer or as part of a meal. They can be enjoyed on their own or with a dipping sauce such as tahini, yogurt, or a spicy tomato sauce.
Notes
- Quality Meat: Use good quality ground lamb or beef for the filling. Lean meat works well to ensure a flavorful and moist filling.
- Spice Blend: Create a balanced and aromatic spice blend for the filling. Traditional spices include cumin, coriander, cinnamon, and pepper. Adjust the spices according to your taste preferences.
- Finely Chopped Onions: Finely chop the onions to ensure they cook thoroughly and blend well with the meat. This enhances the flavor and texture of the filling.
- Fresh Herbs: Add fresh herbs like parsley or mint to the filling for an extra layer of freshness and flavor.
- Resting Time for Dough: Allow the dough to rest before rolling it out. This helps the gluten relax and makes the dough easier to work with.
- Thin Dough: Roll out the dough into thin circles to achieve a crispy texture when frying. Thin dough also ensures that the filling is the star of the show.
- Proper Sealing: Seal the edges of the dough tightly to prevent the filling from leaking out during frying. You can use a fork to create a decorative pattern and ensure a secure seal.
- Hot Oil: Make sure the oil is adequately heated before frying the Sambousek Lahme. The hot oil ensures that the pastries cook quickly and evenly, resulting in a crisp exterior.
- Drain Excess Oil: After frying, transfer the cooked Sambousek Lahme to a paper towel-lined plate to remove excess oil. This helps maintain their crispy texture and reduces greasiness.
- Serve Fresh: Sambousek Lahme is best enjoyed fresh and hot. Serve them as soon as they are ready to preserve their deliciousness.
Nutrition
Related
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Pairing
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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