Egyptian Lamb Pie Recipes

SAMBOUSAK BI LAHM (EGYPTIAN MEAT PIES)

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix the oil, water and salt, until dissolved.
• Gradually work in enough flour to make a soft, malleable dough.
• You may roll it out right away to use, or if you want to set it aside for an hour or so you can, but keep it covered and at room temperature.
• Now make the filling: Brown the meat in a large skillet, breaking up into small pieces.
• Add the onions and cook until they are translucent and starting to brown.
• Add the salt, pepper, allspice and cinnamon, and stir well.
• Add the water to deglaze the pan and cook another 5 minutes or so.
• Add the toasted pine nuts and mix well. Turn off the heat.
• Now divide your dough in pieces, either 12 pieces for large pies or 20 pieces for small pies (appetizer-sized).
• Without using flour for the rolling board or rolling pin, roll each piece into circles or ovals, less than 1/4 inch thick, if possible (equivalent to less than 1/2 cm). This is an oily dough and won't stick to your rolling board or your pin, and doesn't need extra flour.
• For small pies put 2 heaping teaspoons of filling, for large pies put 3 generous tablespoons, just off-center.
• Fold one half of the dough over to cover, and make a half-moon shape. Seal the edges by pinching, folding and twisting.
• Lightly oil (or spray with Pam) your baking sheets, and place the pies spaced at least 1/2 inch apart.
• Mix the egg yolk with about one teaspoon of water, and use to glaze the pies, if desired.
• If desired, sprinkle the sesame seeds on top.
• Bake for about 30 minutes, until golden brown.
• Let cool a few minutes before eating, as filling will be very hot. These are also good cold the next day, if you have any left!
• Freezes well.

PHYLLO MEAT PIE (EGYPTIAN GOULASH)

Steps:

• Preheat the oven to 350 degrees F.
• Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
• Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.
• Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet generously with olive oil (or oil and butter mixture). Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.
• Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.
• Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and brush with the olive oil) until all phyllo is used up.
• Brush the top sheet with olive oil (or oil and butter mixture). With a sharp knife, cut the phyllo pie into 12 squares.
• Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.
• Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 30 to 45, or until cooked through. The phyllo should be crispy and it should turn a nice golden brown. Be watchful so that pie does not over bake or burn.
• Serve warm with a side salad! Enjoy!

MIDDLE EASTERN LAMB PIES

Steps:

• Heat the oil in the frypan and saute onion for 1 to 2 minutes until just softened and then add garlic and lamb mince and cook for 5 minutes or until lamb mnce has browned.
• Add spices and tomato paste and cook for 1 minute.
• Blend flour with the stock and then add to the lamb mixture and simmer for 5 to 6 minutes until thickened and then season with salt and pepper to taste.
• Preheat oven to 200C, 180C fan forced.
• Spray a sheet of filo with oil, top with another sheet and spray with oil, fold sheets in half and cut into 4 squares, repeat with remaining filo.
• Push the filo squares in 12 x 1/3 cup capacity greased muffin pans and fold in edges slightly.
• Bake in a hot oven for 8 to 10 minutes or until golden.
• Combine the cream cheese with half the mint.
• Spoon the lamb filling into the filo cases and dollop with the cream cheese mix and sprinkle with remaining mint and pine nuts.
• Serve immediately.

LEGENDARY LAMB PIE

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 :).

EGYPTIAN MEAT PIE

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.