Egyptian Meat Pie Food

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 SPICY MEAT PIE IN A PHYLLO CRUST

Steps:

• Prepare pan: generously butter a 13x9-inch baking pan; set aside.
• To prepare filling: heat oil in a wide saute pan over moderate heat; add in the onion; cook just until the onion is beginning to color, about 5 minutes.
• Stir in the garlic; cook for a few seconds longer, making sure the garlic doesn't burn.
• Use a wooden spoon to stir in and break up the ground beef; cook for 10 minutes, continuing to break up any large clumps.
• Stir in bell pepper and the chili along with the seasonings; simmer mixture until the meat is completely cooked through, about 5 minutes.
• Scrape the mixture into a bowl; cool to room temperature.
• Assemble the pie: place a phyllo sheet in the bottom of the prepared pan and drizzle with butter.
• Place another sheet on top of the first and drizzle with butter; repeat to make a bottom crust of 10 sheets of dough.
• Spread the meat filling evenly on the dough and top the filling with another 10 sheets of dough, drizzling butter between the layers as for the bottom crust (butter the top sheet).
• Use a sharp knife to cut through about half the layers of the top crust into 3 inch squares, then cut across the squares in the same way to make triangles; cover and refrigerate until ready to bake.
• Make the yogurt sauce: line a strainer with wet cheesecloth or a paper towel and scrape the yogurt into it.
• Place the strainer over a bowl and cover loosely with plastic wrap.
• Refrigerate the yogurt and allow it to drain overnight; after the yogurt has drained, scrape it into the bowl of a food processor fitted with the steel blade.
• Add in garlic and let processor run for 30 seconds; with the processor running, drizzle in the oil through the feed tube.
• Scrape the sauce into a bowl, whisk in salt to taste, cover it with plastic wrap and refrigerate until needed.
• When you are ready to bake the pie, set oven rack in middle of oven and preheat to 375°F.
• Bake the pie until the dough is well baked through, about 40 minutes.
• Brush the top of the pie with butter or olive oil as soon as you remove it from the oven.
• Serve the pie immediately or let cool to room temperature.
• To serve: using the markings on the top crust as your guide, cut through the filling and bottom crust with a sharp knife; use an offset spatula or pie server to lift the section from the pan; place each on a plate and spoon some of the yogurt sauce next to the pastry.

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.

EGYPTIAN SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together the ground beef, breadcrumbs, allspice, nutmeg, pepper, cayenne, and 1 tsp of salt.
• Press mixture into the bottom and sides of a 9-inch pie plate up to the rim; refrigerate for about 15 minutes.
• Meanwhile, in another large bowl mash together the sweet potatoes and remaining ingredients and the remaining 1/2 tsp salt with a potato masher until mixture is smooth.
• Spoon the sweet potato mixture into the uncooked meat shell.
• Bake in a 350 degree oven for about 50 minutes or until knife inserted in center comes out clean.

NATCHITOCHES MEAT PIES

Steps:

• Preheat oven to 400 degrees F.
• In a heavy-bottomed sauté pan, heat oil over medium high heat. Sauté beef and pork until golden brown, stirring constantly, until all liquid has evaporated.
• Add onions, celery, bell peppers and garlic. Sauté three to five minutes or until vegetables are wilted. This should cook slowly for about one hour, adding beef stock to mixture to prevent sticking. Season to taste using salt and pepper. Remove from heat and allow to cool.
• Roll pie dough into circles and cut into halves. Spoon a generous portion of the cooked meat mixture into the pie shells. Brush a little egg-wash around the edge of the shell, fold over and press the edges with a fork similar to apple turnover. Place on a greased cookie sheet or pan. Make small slits in dough to vent steam, egg-wash entire pie and bake thirty minutes at 400 degrees.
• Pie may also be deep-fried.