Crispy fried pastry pockets filled with spiced meat or cheese — Lebanese party food.
Sambousek are half-moon shaped pastries filled with spiced ground meat and pine nuts, or with a warm salty cheese filling. The dough is flaky and buttery, fried until golden and crispy. They're a must at Lebanese celebrations, mezze spreads, and festive gatherings. The meat version is the most traditional, perfumed with cinnamon and allspice.
Serves 24
Rub butter into flour and salt until crumbly. Add warm water gradually, kneading into a smooth dough. Rest 30 minutes.
Brown meat with onion in a dry pan. Season with allspice, cinnamon, pepper, and salt. Add pine nuts. Cool completely.
Roll dough thin. Cut into circles. Place filling on one half, fold over, and crimp edges with a fork to seal.
Fry in oil at 170°C until deep golden brown, about 3–4 minutes per side. Drain on paper towels. Serve hot.
Cold butter in the dough makes it flakier.
Work in batches to keep oil temperature steady.
Cheese filling: akkawi or halloumi with parsley.
Bake at 200°C for a lighter version.
Best fresh. Freeze before frying and fry from frozen.
Sambousek are found across the Arab world and trace their roots to medieval Persian samosa-type pastries that traveled the Silk Road.
Akkawi, halloumi, or a mix of mozzarella and feta work well.
Per serving (70g / 2.5 oz) · 24 servings total
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