The Perfect Cheese Sambousek: Middle Eastern Pastries with Savory Fillings in 2025

Have you ever bitten into a crispy, golden pastry and felt that wonderful crunch give way to a warm, flavorful filling? That’s the magic of sambousek, a beloved Middle Eastern pastry that has been bringing joy to dinner tables and gatherings for generations. These triangular or crescent-shaped treats are the perfect combination of flaky exterior and savory interior that will have everyone reaching for seconds!

I still remember my first experience with sambousek at a friend’s family gathering. The aroma of freshly fried pastries filled the air, and after one bite, I was hooked. Today, I’m excited to share this traditional recipe with you, along with some personal tips I’ve picked up along the way.

What is Sambousek?

Sambousek (also spelled samboosak or sambusak) is a popular Middle Eastern appetizer found throughout Lebanon, Syria, Palestine, and other countries in the region. These savory pastries are similar to Indian samosas but typically feature different fillings and a distinct preparation style.

What makes sambousek special is its versatility. While traditionally filled with seasoned meat or cheese, you can customize the filling to suit your taste preferences or dietary needs. The crispy exterior contrasts beautifully with the moist, flavorful filling inside, creating a perfectly balanced bite every time.

Sambousek Varieties

The beauty of sambousek lies in its many variations. Here are the most popular fillings you’ll encounter:

• Meat sambousek – Usually made with ground lamb or beef and flavored with onions, pine nuts, and spices
• Cheese sambousek – Typically filled with a mixture of white cheeses like feta or akkawi
• Spinach sambousek – A vegetarian option with spinach, onions, and sometimes pine nuts
• Potato sambousek – A hearty filling of mashed potatoes, onions, and spices

No matter which filling you choose, the result is always a crowd-pleaser!

Ingredients List

For the Dough:

• 2 cups all-purpose flour
• ¼ teaspoon salt
• ⅓ cup vegetable oil
• ½ cup warm water (you may need slightly more or less)

For the Meat Filling:

• 1 pound ground beef or lamb
• 1 medium onion, finely diced
• ¼ cup pine nuts, lightly toasted
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon seven spice (baharat) or allspice
• 2 tablespoons olive oil

For the Cheese Filling (Alternative):

• 2 cups crumbled feta cheese (or a mixture of white cheeses)
• ¼ cup chopped fresh parsley
• 1 egg
• A pinch of black pepper

For Frying:

• Vegetable oil for deep frying

How to Make Perfect Sambousek

The process of making sambousek might seem intimidating at first, but trust me, it becomes quite enjoyable once you get the hang of it! I find it therapeutic to shape each pastry while chatting with family or listening to music.

Preparing the Dough

1. In a large bowl, mix the flour and salt together.
2. Add the oil and mix until the mixture resembles breadcrumbs.
3. Gradually add warm water while kneading until you form a soft, pliable dough.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.

A quick tip I’ve learned: don’t rush the dough resting period. This allows the gluten to relax, making the dough easier to work with and resulting in a more tender pastry.

Making the Meat Filling

1. Heat olive oil in a pan over medium heat.
2. Add the diced onion and sauté until translucent.
3. Add the ground meat and break it up with a wooden spoon.
4. Add the salt, pepper, and seven spice (or allspice).
5. Cook until the meat is browned and cooked through.
6. Stir in the toasted pine nuts.
7. Remove from heat and let cool completely.

Forming and Cooking the Sambousek

1. Divide the dough into small balls (about the size of a golf ball).
2. Roll each ball into a thin circle (about 4-5 inches in diameter).
3. Place a spoonful of filling on one half of the circle.
4. Fold the dough over to create a half-moon shape.
5. Seal the edges firmly by pressing with your fingers or using a fork.
6. Heat oil for deep frying to 350°F (175°C).
7. Fry the sambousek in batches until golden brown (about 2-3 minutes).
8. Remove and drain on paper towels.

Tips for Sambousek Success

After making sambousek countless times, I’ve picked up a few tricks:

• Don’t overfill – It’s tempting to add more filling, but this can cause the pastries to burst open during frying.
• Seal properly – Make sure the edges are well-sealed to prevent the filling from leaking.
• Maintain oil temperature – If the oil is too hot, the outside will brown before the dough is cooked through. If too cool, the pastries will absorb too much oil.
• Make ahead – You can prepare sambousek in advance and freeze them uncooked. Just thaw slightly before frying.

Serving Suggestions

Sambousek is traditionally served as part of a mezze spread alongside other small dishes like hummus, tabbouleh, and baba ganoush. They’re perfect for gatherings, parties, or as a special family treat.

I love to serve them with a simple yogurt dip mixed with a bit of mint and cucumber, which provides a cool contrast to the warm, savory pastries.

Final Thoughts

What makes sambousek truly special isn’t just its delicious taste but the way it brings people together. There’s something magical about a platter of these golden treasures at the center of a table, with hands reaching in from all directions.

Whether you’re exploring Middle Eastern cuisine for the first time or looking to recreate a favorite from your heritage, sambousek is sure to become a beloved recipe in your collection. So gather your ingredients, set aside a little time, and enjoy the process of creating these delicious pastries that have stood the test of time!

Have you tried making sambousek before? What’s your favorite filling? I’d love to hear about your experience in the comments below!