Simple recipe for pastry with lamb mince and tomato stuffing.
dough recipe is available on
Mastering Homemade Lamb Sambousek: Perfectly Authentic | Step-by-Step Recipe
???? Dough Ingredients
2 ½ cups all-purpose plain flour
1 teaspoon salt
¼ cup olive oil
¾ cup warm water
???? Lamb Filling
Olive oil
300 grams of lamb filling
1 onion diced
1-2 teaspoon Bharat spice (7 blend spice)
2 teaspoons sumac
???? Recipe Instructions????????
????????In a large bowl, mix together the flour and salt.
????????Gradually add the olive oil to the flour mixture and mix until the dough comes together.
????????Gradually add the warm water to the dough and mix until it forms a smooth, non-sticky ball. You may need to add more or less water!
????????Knead the dough on a floured surface for 5-7 minutes, until it is smooth and elastic.
Once your dough is ready, divide it into 2 equal portions, and roll out each dough portion into a round disk, about ½ cm thick.
????????Use a cookie cutter or a glass to cut out smaller rounds, depending on the size you prefer for your sambousek.
????????Spoon approximately 1 ½ tablespoons of the lamb mixture onto the center of each round. Fold over the dough to cover the filling, and press the edges together to seal.
????????To further seal the edges and decorate, use the back of a fork to gently press down and create a pattern around the edges.
????????Place the sambousek on a tray lined with baking paper, making sure to leave some space between them to prevent sticking. Do not stack them.
If you want to freeze the sambousek for later use, put the tray in the freezer until the sambousek are frozen solid. Once frozen, transfer them to a resealable bag.
????????Alternatively, you can fry the sambousek in vegetable oil until they are golden brown on both sides.
Enjoy while hot!
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Quick & Easy Lamb Quesadilla Recipe | Cheesy Lamb Quesadilla Recipe | Mexican Food | Chef Siddhant
#mexicanfood #quesadilla #cheese
Quesadilla is a Mexican appetizer recipe that is quite popular around the world. We have prepared a lamb quesadilla with tortillas, cheese, yellow bell pepper, green chilli peppers, tomato and mayonnaise whereas veg or any other non-veg ingredients can also be added to the quesadilla. Do try this homemade lamb quesadilla recipe and enjoy it with your loved ones.
Mexican food is very similar to Indian food in terms of the spices and chilli the cuisine calls for in its recipes. This lamb quesadilla recipe is spicy, cheesy and super yummy. It is extremely easy to cook at home and one of the easiest Mexican recipes of them all. Watch the full recipe video to learn how to make lamb quesadilla at home.
INGREDIENTS
2 ½ Tbsp Refined Oil
1 Onion, chopped
3 Garlic Cloves, chopped
2 Tbsp Tomato Puree
Salt to taste
¾ Tsp Paprika
½ Tsp Cumin Powder
250g Minced Lamb
2 Tortilla
1 Cup Grated Cheese
Yellow Bell Pepper, diced
Green Chilli Pepper, sliced
Tomato, deseeded & chopped
¼ Cup Mayonnaise
STEPS
Step 1
Heat oil in a pan over medium heat and add onion. Saute for a minute, add garlic and cook for 2-3 minutes. Add tomato puree along with salt, paprika and cumin powder. Mix well.
Step 2
Add lamb, mix well and let it cook for 15-20 minutes while stirring in between until all the liquid has dried up. Keep aside.
Step 3
Place a tortilla on a cold flat pan and sprinkle with cheese. Top up the cheese with the reserved cooked lamb and spread evenly using a spoon.
Step 4
Now arrange the yellow pepper, green chilli pepper and tomato on top of the lamb followed by a good drizzle of mayo. Now place another tortilla on top and press down gently.
Step 5
Switch on the heat to medium, place a flat pan on top of the quesadilla followed by a heavy pan to keep it flat. Cook for about 5-7 minutes and remove the pans from the top.
Step 6
Render the excess oil in the pan into a bowl and flip the quesadilla using a large plate. Cook for 5-7 minutes or until crispy.
Step 7
Once cooked, remove from heat, cut into triangles and serve hot.
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Lamb Samosas | Ramadan Recipes | Indian Cooking Recipes | Cook with Anisa | #Ramadan
Lamb Samosas are very popular as a Ramadan Recipe, also anytime of the year! I'm going to show my really easy way to make these! If you make these, don't forget to tag me on Instagram or twitter, I would love to see what you make! #Ramadan
To get you started here's a list of the ingredients!
