📝 About This Recipe
Sambousek are the quintessential jewels of the Levantine mezze table, featuring a delicate, crisp pastry shell that shatters beautifully upon the first bite. These crescent-shaped delights are traditionally filled with either a savory, spiced ground meat mixture known as Hashweh or a salty, herb-flecked blend of Akkawi and Feta cheeses. Perfect for Ramadan Iftars or festive gatherings, they represent the warm hospitality and rich culinary heritage of the Middle East.
🥗 Ingredients
The Homemade Pastry Dough
- 3 cups All-purpose flour (sifted)
- 1/2 cup Vegetable oil (or melted ghee for extra richness)
- 3/4 cup Warm water (adjust as needed for texture)
- 1 teaspoon Salt
- 1/2 teaspoon Sugar (to aid browning)
Spiced Meat Filling (Hashweh)
- 250 grams Ground lamb or beef (Halal certified)
- 1 large Yellow onion (very finely diced)
- 1/4 cup Pine nuts (toasted until golden)
- 1 teaspoon Seven Spice (Baharat) (a blend of allspice, cinnamon, cloves, etc.)
- 1 tablespoon Pomegranate molasses (for a subtle tangy finish)
Herbed Cheese Filling
- 1 cup Akkawi or Halloumi cheese (soaked to remove salt, then shredded)
- 1/2 cup Feta cheese (crumbled)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Nigella seeds (also known as black cumin)
- 1 small Egg (beaten, to bind the cheese)
For Frying
- 3 cups Neutral oil (such as canola or sunflower for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, salt, and sugar. Make a well in the center and pour in the oil and half of the warm water.
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2
Gradually incorporate the flour into the liquids, adding more water as needed until a smooth, non-sticky dough forms. Knead for 5-7 minutes until elastic.
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3
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This relaxes the gluten, making it easier to roll out thinly.
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4
Prepare the meat filling: Sauté the diced onions in a splash of oil until translucent. Add the ground meat, breaking it up with a spoon, and cook until browned.
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5
Stir in the Seven Spice, salt, pepper, toasted pine nuts, and pomegranate molasses. Cook for 2 more minutes, then remove from heat and let it cool completely.
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6
Prepare the cheese filling: In a separate bowl, combine the shredded Akkawi, crumbled Feta, parsley, nigella seeds, and the beaten egg. Mix until well combined.
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7
On a lightly floured surface, roll out the rested dough until it is very thin (about 2mm). Use a 3-inch circular cutter to cut out rounds of dough.
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8
Place 1 tablespoon of your desired filling in the center of each dough circle. Do not overfill, or they may burst during frying.
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9
Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal. You can use a fork to crimp the edges or use the traditional 'braiding' technique.
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10
Heat the frying oil in a deep pan to 350°F (175°C). Test the heat by dropping a small piece of dough; it should sizzle and rise to the surface immediately.
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11
Fry the sambousek in batches, being careful not to crowd the pan. Fry for 2-3 minutes per side until they reach a beautiful deep golden brown color.
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12
Use a slotted spoon to remove the pastries and drain them on a wire rack or paper towels to maintain their crispness.
💡 Chef's Tips
Always ensure your fillings are at room temperature or cold before stuffing; warm fillings will soften the dough and cause leaks. If using salty cheeses like Akkawi, soak them in water for an hour and drain well to achieve the perfect savory balance. For a healthier version, you can brush the sambousek with oil and bake at 400°F (200°C) for 15-20 minutes until golden. You can freeze the sambousek uncooked in a single layer; once frozen, transfer to a bag and fry directly from frozen when needed. Don't skip the dough resting period; it is the secret to getting that signature thin, bubbly crust.
🍽️ Serving Suggestions
Serve hot alongside a bowl of creamy Hummus or Mutabbal for dipping. Pair with a refreshing side of Fattoush salad to cut through the richness of the fried pastry. Offer a small bowl of plain Greek yogurt or a garlic-tahini sauce on the side. A glass of cold Arak or a fresh Mint Lemonade makes for the perfect beverage accompaniment. Arrange on a platter garnished with fresh parsley sprigs and pomegranate seeds for a festive look.