Crispy half-moon pastries with a savory filling of spiced lamb or cheese, fried until golden and shatteringly crisp. These beloved Lebanese pastries are the star of every festive meze spread.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Make the dough by mixing flour, salt, oil, and warm water. Knead until smooth and elastic, about 5 minutes. Rest covered for 30 minutes.
-
2
Brown the ground lamb with diced onion, breaking it up finely. Add allspice, cinnamon, salt, and pepper. Stir in pine nuts and cool.
-
3
Roll dough thin and cut into 10cm circles using a round cutter or the rim of a bowl.
-
4
Place a tablespoon of filling on each circle. Fold into half-moons and crimp edges tightly with a fork to seal completely.
-
5
Heat oil to 175C in a deep pot. Fry sambousek in batches for 3-4 minutes, turning once, until evenly deep golden brown.
-
6
Drain on paper towels and serve hot with lemon wedges and a fresh herb salad alongside.
Did You Know?
Sambousek traveled the ancient Silk Road from Central Asia to the Levant, where Lebanese cooks refined them into the elegant pastries enjoyed today.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- deep fryer or heavy pot
- pastry cutter
The Story Behind Sambousek
Sambousek traces its origins to the samosa of Central and South Asia, arriving in the Levant via medieval trade routes and Arab conquests. Lebanese cooks adapted the concept with their own spice blends, creating both meat and cheese versions. The cheese sambousek filled with akkawi or halloumi became especially popular during Christian fasting periods when meat was avoided, ensuring this versatile pastry found a place at every Lebanese table regardless of season.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!