📝 About This Recipe
A cornerstone of the traditional Lebanese 'Hot Mezze' spread, Sambousek Lahme consists of delicate, crescent-shaped dough pockets filled with a savory, spiced ground meat mixture. These pastries are prized for their unique 'half-moon' shape and the aromatic blend of warm Middle Eastern spices and toasted pine nuts. Whether fried to a shattering crunch or baked until golden, they offer a perfect balance of buttery pastry and umami-rich filling that has graced Levantine tables for generations.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 3/4 cup Whole milk (warm)
- 1 teaspoon Salt
- 1/2 teaspoon Granulated sugar
For the Meat Filling (Hashweh)
- 500 grams Ground lamb or beef (finely ground)
- 1 large Yellow onion (very finely minced)
- 1/4 cup Pine nuts (toasted until golden)
- 2 tablespoons Olive oil
- 1 tablespoon Lebanese Seven Spices (Baharat) (or a mix of allspice, cinnamon, and black pepper)
- 1/2 teaspoon Cinnamon (additional for warmth)
- 1 teaspoon Salt (to taste)
- 1 tablespoon Pomegranate molasses (optional, for a hint of tang)
For Frying
- 3-4 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, salt, and sugar. Create a well in the center.
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2
Pour the melted butter and warm milk into the well. Gradually incorporate the flour from the edges until a shaggy dough forms.
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3
Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth, elastic, and no longer sticks to your hands. Wrap in plastic and let it rest for at least 30 minutes.
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4
While the dough rests, heat olive oil in a large skillet over medium heat. Add the minced onions and sauté until translucent and soft, about 5 minutes.
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5
Add the ground meat to the skillet. Increase heat slightly and cook, breaking it up with a wooden spoon, until browned and no pink remains.
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6
Stir in the Seven Spices, cinnamon, salt, and pomegranate molasses. Cook for another 2 minutes to allow the flavors to meld.
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7
Remove from heat and fold in the toasted pine nuts. Transfer the filling to a colander or sieve for 10 minutes to drain any excess fat or moisture; this prevents soggy pastry.
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8
On a floured surface, roll out the rested dough to a thickness of about 2mm (roughly 1/8 inch). Use a 3-inch circular cookie cutter to cut out rounds.
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9
Place a heaping tablespoon of the cooled meat filling in the center of each dough round. Do not overfill or the seal might burst.
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10
Fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers to seal.
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11
To finish the edges, either use the tines of a fork to crimp them or use the traditional 'pleating' method by pinching and folding the edge over itself repeatedly.
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12
Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the sambousek in batches of 4 or 5 for about 3-4 minutes, turning once, until they are a deep golden brown and bubbly.
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13
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.
💡 Chef's Tips
Always ensure your meat filling is completely cooled before stuffing the dough; warm filling will melt the fat in the pastry and cause it to tear. If you prefer a lighter version, you can bake these at 400°F (200°C) for 15-20 minutes, brushing the tops with an egg wash for color. To prevent the dough from drying out while you work, keep the unused dough rounds covered with a damp kitchen towel. Don't skip draining the meat filling in a sieve; excess oil is the primary reason sambousek open up during frying. You can freeze these uncooked! Arrange them on a tray to freeze individually, then transfer to a bag. Fry directly from frozen.
🍽️ Serving Suggestions
Serve as part of a classic Mezze spread alongside Hummus, Mutabbal, and Tabbouleh. Pair with a side of cool, garlicky Greek or Lebanese yogurt for dipping. Accompany with fresh sprigs of mint, radish slices, and pickled wild cucumbers (Kabees). A glass of chilled Arak (the traditional Levantine anise-flavored spirit) diluted with water and ice is the perfect beverage pairing. For a non-alcoholic option, serve with a refreshing glass of Ayran (salted yogurt drink).