📝 About This Recipe
Sambousek are the quintessential jewels of the Mediterranean meze table, featuring a delicate, buttery crust that shatters upon the first bite. These half-moon pastries are traditionally offered with two distinct fillings: a savory, spiced ground lamb mixture enriched with toasted pine nuts, and a gooey, salty blend of Mediterranean cheeses. Whether fried to a deep golden hue or baked until crisp, they represent the ultimate labor of love in Levantine home cooking.
🥗 Ingredients
The Signature Dough
- 3 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 3/4 cup Warm water (adjust as needed for texture)
- 1 teaspoon Salt
- 1/2 teaspoon Sugar (to help with browning)
Spiced Meat Filling (Hashweh)
- 1/2 lb Ground lamb or beef (finely ground)
- 1 Yellow onion (very finely minced)
- 1/4 cup Pine nuts (toasted until golden)
- 1 teaspoon Seven Spices (Baharat) (or a mix of allspice, cinnamon, and black pepper)
- 1 tablespoon Olive oil
Three-Cheese Filling
- 1 cup Akkawi or Halloumi cheese (desalted and shredded)
- 1/2 cup Feta cheese (crumbled)
- 1/2 cup Mozzarella (for a better melt)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Nigella seeds (optional, for authentic flavor)
For Frying
- 2-3 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, salt, and sugar. Pour in the melted butter and use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
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2
Gradually add the warm water, kneading the mixture until a smooth, elastic dough forms. It should be soft but not sticky. Cover with a damp cloth and let it rest for at least 30 minutes.
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3
Prepare the meat filling: Heat olive oil in a skillet over medium heat. Sauté the minced onion until translucent, then add the ground meat. Break it up with a wooden spoon and cook until browned.
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4
Stir in the Seven Spices, salt, and pepper. Once cooked through, remove from heat and fold in the toasted pine nuts. Let the mixture cool completely before filling.
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5
Prepare the cheese filling: Combine the shredded Akkawi, Feta, Mozzarella, parsley, and Nigella seeds in a bowl. Mix thoroughly until well combined.
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6
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Use a 3-inch round cookie cutter or a glass rim to cut out circles.
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7
Place a teaspoon of either the meat or cheese filling in the center of each dough circle. Do not overfill, or the pastry may burst during cooking.
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8
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 'braid' pinch for a decorative look.
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9
Arrange the prepared sambousek on a tray lined with parchment paper. Keep them covered with a light towel so they don't dry out while you finish the batch.
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10
Heat the vegetable oil in a deep pot or skillet to 350°F (175°C). Test the oil with a small piece of dough; if it sizzles and rises immediately, it's ready.
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11
Fry the sambousek in batches of 4 or 5. Cook for 2-3 minutes per side until they are a beautiful, uniform golden brown and puffed up.
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12
Remove with a slotted spoon and drain on a wire rack or paper towels to maintain crispness. Serve warm.
💡 Chef's Tips
If using Akkawi cheese, soak it in water for 1 hour and drain well to remove excess salt. Ensure your fillings are at room temperature or cold; hot fillings will steam the dough from the inside and make it soggy. To prevent the dough from shrinking while rolling, make sure it has rested sufficiently to relax the gluten. For a healthier version, brush the pastries with olive oil and bake at 400°F (200°C) for 15-18 minutes until golden. You can freeze these uncooked; just lay them flat on a tray to freeze, then transfer to a bag. Fry directly from frozen.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy Hummus or Mutabbal for dipping. Pair with a refreshing glass of Arak or a cold Mint Lemonade. Include them as part of a meze platter with Tabbouleh salad and pickled turnips. A side of garlicky yogurt (Tzatziki style) complements the meat-filled version perfectly. Serve as a hot appetizer before a main course of Grilled Kebabs or Mansaf.