Menu * Drink: Dates with milk * Soup: Risoni * Salad: Tomya * Appetiser: Sambousak with different fillings * Main Course: Egyptian Fattah with lamb meat * Desert : Konafa with nuts Sambousak with potatoes and mint Ingredients 1 pack pastry for samosa – sam-bou-sak 4 large potatoes – pa-ta-tas 1 medium onion, chopped fine – ba-sal 1 garlic glove, crushed – toom 1 egg, beaten – beid 1⁄4 cup fresh mint, chopped fine – na-na 1⁄4 cup mozzarella cheese – gib-na mod-se-rel-la 2 tbsp corn oil – zeit dor-a salt and pepper – malh and fil-fil Directions Preparing potato stuffing * Wash the potatoes well. Boil the unpeeled potatoes in a large pan for about 15 minutes. Peel the potatoes and cut into small cubes. Set aside. * Heat the corn oil in a non-stick skillet on medium heat. Add the onion, garlic and a little salt and pepper, stirring constantly with a wooden spoon for about 3-4 minutes or until the onion turns golden. * Take off the heat and add the potato cubes and mint and stir to mix all ingredients. Set aside to cool. Preparing sambousak * Put the sambousak sheets on a smooth surface. * Put 2-3 tsp of the potato-mix and a little mozzarella cheese on the corner of one sheet. Fold the corner inwards to make a triangle, making sure all the stuffing is covered. Take the opposite side of the sheet and fold it inwards. * Keep folding the sheet on top of the filling, keeping the triangular shape. Brush oil on top of the the sambousak you have created before folding the last time to ensure the edges stick together. Repeat with the rest of sheets. * Heat oven to 200-220C. Brush a metal baking pan with oil. Arrange the sambousak in the baking pan and brush surface of each sambousak with the beaten egg. * Bake in the oven for about 15 minutes until surface of sambousak is golden. Serve immediately. Sambousak with minced meat and pine nuts Ingredients 1 pack pastry for samosa – sam-bou-sak 250g minced meat – lah-ma ma-froom-a 1 medium onion, chopped fine – ba-sal 1⁄4 cup pine nuts – snow-bar 1⁄4 cup of water – ma-ya 2 tbsp corn oil – zeit dor-a sunflower oil for deep-frying – zeit a-bed el-shams Directions Preparing meat stuffing * In a medium pan, heat 1 tbsp oil over medium-high heat. Add onion and stir until yellow. Add meat, salt and pepper and stir. * Reduce heat, add the water and cover the pan and leave to cook for about 15 minutes. Take off the heat, add pine nuts and stir to mix well. Set aside to cool. Preparing sambousak * Put the sambousak sheets on a smooth surface. * Put 2-3 tsp of the meat stuffing on the corner of one sheet. Fold the corner inwards to make a triangle, making sure all the stuffing is covered. Take the opposite side of the sheet and fold it inwards. * Keep folding the sheet on top of the filling, keeping the triangular shape. Brush oil on top of the the sambousak you have created before folding the last time to ensure the edges stick together. Repeat with the rest of sheets. * Heat the sunflower oil in a deep pan on high heat. * Deep-fry the sambousak until golden. * Drain on kitchen paper. Serve immediately Tips : * Combine your favourite ingredients to create your own stuffing, just make sure to cook the stuffing before making the sambousak. * All sambousak can be either baked in the oven or deep fried.