1kg lamb mince
3 Onions chopped
Fresh mint
Fresh corriander
1 cup peas
Spring onions
Fresh lemon juice
1 tblsp ginger and garlic paste
1 tblsp fresh crushed chillies
1 tblsp corriander powder
1 tblsp cumin powder
1 tsp whole cumin
1/2 tsp garam masala
1 tsp cooking oil
Salt
Pack of Samaosa leaves
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How to make Meat Pies | Easy and Delicious Recipe | Lamb Fatayer Recipe
#meatpies #arabicmeatpie #fatayer #fatayerrecipe #sfeeha #sfeehas #lahmbajeen
If you’re searching for an easy meal or snacks recipe, search no further!
These are middle eastern meat pies, delicious, and very easy to make. This is my go-to for breakfast, snacks, and even dinners to feed a crowd! The dough is amazing and can be turned into a pizza If you are in a hurry just roll the dough put the meat mixture and bake it like a pizza on the highest temperature for 12 - 15 minutes and your go-to meal is ready.
This definitely is an eye-pleasing mouthwatering dish to have it in any party or gathering.
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To make these gorgeous meat pies, you will need the following Ingredients
For the meat mixture -
500 gms of lamb, chicken or goat mince
1 small white onion
1 large tomato
2 tbsp parsley or mint
2 tbsp coriander
3-4 garlic cloves
1 tbsp chili flakes
1/2 tbsp allspice or garam masala
1/2 crushed black pepper
Salt to taste
For the Dough
3 cups Flour
2 1/4 cups of warm water
1/4 flour for kneading
1 1/2 tbsp sugar
1 1/2 tbsp yeast
3/4 tsp salt
This served 5-6 people.
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How to Make Samosa | Perfect Samosa Recipe
Learn how to make traditional Punjabi samosa with crispy and flaky crust. This samosa recipe stuffed with delicious potato filling (aloo stuffing). This amazing dish is one of the most popular Indian dishes around the world, and you can see why. It may seem difficult to make, but if you follow this recipe you will see it is pretty easy.
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This recipe makes 12-14 samosas
Ingredients:
For the dough:
2 cups (250g) Flour
1/4 cup (60ml) Oil or melted ghee
1/4 cup (60ml) Water
1/2 teaspoon Salt
For the filling:
2 tablespoons Oil
3 Potatoes, boiled (500g)
1 cup (150g) Green peas, fresh or frozen
2 tablespoons Coriander leaves, chopped
1 Green chili, finely chopped
8-10 Cashews, crushed (optional)
2-3 Garlic cloves, crushed
1 tablespoon Ginger paste
1 teaspoon Coriander seeds, crushed
1/2 teaspoon Garam masala
1 teaspoon Chili powder
1 teaspoon Cumin seeds
1 teaspoon Turmeric
1 tablespoon Lemon juice
Salt to taste
1/4 cup (60ml) Water
Directions:
1. Make the dough: in a large mixing bowl, mix flour and salt. Add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated. Once incorporated, the mixture resembles crumbs.
2. Start adding water, little by little and mix to form a stiff dough (the dough shouldn’t be soft). Cover the dough and let rest for 30 minutes.
3. Meanwhile make the filling: roughly chop/mash boiled potatoes, set aside. Heat oil in a large pan, add cumin seeds, coriander seeds, chili powder, turmeric and garam masala, cook for 30-60 seconds to release the flavours. Add crushed garlic, ginger paste, chopped green chili and cook for 1 minute. Add chopped onion and sauté for 3-4 minutes. Add chopped potatoes, green peas, lemon juice, water and salt, cook for 4-5 minutes, stirring frequently. Add crushed cashew and cook for 1 minute more.
4. Turn the heat off, add chopped coriander leaves, stir well and set aside to cool.
5. Shape the samosas: Once the dough has rested, give it a quick knead. Then divide the dough into 6-7 equal parts. Shape into balls.
6. Start working with one ball at the time, keep the remaining dough balls covered all the time. Roll out each ball into an oval, about 6-inches long and 4inches wide. Then cut it into two parts. Coat the edges of each semicircle with water. Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. Fill the samosa with the potato filling, around 1-2 tablespoons. Don't overfill the samosa. Now, brush the edges again with water, then pinch the edges and seal the samosa. Repeat same process with the remaining dough and filling, keep filled samosa covered with a moist kitchen towel while working.
7. Fry the samosa: heat oil to 350F (175C). Drop the samosas into hot oil, 4-5 pieces at the time. Reduce the heat to medium. Fry for 4-5 minutes, until golden and crisp.
8. Drain on paper towels before serving. Serve with your favorite sauce.
Notes:
• Traditionally samosa dough made with ajwain seeds (carom seeds), I couldn’t find it, so I skipped this step. I you want use ajwain seeds, add it the flour mixture when making the dough.
• Don’t fry the samosas in too hot oil. Add the samosa to hot oil (350F/175C), after 1 minutes, reduce the heat to medium-low.
• If you want to bake the samosas: brush each samosa generally with oil. Bake in preheated 350F (175C) for 30-40 minutes, until golden.
• You can freeze the samosa after filling and shaping it.
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