Egyptian Meat Pie Recipes

EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH

Steps:

• Preheat the oven to 350 degrees F.
• For the hazelnut dukkah: Toast the hazelnuts in the oven for 12 minutes. Let cool. Raise the oven temperature to 400 degrees F.
• Meanwhile, toast the coriander and cumin seeds in a saute pan over medium heat, about 1 minute.
• Grind the coriander, cumin and hazelnuts in a spice grinder. Mix with the sesame seeds.
• For the spinach pie: In a large skillet, saute the garlic and shallots in the butter over medium heat until softened. Add the spinach and cook until wilted. Add the dill, nutmeg and some salt and pepper. Let cool slightly, then stir in the Cheddar and mozzarella.
• Lay one sheet of puff pastry in a 9-by-13-inch baking dish. Spread with the spinach stuffing. Lay the other sheet on top, pinch the edges closed, and cut into six pieces. Sprinkle with dukkah and brush the edges with egg wash. Set the baking dish on a baking sheet and bake until the pie is golden brown, about 30 minutes.
• Sprinkle with the sumac and serve.

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!

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.

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.