Sambousek (Lebanese Fried Meat-Filled Pastries)

About This Recipe

Sambousek (سمبوسك) is one of the defining savory pastries of the Lebanese table — half-moon shaped parcels of thin crispy dough enclosing a fragrant filling of spiced ground meat (typically lamb or beef) with toasted pine nuts. They are the Lebanese relative of the samosa and the Indian and Persian traditions of filled fried dough that traveled the ancient spice routes from Central Asia to the Levant. In Lebanon, sambousek appear at family gatherings, mezze spreads, and holiday tables in vast quantities, made by the dozen and eaten hot from the oil with a cold beer or an arak. The dough is unusual: it includes vinegar and sometimes a splash of rosewater, which gives the finished pastry its characteristic crisp, almost cracker-like texture rather than the puffier result of a typical shortcrust or yeast dough. The filling is classic Lebanese hashed meat seasoned with the warming spice mix known as baharat — allspice, cinnamon, black pepper, nutmeg — cooked briefly with toasted pine nuts. Cheese-filled sambousek (sambousek jibne) with akkawi or feta is equally beloved. Both versions are an essential part of Lebanese festive cooking.

Ingredients

Serves 6

• 300 gplain all-purpose flour
• 1/2 tspfine salt
• 1/2 tspsugar
• 100 mlwarm water
• 60 mlolive oil(for the dough)
• 1 tbspwhite wine vinegar(for the dough — creates crispiness)
• 300 gground lamb(or ground beef)
• 1 smallonion(finely diced)
• 3 tbsppine nuts(toasted)
• 1 tspground allspice
• 1/2 tspground cinnamon
• 1/4 tspground nutmeg
• 1/4 tspground black pepper
• 1/2 tspfine salt(for filling)
• 2 tbspfresh flat-leaf parsley(finely chopped)
• 1 Lneutral oil(for deep-frying)

Instructions

1. 1

   Make the dough

   Combine flour, salt, and sugar. Add olive oil and rub into the flour until it resembles breadcrumbs. Add warm water and vinegar, then bring together into a firm, smooth dough. Knead for 3 minutes. Wrap in plastic and rest 30 minutes at room temperature.

   The dough should feel slightly stiffer than pasta dough. The vinegar is the secret to the crackly texture.

2. 2

   Make the filling

   Sauté diced onion in 1 tbsp oil until softened. Add ground lamb and cook over medium-high heat, breaking it up, until browned and the moisture has evaporated, about 8 minutes. Add allspice, cinnamon, nutmeg, black pepper, and salt. Cook for 1 more minute.

3. 3

   Finish the filling

   Remove from heat. Stir in toasted pine nuts and parsley. Taste and adjust seasoning. Allow to cool completely before filling the pastries.

4. 4

   Roll and cut circles

   Divide the dough into two portions. On a lightly floured surface, roll each portion to 2–3 mm thickness. Cut into circles using a 10–12 cm round cutter or glass.

5. 5

   Fill and seal

   Place a heaped teaspoon of filling in the center of each circle. Fold in half to create a half-moon shape. Press the edges firmly together, then crimp by folding and pinching the edge in small pleats to create a decorative rope seal.

   A secure seal is important — any gap will allow oil to enter and make the filling greasy. Press firmly.

6. 6

   Fry until golden

   Heat oil to 180°C. Fry sambousek in batches of 6–8 for 3–4 minutes until evenly golden. Drain on paper towels. Serve hot.

Variations

• •

  Sambousek jibne: fill with a mixture of crumbled akkawi or feta cheese, finely chopped parsley, and a pinch of chili flakes.

• •

  Sambousek spinach: fill with a mixture of wilted, squeezed spinach, caramelized onion, sumac, and pine nuts for a vegetarian version.

Storage

Cooked sambousek keeps refrigerated for 2 days. Reheat in a 190°C oven for 7–8 minutes. Uncooked sambousek can be frozen for up to 2 months and fried directly from frozen.

Frequently Asked Questions