[Recipe 2] LAMB and PINE-NUT SAMBUSEK
Lamb and spinach pilaf with toasted pine nuts is my version of Lebanese nut rice. It’s packed with vegies, and is super quick to make. I go through stages of making it once a week, and have been serving it up to the boys since they were babies (pureed, minus the nuts and salt).
By reserving half the spiced lamb mixture, and half the toasted pine-nuts; you can whip up a batch of excellent Lamb and pine-nut sambusek (Lebanese pastries) later. Look for the ♦ orange diamonds in the recipe for instructions on how much to set aside as planned-overs. Enjoy.
[Recipe 1] Lamb and spinach pilaf with toasted pine nuts
1 tablespoon olive oil
750g (1½ lb) minced (ground) lamb
Knob of butter (about ½ tablespoon)
1 tablespoon cinnamon
1 teaspoon allspice
1¼ cups (250g) long grain white rice (or basmati), rinsed and drained
3 small carrots, grated
3½ cups chicken stock, store-bought or home-made (or 3 cups stock + ½ cup water)
3 cups (100g) baby spinach leaves, chopped
Salt and freshly-cracked black pepper
1 cup (130g/4½ oz) pine nuts, toasted
Heat oil in a heavy-based, deep-sided frying pan over medium-high heat. Cook lamb for 5 minutes, breaking up the lumps really well. Carefully drain off any pan juices.
Add butter and spices and stir. Cover and cook on a very low heat for about 5 minutes, stirring once.
♦ Reserve half the spiced lamb mixture, about 1½ cups (250g/8 oz) for the Lamb and pine-nut sambusek (Lebanese pastries).
To the remaining spiced lamb mixture (in fry-pan) add rice, carrot and stock. Season. Stir and bring to the boil. Turn down heat, cover and simmer for 10 minutes. Add spinach and cook, uncovered, for a further 3–5 minutes or until rice is tender and liquid absorbed. Stir occasionally.
Meanwhile, toast your pine nuts.
♦ Reserve half (65g/2¼ oz) of the toasted pine nuts for the Lamb and pine nut sambusek.
The toasted pine nuts can be frozen, as can the reserved spiced lamb – see tips below recipe.
Serve pilaf with pine nuts scattered on top.
To save time, the nuts can be toasted, and the spinach chopped, while the rice is cooking.
Half a 400g (15 oz) can chickpeas (garbanzo beans) or lentils; drained and rinsed, can be added with the rice. Freeze the extra half can (drained and rinsed) in a small plastic container, for up to 3 months.
Planned-overs (reserved spiced lamb mixture and reserved toasted pine nuts) can be stored separately in the fridge for 3 days; or frozen in sealed containers for up to 2 months.
If you’ve purchased 1 kilo (2 lb) of minced lamb, use the leftover 250g (½ lb) to make mini lamb parmesan burgers for the kid’s lunchboxes. Add 1 small finely grated carrot, ¼ cup (25g) grated parmesan, 1 egg and ¼ cup dried breadcrumbs. Mix well and shape into 6 little burgers. Fry, allow to cool, and freeze until required. Defrost overnight, and serve in dinner rolls with tomato sauce. Kids will happily eat them cold.
[Recipe 2] Lamb and pine-nut sambusek (Lebanese pastries)
1 quantity wholemeal (wholewheat) sambusek dough
♦ 1½ cups (250g/8 oz) reserved spiced lamb mixture
♦ 65g/2¼ oz) reserved toasted pinenuts, lightly crushed with a mortar and pestle
1 large tomato, seeds and liquid scooped out, chopped
2 teaspoons pomegranate molasses (replace with lemon juice if unavailable)
Vegetable oil for brushing sambusek
Tahini sauce, to serve
Preheat oven to 200°C (390ºF).
Prepare wholemeal sambusek dough. While dough is resting, make the filling.
♦ Place reserved spiced lamb mixture and reserved toasted pinenuts (crushed) into a bowl. Add tomato and pomegranate molasses. Mix well and set aside.
Line two large baking trays with baking paper.
Divide the pastry dough into two balls. Roll out one ball of dough (leaving the other in the covered bowl) on a lightly floured surface until quite thin, about 2–3mm (⅛-inch).
Using a 15cm (6-inch) round cutter (or tea-cup plate), cut out 6 circles from the dough.
Moisten dough edges with a little water. Place 1 tablespoon of lamb filling into the centre of each circle. Take two sides of the circle and pinch together to make a triangle. Lift the bottom of the circle towards the centre and pinch all three edges firmly together. Photo instructions below. Gather up scraps of dough and knead together as required.
Transfer sambusek to one baking tray, and brush each lightly with oil.
Repeat process with remaining dough and transfer to the other baking tray.
Bake for 15 minutes, until golden brown.
Serve with tahini sauce.
Swap trays part-way through cooking if your oven is not wide enough to accommodate the 2 trays next to each other. Or bake one tray of sambusek, while you prepare the other!
Cooked sambusek can be frozen, for up to 3 months. Place baking paper between the layers. When serving, allow to defrost overnight in the fridge. Reheat in a hot oven, for about 5 minutes.
Sambusek are fab for the kid’s lunchboxes – I often make a batch of ‘pizza sambusek’ with sweet tomato pasta sauce or home-made pizza sauce; and a mixture of grated tasty cheese and mozzarella. Freeze, then defrost overnight for lunchboxes.
Pomegranate molasses is available from specialist food stores, large supermarkets and Middle-Eastern grocers (such as Gourmet Grocer, A1-bakery, Simon Johnson, Essential Ingredient, Oasis bakery or Manakish).