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Sambousek on a plate with a bowl of dip
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5 from 3 votes

Sambousek (Lebanese Meat-Filled Savory Pies)

Mini pastries filled with a spiced ground beef filling.
Prep Time1 hr 30 mins
Cook Time5 mins
Total Time1 hr 35 mins
Course: Appetizers, Side Dish
Cuisine: lebanese, Middle Eastern
Servings: 28 Sambousek
Calories: 85kcal
Author: Hilda Sterner


Pastry Dough

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


  • 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)



  • 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!



  • 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


Serving: 1Sambousek | Calories: 85kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 105mg | Fiber: 0g | Sugar: 0g