Crunchy Eid Stuffed Pies

Welcome to a festive twist on a classic Egyptian favorite—fried stuffed pies that are crispy on the outside yet juicy and fragrant on the inside. Perfect for a celebratory dinner or a hearty lunch, these pies bring together the warmth of fragrant herbs, the depth of spiced meat, and the comforting softness of rice, all wrapped in a golden, crunchy shell.

Ingredients

• 2.2 lb local stuffed pies with fat (about 1 kg)
• 3.5 oz ground beef (100 g)
• 2.2 lb Egyptian rice, rinsed (1 kg)
• 2.2 lb crushed tomatoes (1 kg)
• 3 bunches finely chopped parsley‑based herbs (approx 2 cups)
• 3 medium onions, finely chopped
• 2 medium hot peppers, finely chopped
• ½ cup cooking oil (4 Tbsp)
• 1 tsp black pepper
• 1 tsp meat spice mix
• 1 tsp dried coriander
• 1 Tbsp salt
• 2 Tbsp tomato sauce
• Boiling salted water (for cooking)
• Tomato flowers and lemon wedges for garnish
• Lemon juice with a splash of oil for frying

Instructions

1. Clean the pies thoroughly as shown in the video and split them open.
2. Prepare a sauce by heating tomato sauce with fresh tomato juice in a pan, letting it reduce until almost dry.
3. Simmer the sauce until all liquid has evaporated.
4. Mix onions with salt and pepper in a large bowl.
5. Add rice, herbs, and chopped peppers to the bowl.
6. Fold in the ground meat with the reduced sauce and stir everything together.
7. Fill each pie with the mixture, being careful not to overfill with rice.
8. Arrange the pies in a pot and pour in boiling water seasoned with salt.
9. Bring to a rolling boil, then lower the heat and simmer until the rice is fully cooked.
10. Drain the pies, squeeze fresh lemon juice over them, and pat dry.
11. Fry the pies in hot oil until a deep golden brown, then finish with a splash of lemon‑oil mixture.