Sambousek (also spelled Sambousik and Sambousak) are mini savory pies filled with either spiced meat or cheese filling. Serve with Lebanese garlic sauce on the side!
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In this Sambousek recipe, I'll show you how to make them with a tasty ground beef, onion, and parsley filling. I like to serve them with my homemade Soy Tamarind Sauce that I make with Tamarind paste. However, you can serve them with your favorite sauce, or as is.
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😍 Why You'll Love This Recipe
It is believed that Sambousek were introduced to India and eventually evolved into the popular Indian finger food known as Samosas. Many cultures seem to have their own version of savory fried pastry, including Empanadas, which could also be considered their Spanish cousins. Sambousek are enjoyed throughout the Middle East and Asia.
This Sambousek recipe is easy to follow and very flexible. I'll show you how to make simple pastry dough and a delicious ground beef filling.
When it comes to cooking Sambousek, you have a few options. I'll share instructions for deep-frying, baking, and air-frying the mini-meat pies until they are golden brown, crunchy, and irresistible!
Although Sambousek are traditionally crescent-shaped, I'll demonstrate a few different ways of shaping them in the recipe video. Choose the one you find the easiest. Or, if you prefer to cheat, use a pastry crimping tool.
🛒 What You Need For This Recipe
You will also need the filling ingredients listed below.
🔖 Ingredient & Substitutions
- Beef - Use lean ground beef or ground lamb for the filling. If using lamb, drain the fat from the prepared filling before using.
- Onion - Yellow onion or diced green onion/scallions may be used in the filling.
- Sumac - The Sumac gives the filling a tangy flavor. If you don't have sumac, you can leave it out, or replace it with a pinch of Citric Acid.
- Cayenne - Cayenne pepper gives the filling a bit of heat and can be left out if you prefer mild food.
- Oil - Avocado oil is a great oil for frying because it has a high smoking point. It's also good for you and has a mild flavor. However, it is more expensive than vegetable oil, which may be used instead.
🥟 How to Make Sambousek
Prepare Sambousek Dough
Step 1: Sift flour, salt, and baking powder into a mixer bowl.
Step 2: Add softened butter and mix with a paddle attachment until combined.
Step 3: While mixing, add water in a stream. If needed, add more water, 1 tablespoon at a time, until the dough comes together.
Step 4: Replace the paddle attachment with a dough hook and mix the dough for a few minutes, until the dough is soft and pliable.
Step 5: Cover the dough with a damp cloth and let it rest for 30 minutes.
Prepare Sambousek Filling
Step 1: Meanwhile, brown meat in a skillet for a few minutes.
Step 2: Add minced onions and chopped parsley. Mix to combine, then add the remaining spices.
Step 3: Cook over medium heat for a few minutes longer or until the ground beef is cooked all the way through. Set aside to cool off.
How to Assemble Sambousek
Step 1: Using a walnut-sized piece of dough, roll onto a floured surface until very thin. Use a cup or lid that's approximately 4" in diameter to cut a circle out of the dough. Add the excess dough back to the remaining dough and cover to keep it from drying out.
Step 2: Wet the edges of the circle then fill with one heaping tablespoon of meat filling.
Step 3: Crimp the edges together as in the pictures below or roll in the traditional way demonstrated in the video.
Step 4: Continue until all the dough and filling are used up.
How to Cook Sambousek
Step 1: Heat approximately one cup of oil in a small saucepan over medium-high heat. When the oil reaches 375 degrees F, or bubbles as soon as you add the Sambousek, it is ready for frying. Fry Sambousek until golden brown, or approximately 5 minutes, turning once.
Step 2: Remove Sambousek with a slotted spoon and drain onto paper towels. Serve while hot!
Baking Directions (Preheat oven to 375-degree F)
Step 1: Brush the Sambousak with oil and place them on a baking sheet.
Step 2: Bake for 25 to 30 minutes or until golden in color.
Air frying Directions
Step 1: Brush the Sambousak with oil.
Step 2: Place Sambousek in a single layer in the air fryer.
Step 3: Air fry for 15 to 20 minutes at 400-degrees.
Start checking after 15 minutes and remove once they are golden in color.
Freezing Instructions
Place uncooked Sambousak on a plate and store in the freezer until they are no longer sticky or semi-frozen. Place in a ziplock bag and freeze until ready to cook.
Reheating Instructions
- To reheat cooked Sambousak, microwave them for 30 seconds.
