Best Sambousak Bi Lahm Egyptian Meat Pies Recipes

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EGYPTIAN MEAT PIE



Egyptian Meat Pie image

Make and share this Egyptian Meat Pie recipe from Food.com.

Provided by bunkie68

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 (14 ounce) package phyllo dough
1 lb ground meat (may be all beef or a combination of beef and lamb)
1 large onion, minced
1 green bell pepper, minced
garlic, minced (to taste, the more the better!)
2 tablespoons melted butter or 2 tablespoons oil
pepper or cumin

Steps:

  • Preheat oven to 350 degrees.
  • In a nonstick skillet, using a teaspoon of butter or oil, sweat the onions, pepper and garlic until soft.
  • Add the ground meat and cook until no longer pink, then add the spices and mix well. Remove from heat and drain off excess fat.
  • Prepare a rectangular baking dish (of a size similar to that of the phyllo sheets - I used 9" x 13") by lightly brushing the bottom and sides of the dish with the melted butter or oil.
  • Layer the phyllo dough in the pan, brushing each two or three sheets with melted butter or oil.
  • When 1/2 of the phyllo dough has been layered in the pan, spread the meat filling in and continue covering with the remaining phyllo dough, making sure to brush the last layer with a bit of extra butter or oil to ensure a nice golden color.
  • Before baking uncovered in the oven, cut through the "pie" with a sharp knife into squares or diamonds.
  • Bake until golden. May be eaten either hot or cold, with a large green salad.
  • This dish may be made vegetarian by substituting a spinach/feta cheese mixture for the meat filling according to the original recipe, but I've always used the meat. I've also added feta cheese in with the meat mixture, and it makes a nice addition.

Nutrition Facts : Calories 184.6, Fat 5.9, SaturatedFat 2.6, Cholesterol 7.6, Sodium 261.1, Carbohydrate 28.7, Fiber 1.5, Sugar 1.2, Protein 3.9

LEGENDARY LAMB PIE



Legendary Lamb Pie image

When it comes to a meat pie there is nothing that speaks more family nostalgia. We all remember that moment our mother has her hands cloaked in oven mitts nursing a Dutch oven or casserole steaming dish to the table. The smell has been traveling through the house for the better half the day and now its time to get out that deep spoon and scoop out all that is inside. This is one my favorite meals to make. Very happy to share it with you :)

Provided by Dan Churchill

Categories     Lamb/Sheep

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
2 lbs lamb shoulder meat, diced
1 pinch salt and pepper
1 onion, finely chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
3 garlic cloves, finely chopped
1 cup red wine
34 ounces beef stock
2 bay leaves
3 sprigs thyme
2 rosemary, stalks
1 cup ricotta cheese
2 large sweet potatoes, peeled and chopped
1 tablespoon butter

Steps:

  • Preheat oven to 300 degrees F.
  • Season lamb meat with a pinch of salt & pepper, before adding 2 Tbsp of oil to a dutch oven on medium-high heat. Brown Meat until golden brown all over, you may do this in batches.
  • Remove meat from pan add remaining olive oil along with the onion, garlic, celery and carrots. Cook for 5-7 minutes or until browned.
  • Add meat back to the pan along with red wine, cook for 1-2 minutes until wine reduces to bubbles, pour in stock and add the bay leaves, thyme rosemary and a pinch of salt & pepper.
  • Bring to a boil cover with a lid and place in the oven to cook for 4-6 hours or meat falls apart. Remove from the oven and cook on stove top with lid off until sauce reduces by a third.
  • Meanwhile, bring another pot of water to a boil add a pinch of salt and cook potatoes for 8-10 minutes or until easily pierced with a knife. Drain and mix in a bowl with 1 tbsp of butter and season with salt and pepper.
  • Turn your broiler or grill on, spoon ricotta on top of lamb mix, followed by potato mix, and cook for 5-7 minutes or until slight little bits of golden color appear on the surface. Take straight to the table :).

Nutrition Facts : Calories 249.9, Fat 14.5, SaturatedFat 5.8, Cholesterol 26, Sodium 700.2, Carbohydrate 15.6, Fiber 2.4, Sugar 4.2, Protein 7.8

EGYPTIAN SPICY MEAT PIE IN A PHYLLO CRUST



Egyptian Spicy Meat Pie in a Phyllo Crust image

Make and share this Egyptian Spicy Meat Pie in a Phyllo Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h40m

Yield 24 triangles

Number Of Ingredients 19

2 tablespoons olive oil
1 small white onions (about 1 cup) or 1 small yellow onion, chopped (about 1 cup)
4 small garlic cloves, finely chopped
1 lb lean ground sirloin
1 small green bell pepper, finely chopped (about 1 cup)
2 tablespoons chopped hot green chili peppers (long green chili or jalapeno)
1 teaspoon salt
1 tablespoon fresh ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1/2 teaspoon spanish sweet paprika
20 sheets phyllo dough
12 tablespoons unsalted butter, melted
1 quart yogurt (whole milk or low-fat but not nonfat)
2 garlic cloves, finely chopped
1/2 cup extra virgin olive oil
salt

Steps:

  • Prepare pan: generously butter a 13x9-inch baking pan; set aside.
  • To prepare filling: heat oil in a wide saute pan over moderate heat; add in the onion; cook just until the onion is beginning to color, about 5 minutes.
  • Stir in the garlic; cook for a few seconds longer, making sure the garlic doesn't burn.
  • Use a wooden spoon to stir in and break up the ground beef; cook for 10 minutes, continuing to break up any large clumps.
  • Stir in bell pepper and the chili along with the seasonings; simmer mixture until the meat is completely cooked through, about 5 minutes.
  • Scrape the mixture into a bowl; cool to room temperature.
  • Assemble the pie: place a phyllo sheet in the bottom of the prepared pan and drizzle with butter.
  • Place another sheet on top of the first and drizzle with butter; repeat to make a bottom crust of 10 sheets of dough.
  • Spread the meat filling evenly on the dough and top the filling with another 10 sheets of dough, drizzling butter between the layers as for the bottom crust (butter the top sheet).
  • Use a sharp knife to cut through about half the layers of the top crust into 3 inch squares, then cut across the squares in the same way to make triangles; cover and refrigerate until ready to bake.
  • Make the yogurt sauce: line a strainer with wet cheesecloth or a paper towel and scrape the yogurt into it.
  • Place the strainer over a bowl and cover loosely with plastic wrap.
  • Refrigerate the yogurt and allow it to drain overnight; after the yogurt has drained, scrape it into the bowl of a food processor fitted with the steel blade.
  • Add in garlic and let processor run for 30 seconds; with the processor running, drizzle in the oil through the feed tube.
  • Scrape the sauce into a bowl, whisk in salt to taste, cover it with plastic wrap and refrigerate until needed.
  • When you are ready to bake the pie, set oven rack in middle of oven and preheat to 375°F.
  • Bake the pie until the dough is well baked through, about 40 minutes.
  • Brush the top of the pie with butter or olive oil as soon as you remove it from the oven.
  • Serve the pie immediately or let cool to room temperature.
  • To serve: using the markings on the top crust as your guide, cut through the filling and bottom crust with a sharp knife; use an offset spatula or pie server to lift the section from the pan; place each on a plate and spoon some of the yogurt sauce next to the pastry.

Nutrition Facts : Calories 215.1, Fat 16.1, SaturatedFat 6.5, Cholesterol 34.7, Sodium 203.2, Carbohydrate 11.2, Fiber 0.5, Sugar 2.2, Protein 6.6

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