Sambousek Lahme (Lebanese Meat Pies)

Method16 steps

1. 1

   Step 1: Combine the half cup lukewarm dough milk and half cup lukewarm dough water. The liquid should feel only slightly warm, not hot.

   Uses 1/2 cup lukewarm water for dough · 1/2 cup lukewarm milk for dough

2. 2

   Step 2: Add the sugar (1/2 tsp) and yeast to the liquid and stir well until it dissolves. Leave for 15 minutes allowing the yeast to ferment and bubble

   Activate yeast · 15 minUses Lukewarm dough milk and water · 2 tsp active-dry yeast · 1/2 tsp sugar for activating yeast

3. 3

   Step 3: In a large bowl, add the salt (1/2 tsp) and flour (3 cups), oil and yeast liquid and bring together until you have a smooth ball. Add a tablespoon of water at a time if dry until it comes together

   Uses 3 cups bread flour · 1/2 tsp salt for dough · 3 tbsp mild olive oil or vegetable oil for dough · Activated yeast liquid · Extra water for dough, only if dry

4. 4

   Step 4: Then turn out into a floured surface and knead for 10 minutes so the dough springs back a little when you poke it. If you are using a stand mixer knead for around 8 minutes on the first setting

   Knead by hand · 10 minUses Combined dough · Extra bread flour for dusting hands and work surface

5. 5

   Step 5: Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp tea cloth, leave to rise in a warm place for at least 2 hours or until doubled in size

   Minimum dough rise; wait until doubled · 120 minUses Kneaded dough

6. 6

   Step 6: With lightly floured hands, knock back the risen dough. Divide into about thirty small golf-ball-sized portions, cover with a tea cloth and let them rest while making the filling.

   Uses Risen dough · Extra bread flour for dusting hands and work surface

7. 7

   Step 7: Once you chop the tomatoes (4 medium) finely, transfer them to a fine sieve to drain out the liquid

   Uses 4 medium tomatoes, finely chopped and drained

8. 8

   Step 8: Sauté the onions (4 medium) in approximately 3-4 tablespoons of regular olive oil until golden.

   Uses 4 medium onions, chopped · 3–4 tbsp mild olive oil for sautéing the filling onions

9. 9

   Step 9: Add the ground lamb (500 g), beef or mixture and fry over high heat for about 10–15 minutes, breaking it up with a wooden spoon. Cook the mince through before tasting; drain excess liquid if necessary.

   Cook mince · 15 minUses Golden sautéed onions and filling oil · 500 g ground lamb, ground beef or a mixture

10. 10

    Step 10: Add the spices, salt (About 1 tsp) and sumac (1/2 tbsp) along with the tomatoes and cook for another five minutes

    Cook seasoned filling · 5 minUses Cooked mince and onions · Drained chopped tomatoes · 2 tsp Lebanese seven-spice blend · 1/2 tsp of black pepper · 1/2 tsp of white pepper · 1/2 tsp of turmeric · 1/2 tbsp of sumac · About 1 tsp salt for the meat filling

11. 11

    Step 11: Taste the filling and adjust the salt or seasoning if necessary.

    Uses Fully cooked seasoned meat and tomato filling · Extra salt to adjust the cooked filling, if needed

12. 12

    Step 12: Preheat the oven to 230°C (450°F).

13. 13

    Step 13: Roll the small dough balls into very thin rounds (approx 3 mm) adding a little flour to avoid sticking

    Uses Rested small dough portions · Extra bread flour for dusting hands and work surface

14. 14

    Step 14: Put a spoonful of filling on one half of each dough round, leaving a small clear margin. Fold the other half over to make a crescent, press the edges together and crimp them with a fork or your fingers.

    Uses Thin dough rounds · Prepared meat filling

15. 15

    Step 15: Brush on a little milk (1/4 cup) to get a nice golden colour

    Uses Filled and sealed meat pies · 1/4 cup milk for brushing pies

16. 16

    Step 16: Bake for around 10 minutes until golden, turning half way if necessary to get an even bake

    Bake pies until golden · 10 minUses Milk-brushed meat pies