📝 About This Recipe
Sambousek are quintessential Mizrahi Jewish pastries, cherished across Syrian, Iraqi, and Egyptian communities for festive celebrations and Shabbat lunch. These delicate, crescent-shaped turnovers feature a buttery, crumbly dough—traditionally prepared to be either meat-friendly or dairy—enveloping savory spiced fillings. Whether you choose the aromatic Baharat-spiced beef or the salty, melted cheese blend, these hand pies offer a nostalgic taste of Middle Eastern heritage that is both comforting and sophisticated.
🥗 Ingredients
For the Pastry Dough
- 3 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter or Margarine (chilled and cubed; use margarine for parve/meat version)
- 1/4 cup Vegetable oil
- 1/2 cup Warm water (plus more as needed)
- 1 teaspoon Salt
- 1/2 teaspoon Sugar
Meat Filling Option
- 1 lb Ground beef (lean)
- 1 Yellow onion (large, finely diced)
- 1/4 cup Pine nuts (toasted)
- 1 teaspoon Baharat spice mix (Middle Eastern seven-spice)
- 2 tablespoons Olive oil
Cheese Filling Option
- 1 cup Feta or Bulgarian cheese (crumbled)
- 1/2 cup Mozzarella or Kashkaval (shredded)
- 1 Egg (lightly beaten)
- 2 tablespoons Fresh parsley (finely chopped)
Topping & Finishing
- 1 Egg (beaten with 1 tbsp water for wash)
- 2 tablespoons Sesame seeds (for meat version)
- 1 tablespoon Nigella seeds (for cheese version)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and sugar. Add the chilled cubed butter (or margarine) and vegetable oil.
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2
Use your fingertips or a pastry cutter to work the fat into the flour until the mixture resembles coarse crumbs.
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3
Gradually add the warm water, one tablespoon at a time, kneading gently until a smooth, elastic dough forms that doesn't stick to your hands. Cover with a damp cloth and let rest for 30 minutes.
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4
If making the meat filling: Heat olive oil in a skillet over medium heat. Sauté the diced onions until translucent and golden, about 8 minutes.
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5
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned. Stir in the Baharat, salt, pepper, and toasted pine nuts. Drain any excess fat and let the mixture cool completely.
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6
If making the cheese filling: In a medium bowl, mix the crumbled feta, shredded mozzarella, beaten egg, and chopped parsley until well combined.
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7
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
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8
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Use a round 3-inch cookie cutter or a glass to cut out circles.
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9
Place a rounded tablespoon of your chosen filling in the center of each circle. Do not overfill, or the pastry will burst.
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10
Fold the dough over to create a half-moon shape. Press the edges firmly to seal. You can use a fork to crimp the edges or use the traditional 'braiding' technique by pinching and folding the edge over itself.
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11
Place the sambousek on the prepared baking sheets. Brush the tops generously with the egg wash.
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12
Sprinkle with sesame seeds (for meat) or nigella seeds (for cheese) to help distinguish between the two fillings.
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13
Bake for 18-22 minutes, or until the pastries are a beautiful golden brown and slightly crisp to the touch.
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14
Transfer to a wire rack to cool slightly before serving. They are best enjoyed warm!
💡 Chef's Tips
Always ensure your meat filling is completely cool before stuffing the dough, otherwise the steam will make the pastry soggy. If the dough feels too dry while kneading, add water a teaspoon at a time; if too sticky, add a dusting of flour. You can freeze these unbaked! Just flash-freeze them on a tray first, then transfer to a bag, and bake directly from frozen adding 5 minutes to the time. For a traditional Iraqi 'Sambousek el Tawa' style, you can deep fry these in neutral oil until golden instead of baking. To keep the meat filling juicy, avoid over-draining the onions; the fat from the pine nuts also adds a rich mouthfeel.
🍽️ Serving Suggestions
Serve with a side of creamy Tahini sauce mixed with a little lemon and garlic. Pair with a fresh Israeli salad of finely chopped cucumbers, tomatoes, and parsley. Offer a side of Amba (pickled mango sauce) for a tangy, spicy kick that cuts through the richness. Accompany with 'Haminados' (slow-cooked brown eggs) for a traditional Sephardic Shabbat brunch spread. Serve alongside a bowl of warm lentil soup for a complete and hearty meal.