📝 About This Recipe
A cornerstone of the traditional Lebanese Mezze table, Samboosek are exquisite crescent-shaped dumplings known for their delicate, buttery crust and savory spiced filling. These hand-crafted pastries feature a fragrant blend of ground beef or lamb, toasted pine nuts, and the warm, aromatic notes of Lebanese seven-spice. Perfectly fried to a shatteringly crisp golden brown, they offer a sophisticated balance of textures and flavors that have been cherished in Levantine households for generations.
🥗 Ingredients
The Pastry Dough
- 3 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 3/4 cup Warm water (plus 1-2 extra tablespoons if needed)
- 1 teaspoon Salt
- 1/2 teaspoon Granulated sugar
The Savory Filling
- 1 lb Ground beef or lamb (lean, 10-15% fat preferred)
- 1 large Yellow onion (very finely diced)
- 1/4 cup Pine nuts (toasted until golden)
- 1 tablespoon Olive oil (for sautéing)
- 1 tablespoon Lebanese Seven Spice (Baharat) (or a mix of allspice, cinnamon, cloves, and nutmeg)
- 1/2 teaspoon Ground cinnamon (for extra warmth)
- to taste Salt and Black Pepper
- 1/4 cup Fresh parsley (finely chopped)
For Frying
- 3-4 cups Vegetable oil (neutral oil for deep frying)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the sifted flour, salt, and sugar. Create a well in the center.
-
2
Pour the melted butter into the well. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
-
3
Gradually add the warm water, mixing until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it is smooth, elastic, and no longer sticky.
-
4
Form the dough into a ball, place it in a clean bowl, and cover with a damp cloth. Let it rest for at least 30 minutes to relax the gluten.
-
5
While the dough rests, heat olive oil in a large skillet over medium heat. Add the finely diced onions and sauté until translucent and soft, about 5 minutes.
-
6
Add the ground meat to the skillet. Break it apart with a wooden spoon and cook until browned. Drain any excess fat if necessary.
-
7
Stir in the Lebanese Seven Spice, cinnamon, salt, and pepper. Cook for another 2 minutes to toast the spices. Remove from heat and stir in the toasted pine nuts and fresh parsley. Let the filling cool completely.
-
8
Divide the rested dough into two portions. On a lightly floured surface, roll out the first portion until it is very thin (about 1/8 inch thickness).
-
9
Using a 3-inch round cookie cutter or a glass, cut out circles from the dough. Repeat with the remaining dough scraps.
-
10
Place a rounded tablespoon of the cooled meat filling in the center of each circle. Do not overfill, as this will cause them to burst during frying.
-
11
Fold the dough over to create a half-moon shape. Press the edges firmly to seal. You can use the tines of a fork to crimp the edges or use a traditional braided pinch (pleating) method.
-
12
Heat the vegetable oil in a deep pot or heavy-bottomed skillet to 350°F (175°C).
-
13
Fry the samboosek in batches of 4-5, making sure not to overcrowd the pot. Fry for 3-4 minutes, turning once, until they are a beautiful uniform golden brown and puffed.
-
14
Remove with a slotted spoon and drain on a wire rack or paper towels. Serve warm for the best texture.
💡 Chef's Tips
Ensure the meat filling is completely cool before stuffing; warm filling will steam the dough from the inside and make it soggy. For a lighter version, you can bake these at 400°F (200°C) for 15-20 minutes, brushing the tops with a little egg wash for color. If the dough keeps shrinking back while rolling, let it rest for another 10 minutes to further relax the gluten. To ensure a perfect seal, lightly dampen the edges of the dough circle with a tiny bit of water before folding. You can freeze these uncooked! Arrange them on a tray in the freezer until solid, then transfer to a bag. Fry directly from frozen, adding 2 minutes to the cook time.
🍽️ Serving Suggestions
Serve as part of a Mezze platter alongside Hummus and Baba Ganoush. Pair with a side of cool, garlicky Greek or Lebanese yogurt for dipping. Accompany with a fresh Tabbouleh or Fattoush salad to cut through the richness of the fried pastry. Enjoy with a glass of Arak (Levantine anise-flavored spirit) or a hot cup of black tea with mint. Garnish the serving platter with fresh pomegranate seeds and lemon wedges.