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    You Are Here Home » Middle Eastern Recipes

    Published: Jan 22, 2021 Updated: Jan 22, 2021 by Hilda Sterner | This post may contain affiliate links 4 Comments

    Sambousek (Lebanese Meat-Filled Savory Pies)

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    Sambousek/sambousak pin

    Sambousek (also spelled Sambousik and Sambousak) are mini savory pies filled with either spiced meat or cheese filling. 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.

    Sambousek on a floured plate with dipping sauce

    Why This Recipe Works

    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 Goes Into This Recipe

    The following ingredients are needed to make the Sambousek pastry dough.

    Sambousek dough ingredients

    You will also need the filling ingredients listed below.

    sambousek filling ingredients

    Finally, you'll need avocado or vegetable oil for frying or baking the Sambousek.

    Recipe Ingredient Notes

    • 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 This Recipe

    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.

    If you live in a cold climate you can set it outside.

    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.

    sambousek filling inside a circle of dough

    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.

    uncooked Sambousek on a plate

    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.

    sambousek pastries being fried
    meat-filled sambousek/sambousak being fried

    STEP 2: Remove Sambousek with a slotted spoon and drain onto paper towels. Serve while hot!

    Sambousek being removed from hot oil
    Sambousek draining on paper towels

    Baking Directions

    Preheat oven to 375-degree F

    1. Brush the Sambousak with oil and place them on a baking sheet.

    2. Bake for 25 to 30 minutes or until golden in color.

    Air frying Directions

    1. Brush the Sambousak with oil.

    2. Place Sambousek in a single layer in the air fryer.

    2. 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.

    frozen uncooked sambousek in a a plastic ziplock bag

    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 and Expert Tips

    What is a Sambousek?

    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."

    How do you fold Sambousek?

    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 fork tines around the edges to seal further, or pinch around the parameter.

    Sambousek in oil
    • 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 Sambousek.
    • Frozen Sambousek will keep for up to three months.
    sambousek/sambousak with a bite taken out of it with more in the background

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    📖 Recipe

    Sambousek on a plate with a bowl of dip

    Sambousek (Lebanese Meat-Filled Savory Pies)

    Mini pastries filled with a spiced ground beef filling.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizers, Side Dish
    Cuisine: lebanese, Middle Eastern
    Prep Time: 1 hour 30 minutes
    Cook Time: 5 minutes
    Total Time: 1 hour 35 minutes
    Servings: 28 Sambousek
    Calories: 85kcal
    Author: Hilda Sterner

    Ingredients

    Pastry Dough

    • 2½ cups all-purpose flour (plus more for dusting)
    • ¾ teaspoon sea salt
    • 2 teaspoon baking powder
    • 2 tablespoon butter (softened)
    • ¾ cup water

    Filling

    • ¾ pounds ground beef 10% fat
    • 1 small white onion (minced)
    • ¼ cup Italian parsley chopped
    • 1 tablespoon sumac spice
    • ¾ teaspoon sea salt
    • ½ teaspoon black pepper
    • ½ teaspoon paprika
    • ¼ teaspoon allspice
    • ¼ teaspoon cinnamon
    • 1 cup vegetable or avocado oil (for frying)

    Instructions

    Dough

    • 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.

    Filling

    • 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.

    Assembly

    • 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.

    Frying

    • 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!

    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

    Nutrition

    Serving: 1Sambousek | Calories: 85kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 105mg | Fiber: 0g | Sugar: 0g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. karen says

      March 14, 2022 at 1:23 pm

      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.

      Reply
      • Hilda Sterner says

        March 14, 2022 at 3:02 pm

        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!!

        Reply
    2. Terry Smith says

      January 27, 2021 at 7:36 am

      5 stars
      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!

      Reply
      • Hilda Sterner says

        January 27, 2021 at 8:29 am

        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!

        Reply

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