6/26/22, 5:48 PM Sambousek Lahme (Lebanese Meat Pies) - Zaatar & Zaytoun

Print

Sambousek Lahme (Lebanese Meat Pies)

Lebanese closed meat pies with filling of meat, onions, tomatoes and spices.

Course
Appetizer, Side Dish, Snack
Cuisine
Lebanese
Keyword
Baking, Meat, Pies

Prep Time 2 hours

Cook Time 40 minutes

Servings 30 pies
Author Zaatar and Zaytoun

Ingredients
For the dough
3 1/4
cups
of plain or bread flour
1/2
cup
of lukewarm water
1/2
cup
of lukewarm milk
2
tsp
of dried active yeast
1/2
tsp
of salt
1/2
tsp
of sugar
3
tbsp
regular olive oil /vegetable oil
1/4
cup
of milk for brushing
For the meat filling
500
g
of lamb/beef mince
(or both)
4
medium tomatoes
chopped finely
4
medium onions
chopped
2
tsp
7 spice
1/2
tsp
of black pepper
1/2
tsp
of white pepper
1/2
tsp
of turmeric
1/2
tbsp
of sumac
1
tsp
of salt
approx

Instructions
To make the dough
1. In a bowl, combine the milk and water together and test the temperature with your finger, it should be only
slightly warm (if it is too hot it will kill the yeast)
2. Add the sugar and yeast to the liquid and stir well until it dissolves. Leave for 15 minutes allowing the yeast to
ferment and bubble
3. In a large bowl, add the salt and flour, 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
4. Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back a little when you
poke it. If you are using a stand mixer knead for around 7 minutes

https://zaatarandzaytoun.com/sambousek-lahme/ 1/2
6/26/22, 5:48 PM Sambousek Lahme (Lebanese Meat Pies) - Zaatar & Zaytoun

5. Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp cloth, leave to rise in
a warm place for at least 2 hours or until doubled in size
6. With floured hands knock back the dough and shape into a ball. Divide into small golf sized balls. Cover with
muslin cloth and leave to rise for another hour
To make the meat filling
1. Once you chop the tomatoes finely, transfer them to a fine sieve to drain out the liquid
2. Sauté the onions in approximately 3-4 tablespoons of regular olive oil until golden.
3. Add the mince meat and fry off on high heat pressing down with the back of your wooden spoon for around
10-15 minutes, draining any excess liquid that may arise.
4. Add the spices, salt and sumac along with the tomatoes and cook for another five minutes
5. Taste the filling and adjust the salt or seasoning if necessary.
To make the sambousek
1. Turn on the oven on the highest setting (usually 230°C/450F)
2. Roll the small dough balls into very thin rounds (approx 3 mm) adding a little flour to avoid sticking
3. Spoon on some meat filling one one side leaving a small margin, and fold over. Press down the edges with your
fingers and either use a fork or your finger to crimp (see video)
4. Brush on a little milk to get a nice golden colour
5. Bake for around 10 minutes until golden, turning half way if necessary to get an even bake

https://zaatarandzaytoun.com/sambousek-lahme/ 2/2