Pastries with Meat and Pine Nuts


        1 1/4 cups bread flour
        1/2 cup butter or other shortening
        1 tsp. salt
        1/2 cup cold water
The sambousik is a close relative of the Turkish boerek. Passed round within minutes after being taken from the hot fat in which they are fried, these are popular fixtures at Beirut cocktail parties.

Sift flour with salt and cut shortening in finely. Add water gradually to make a soft dough. Roll out 1/8 inch thick on pastry board. Cut into rounds with biscuit cutter. Put a teaspoon of stuffing in the center of each pastry. Fold over in half and pinch edges together. Fry in deep fat until brown. Drain on absorbent paper. Some like them hot, some like them lukewarm. Either way, they disappear in a hurry. Makes about 20 Sambousiks.

        1 1/2 cups lean minced or ground meat
        1/2 CUp onions, finely chopped
        1/4 cup pine nuts
        1 tsp. salt
        1/4 tsp. pepper
Saute onions until yellow in two tablespoons of shortening. Add meat, nuts, salt and pepper. Fry until meat loses its pink color, stirring occasionally. Pour off excess fat. Season to taste with salt and pepper.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)