Nice Cuisine

Ingredients for the padding
¼   kg. minced meat (lamb or beef)
1    medium sized onion, chopped
1    tablespoon oil
½   teaspoon salt
¼   teaspoon black pepper powder
½   teaspoon powdered spices*
1    boiled egg
1    cup parsley, minced

Directions for the Padding
1. Put the meat in a pan over medium heat till its color changes.
2. Discharge any fat produced during cooking the meat.
3. Add the oil and onion, then season with salt, black pepper, spices and stir continuously on average heat for 5 min. or till onion turns golden brown.
4. Cut the boiled egg into small slices then mix with meat and parsley.
5. Leave aside to cool.

Directions for Sambousak
1. Mix flour and salt together then form it in a pyramidal shape with a hole in the middle.
2. Add oil and water gradually inside the hole and smoothly use your fingertips to make the dough till it becomes consistent and somehow soft.
3. If you use an electrical dough-making machine, put flour and salt then add oil and water gradually for 10 minutes.
4. Divide the dough into small equal-sized balls.
5. Sprinkle some flour on a smooth surface, and then make the dough into small delicate circles.
6. Put a tablespoon of padding into one side of the circle.
7. Use your finger tip to wet the dough’s rim with some water then close it as a half–circle shape and press on the edges with a fork.
8. Fry in hot oil at 350°F and make sure not to put large amount all at once.
9. Fry the Sambousak on both sides (3 minutes per each side), then collect on a paper tissue to absorb extra oil.
10. After frying, you can preserve the Sambousak in a tightly closed case in the freezer for a month. Heat when needed.

*Spices are powdered (nutmeg, coriander, cumin, clove, cinnamon, cardamom and red pepper).

Ingredients for pepper sauce 

Method for Bashamil
 Heat the milk up but don’t leave till boiling then place a side.
 Melt the butter by heating it a little bit in a pot then add the flour and keep on mixing it till it will be completely mixed.
 Add milk and mix it well with the butter and flour on a medium fire then cook for 20 minutes and add salt, pepper, and nutmeg.
 When the bashamil is warm add the eggs after beating and mix well together.

Ingredients for the filling
1      kilo spinach
1/4   cup olive oil
1      chopped onion
3   large carrot
2   large zucchini
3   tablespoon barmazan cheese
2   cup ricotta cheese
1   cup mozzarella cheese
3    tablespoon chopped parsley
3    eggs
      Salt & pepper
16  slice dry lazania pasta

Method for Stuffing
 Cut the spinach leaves in small pieces after a well clean.
 Heat up in a pot one spoon of oil and fry the chopped onion on it for 15 minutes, add spinach and mix all the materials.
 Chops one cup of carrot and add it to the spinach, slice the rest of it in a long slices brush with a little oil and grill it on a grill.
 Cut the zucchini in long slices same size as carrot brush with oil and grill it on a grill.
 In a pot mix ricotta cheese, mozzarella cheese, barmazan cheese, and little ground parsley, beat the eggs and add to the cheese mixture.
 Mix 1/3 of the cheese mixture with spinach and mix it well together.
  

Method for Lazania
 Cook the lazania pasta slices in boiled water then cool it in under cool water and brush with a little oil from both sides.
 Put a little sauce in tray ((مستطيل الشكل with high edges till all the base is covered then put a lay of pasta slices.
 Cover the pasta lay with spinach mixture then put another lay of pasta.
 Put a lay of the cheese mixture till completely cover the pasta.
 Repeat that again and put another lay of pasta then a lay of zucchini and a lay of pasta and little of cheese and a lay of carrot and a last lay of pasta slices.
 Cover the last lay of pasta completely with the basahmil sauce, place in an oven of 350 F for 45 minutes till it turned into golden color.
 Leave to cool slightly then cut into pieces and when served put a little of the sauce on the plate and lazania piece on the top.
  

- Put sugar in a pan over heat .Add whole onion.
- Add vinegar and simmer until onion melts and becomes like cream.
- Mix the butter, salt, grated garlic, sugar and dry yeast .Place in blender.
- Add butter, oil and cheese and mix.
- Add water .Knead until firm dough is formed.
- Set aside for half an hour until it doubles in size.
- Spread the dough with a rolling pin to take the circular shape of the tray.
- Put half of the onion in the tray until it covers its bottom.
- Put the dough until it comes out of the edges .Cover with onion.
- Pierce the top with a fork so the excess evaporation comes out.
- Bake in a medium heated oven.
- Put olive oil and lemon juice on the rest of the onion to serve like a side dish next to the pie.
- Serve with spinach salad, slices of tomato, rings of red onion and little mushroom .Sprinkle the rest of the onion sauce on it.