13015 Serves 12 Wed Aug 06 08:18:05 -0700 2008 Wed Feb 04 08:06:05 -0800 2009 Licensed http://www.chow.com/recipes/13015 Wed, 04 Feb 2009 16:06:05 GMT Sambusak are enjoyed throughout the Middle East, and are found on the table as appetizers (mezze) and sold by street vendors. The three traditional fillings are a mixture of meat and pine nuts, cheese, and greens with pine nuts. When formed into a triangular shape, they are called fatayer. Sambusak may be baked or fried. The method for preparing sambusak is thought to be the origin of Cornish pasties and English meat pies, brought back to Britain after the Crusades.

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Combine the butter and oil, then stir in the water.

Sift the salt, garlic powder, and flour together, and slowly add the flour mixture to the liquid, mixing by hand (a bit more or less of the flour mixture may be required). Mix the dough only enough to form a soft, rather oily dough. Allow to rest at room temperature for 30 minutes. (The pastry can be made 1 day in advance, wrapped in plastic film, and stored in the refrigerator.)

For the cheese filling, soft-scramble the egg in the butter and place in a large bowl, add the remaining cheese filling ingredients, and stir well. Adjust seasonings and chill the mixture until ready to use.

For the meat filling, heat the oil in a skillet over medium heat. Sauté the onion and garlic to soften. Add the ground lamb and sauté to break up the meat and brown evenly.

Stir in the tomato, pine nuts, salt and pepper, spice mix, parsley, mint, and sugar. Cook for 3 minutes more. Remove from the heat and stir in the lemon juice. Cool and reserve.

On a lightly floured surface, roll the dough out ⅛ inch [3 mm] thick. Cut the dough into 3-inch [8-cm] circles.

To fill and fold the pastries, place a heaping teaspoon [6 mL] of a filling in the center of a dough circle. Moisten the edge lightly with beaten egg and fold the dough over to form a half-moon shape. Continue until all the pastries are filled.

Seal the edges with the tines of a fork and place on a baking sheet lined with parchment paper. Brush the top of the pastries with beaten egg. Sprinkle the top with sesame seeds, if desired.

Bake the filled pastries at 350°F [175°C] for 20 minutes, or until golden brown. (The baked pastries may be frozen or refrigerated and reheated for service.)

Serve 4 pastries per person, warm or at room temperature.

]]> http://www.chow.com Arthur L. Meyer 50 Main ½ cup [120 mL] butter, melted

]]> ½ cup [120 mL] olive oil

]]> ½ cup [120 mL] warm water

]]> ¼ teaspoon [1 mL] salt

]]> ⅛ teaspoon [0.5 mL] garlic powder

]]> 3½ cups [840 mL] flour

]]> 1 large egg, beaten slightly

]]> 1 tablespoon [15 mL] butter

]]> 7 ounces [200 g] small curd cottage cheese, drained of as much liquid as possible

]]> 5 ounces [140 g] feta cheese, grated

]]> 2 tablespoons [30 mL] parsley, chopped

]]> 2 tablespoons [30 mL] mint leaves, chiffonade

]]> 2 scallions, very finely minced

]]> ¼ teaspoon [1 mL] ground cinnamon

]]> 1 teaspoon [5 mL] ground allspice

]]> ½ teaspoon [3 mL] black pepper

]]> Pinch of cayenne

]]> Salt to taste

]]> 1 tablespoon [15 mL] olive oil

]]> 1 onion, minced

]]> 2 garlic cloves, minced

]]> 12 ounces [340 g] ground lamb

]]> 1 ripe tomato, skinned, seeded, and chopped

]]> 3 tablespoons [45 mL] pine nuts, toasted and coarsely chopped

]]> Salt and black pepper to taste

]]> 1 tablespoon [15 mL] Lebanese spice mix (see page 358)

]]> 1 tablespoon [15 mL] chopped parsley

]]> 2 tablespoons [30 mL] chopped mint

]]> 1 teaspoon [5 mL] sugar

]]> 1 tablespoon [15 mL] fresh lemon juice

]]> 1 egg, lightly beaten

]]> Sesame seeds (optional)

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