- If reheating cooked and frozen Sambousek, wrap them in a paper towel and microwave them for one minute.
- Uncooked Frozen Sambousek can be baked straight from the freezer. Be sure to add a few extra minutes to the cooking time.
🤷🏻♀️ Recipe FAQs
Sambousek are mini savory pastries that are filled with either spiced meat or cheese filling and are Lebanese in origin. They are usually crescent-shaped but can also be shaped into triangles.
Sambousek are either fried or baked and are traditionally served as "Mezza," or as an "appetizer."
Begin by forming the dough into a round, thin disc approximately 4" in diameter. Wet the edges and fill the disc with some of the filling. Fold in half.
Next, crimp the edges together to seal. Press the fork tines around the edges to seal further, or pinch around the perimeter.
👩🏼🍳 Pro Tips
- The texture of the Sambousak will be different based on how you cook them. When fried, they will be crunchy at first and will soften as they cool off.
- When baking or air frying the Sambousak, the crust will have a hard, crumbly texture. If you prefer them softer, fry them instead.
- Sambousek comes in various shapes, with the crescent shape being the most popular. I demonstrate how to make all 3 shapes in the Sambousek recipe video.
- Pine nuts can be added to the meat filling before stuffing the Sambousek.
- Frozen Sambousek will keep for up to three months.
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Ingredients
Method
- Sift flour, salt, and baking powder into a mixing bowl.
- Add softened butter and mix with paddle attachment until thoroughly combined.
- While mixing, add water in a stream. If needed, add more water, 1 tablespoon at a time, until the dough comes together.
- Replace the paddle attachment with a dough hook and mix the dough for a few minutes, until the dough is soft and pliable.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Brown ground beef in a skillet for a few minutes.
- Add minced onions and chopped parsley. Mix to combine, then add the remaining spices.
- Cook over medium heat for a few minutes longer or until the ground beef is cooked all the way through. Set aside to cool off.
- Using a walnut-sized piece of dough, roll onto a floured surface until very thin. Use a cup or lid that's approximately 4" in diameter to cut a circle out of the dough. Add the excess dough back to the remaining dough and cover to keep from drying out.
- Wet the edges of the circle then fill with one heaping tablespoon of meat filling.
- Crimp the edges together as in the pictures below or roll in the traditional way demonstrated in the video. Continue until all the dough and filling is used up.
- Heat oil in a small saucepan over medium-high heat.
- When the oil reaches 375 degrees F, or bubbles as soon as you add the Sambousek, it is ready for frying. Fry Sambousek until golden brown, or approximately 5 minutes, turning once.
- Remove Sambousek with a slotted spoon and drain onto paper towels. Serve while hot!
Nutrition
Video
Notes
- The texture of the Sambousak will be different based on how you cook them. When fried, they will be crunchy at first and will soften as they cool off.
- When baking or air frying the Sambousak, the crust will have a hard, crumbly texture. If you prefer them softer, fry them instead.
- Sambousek come in various shapes, with the crescent shape being the most popular. I demonstrate how to make all 3 shapes in the Sambousek recipe video.
- Pine nuts can be added to the meat filling before stuffing the
karen says
Hi there,
I don't see a measurement for the sumac. Unless I am just missing it (and that happens to me more often than I care to admit, most frequently in the grocery store) apologies. Otherwise I figure you might want to know.
I guessed it at about 2 Tbsp, based on the photo. Thanks for the recipe. Perfect for Pi Day.
Hilda Sterner says
Hi Karen,
Thank you so much for letting me know! I went ahead and updated it to show 1 tbsp of sumac, but you can never have enough in my book, so 2 should be just fine. Thank you & happy Pi Day!!
Karina says
Can I substitute lemon juice for sumac?
Hilda Sterner says
Hi Karina, If anything, I'd probably use lemon zest so you don't have liquid in your filling. But personally, I would just get some sumac. It makes a big difference and has a unique flavor profile and can be used in so many ways!
Terry Smith says
I made the meat pies for dinner last night my husband loved them. I paired them with wild rice and fried zucchini/onion slices. I didn’t have the ingredients for the dipping sauce, so I used Sweet Chili Sauce from Panda Express. The pies were really yummy. Way to go Hilda!
Hilda Sterner says
Hey Terry,
I LOVE that you're trying all these new recipes and that you and Evan are loving them. It puts a smile on my face. I also love the reviews, thank you!