📝 About This Recipe
Sambousek are the quintessential Middle Eastern savory pastry, beloved across the Levant for their irresistible crunch and flavorful fillings. These delicate, half-moon shaped parcels feature a buttery, homemade dough that can be stuffed with either a spiced 'Hashweh' meat filling or a gooey, herb-flecked cheese blend. Whether served at a festive feast or as a simple afternoon snack, these golden treasures offer a perfect balance of texture and aromatic spices.
🥗 Ingredients
The Pastry Dough
- 3 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 3/4 cup Warm water (add gradually as needed)
Spiced Meat Filling (Hashweh)
- 1/2 lb Ground beef or lamb (lean)
- 1 Yellow onion (finely diced)
- 1/4 cup Pine nuts (toasted until golden)
- 1 teaspoon Seven Spice blend (Baharat)
- 1/4 teaspoon Cinnamon
- to taste Salt and Black Pepper
Herbed Cheese Filling
- 1.5 cups Akkawi or Halloumi cheese (shredded and desalted if necessary)
- 1/2 cup Feta cheese (crumbled)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Dried mint
- 1 teaspoon Nigella seeds (optional but highly recommended)
For Frying
- 3 cups Neutral oil (such as canola or grapeseed for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the melted butter and vegetable oil.
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2
Rub the flour and fats together with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the warm water, kneading until a smooth, non-sticky dough forms. Cover and let it rest for 30 minutes.
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3
Prepare the meat filling: Sauté the diced onion in a pan with a splash of oil until translucent. Add the ground meat, breaking it up with a spoon, and cook until browned.
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4
Stir in the Seven Spice, cinnamon, salt, pepper, and toasted pine nuts. Remove from heat and let the mixture cool completely—this is crucial to prevent the dough from tearing.
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5
Prepare the cheese filling: In a separate bowl, mix the shredded Akkawi, crumbled feta, parsley, dried mint, and nigella seeds until well combined.
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6
On a lightly floured surface, roll out the rested dough to a thickness of about 1/8 inch (3mm). Use a 3-inch circular cutter to cut out rounds of dough.
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7
Place a heaped teaspoon of your chosen filling in the center of each dough circle. Be careful not to overfill, as the edges need to seal perfectly.
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8
Fold the dough over to create a half-moon shape. Pinch the edges firmly to seal. You can use the tines of a fork to create a decorative pattern or use the traditional 'braiding' pinch technique.
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9
Place the assembled sambousek on a tray lined with parchment paper. Keep them covered with a damp cloth while you finish the rest to prevent them from drying out.
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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 of 5-6, being careful not to crowd the pan. Fry for 2-3 minutes per side until they are a beautiful golden brown and blistered.
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12
Remove with a slotted spoon and drain on a wire rack or paper towels. Serve warm for the best texture and flavor.
💡 Chef's Tips
If using salty cheeses like Akkawi, soak the shredded cheese in water for 30 minutes and squeeze dry before mixing to remove excess salt. Ensure your fillings are completely cool before stuffing; warm filling creates steam that will make the dough soggy and prone to bursting. You can freeze these raw! Arrange them on a tray to freeze solid, then transfer to a bag. Fry them directly from frozen, adding 1-2 minutes to the cook time. For a healthier version, brush the pastries with oil and bake at 400°F (200°C) for 15-20 minutes until golden, though frying provides the most authentic texture. Don't skip the resting time for the dough; it relaxes the gluten, making it much easier to roll out thinly without it snapping back.
🍽️ Serving Suggestions
Serve with a side of creamy Hummus or Baba Ganoush for dipping. Pair with a refreshing Fattoush or Tabbouleh salad to cut through the richness of the fried pastry. A bowl of cold Labneh (strained yogurt) drizzled with olive oil and za'atar makes an excellent accompaniment. Serve alongside a glass of cold Arak or a hot cup of black tea with fresh mint. Arrange on a large platter with olives, pickled turnips, and fresh cucumber slices for a complete mezze spread.