Middle Eastern Crispy Sambousek: A Savory Pastry Delight

Have you ever bitten into a perfectly crispy pastry and felt that satisfying 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 family gatherings and celebrations for generations.

Growing up, I remember the kitchen filling with the irresistible aroma of these golden triangles frying to perfection. The anticipation was almost as delicious as the sambousek themselves! Today, I’m excited to share this traditional recipe with you, along with some personal tips I’ve gathered over years of making them with my family.

What Is Sambousek?

Sambousek (also spelled samboosak, sambousak, or sambosa) is a Middle Eastern fried pastry similar to the Indian samosa. These savory treats consist of a crispy outer shell wrapped around a flavorful filling – typically ground meat, cheese, or vegetables seasoned with aromatic spices.

These delightful pastries are particularly popular during Ramadan as an iftar dish and frequently appear at celebrations and gatherings throughout the Middle East. While they’re traditionally associated with Lebanese, Syrian, and Palestinian cuisines, variations of these stuffed pastries can be found across North Africa, the Mediterranean, and parts of Asia.

Why You’ll Love This Recipe

There’s so much to love about sambousek! Here’s why you should try making them:

• The contrasting textures – crispy exterior and tender filling – create a truly satisfying bite
• They’re perfect for make-ahead cooking – prepare a big batch and freeze for later
• Sambousek are incredibly versatile – customize with your favorite fillings
• They’re crowd-pleasers that disappear quickly at any gathering
• Making them is a fun activity to do with family or friends

Ingredients List

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup warm water (you may need less)

For the Meat Filling:

• 1 pound (450g) ground lamb or beef
• 1 medium onion, finely diced
• 3 tablespoons pine nuts, toasted
• 1 teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 1-2 tablespoons olive oil

For the Cheese Filling:

• 2 cups akawi cheese or feta cheese, crumbled
• ¼ cup fresh parsley, finely chopped
• 1 egg (optional, helps bind the filling)

For Frying:

• Vegetable oil for deep frying

Possible Substitutions

Can’t find some ingredients? No problem! Here are some easy substitutions:

• Flour: All-purpose flour works best, but you can use a 50/50 mix of all-purpose and whole wheat for a nuttier flavor.
• Meat: Traditional recipes use lamb, but beef, chicken, or even plant-based grounds work beautifully.
• Cheese: If akawi cheese is unavailable, try a mix of feta and mozzarella for similar texture and saltiness.
• Pine nuts: These add wonderful texture and flavor, but walnuts or almonds can work in a pinch.
• Spices: The allspice and cinnamon create that distinctive Middle Eastern flavor, but feel free to adjust to your taste.

How to Make Sambousek

Preparing the Dough

1. In a large bowl, combine the flour and salt.
2. Add the oil and mix with your fingertips until the mixture resembles coarse breadcrumbs.
3. Gradually add warm water while kneading until you achieve a smooth, elastic dough that doesn’t stick to your hands.
4. Cover the dough with a damp cloth and let it rest for 30 minutes. This resting time is crucial – it allows the gluten to relax, making the dough easier to roll out!

Making the Meat Filling

1. Heat olive oil in a skillet over medium heat.
2. Add diced onions and sauté until translucent – about 3-4 minutes.
3. Add the ground meat and break it up with a wooden spoon, cooking until browned.
4. Stir in the spices, salt, and toasted pine nuts.
5. Cook for another 5 minutes until well combined and fragrant.
6. Remove from heat and let cool completely before assembling.

Making the Cheese Filling

1. In a bowl, combine crumbled cheese and chopped parsley.
2. If using an egg, beat it lightly and mix it into the cheese.
3. Season with a pinch of black pepper if desired.

Assembling and Cooking

1. Divide the rested dough into small balls, about the size of a golf ball.
2. On a lightly floured surface, roll each ball into a thin circle (about 4-5 inches in diameter).
3. Place a tablespoon of filling on one half of the circle.
4. Fold the dough over to create a half-moon shape and press the edges firmly to seal.
5. Use a fork to crimp the edges, or fold and pinch for a decorative effect.
6. Heat oil in a deep pan to 350°F (175°C).
7. Fry the sambousek in batches until golden brown on both sides (about 2-3 minutes).
8. Remove with a slotted spoon and drain on paper towels.

Tips for Perfect Sambousek Every Time

Ever wondered why restaurant sambousek taste so amazing? Here are my secrets for the best results:

• Keep the dough thin but not transparent – this creates the perfect crispy texture.
• Seal the edges tightly to prevent the filling from leaking during frying.
• Don’t overcrowd your frying pan – this lowers the oil temperature and results in greasy pastries.
• Maintain oil temperature between 350-375°F for the perfect golden crispness.
• Freeze uncooked sambousek in a single layer before transferring to a container – they’ll keep for up to 3 months!

Serving Suggestions

Serve your hot, crispy sambousek with a side of cool yogurt sauce or tangy tahini dip. They pair beautifully with a fresh salad or can be enjoyed as part of a mezze spread alongside hummus, tabbouleh, and warm pita bread.

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

Happy cooking, and enjoy these little pockets of joy!