Wasfetna

Sambousek

Golden dough discs filled with minced meat and pine nuts, crispy from the first bite.

Meat sambousek
Cooking time
1 hr 15 min
Hands-on time
55 min
Free time
30 min
Difficulty
Medium
Cuisine
Levantine
Calories
380
Contains
Nuts, Gluten

Sambousek is the star of Ramadan tables and gatherings: a small crescent hiding a hot filling of meat and pine nuts. Families make them by the dozen and freeze them, so a surprise guest becomes a reason to fry some, not a problem.

Before you start

  • Freezer friendForm a double batch and freeze raw on a tray, then in bags — fry straight from the freezer.

Ingredients

6people

Amounts follow the number of people

For the dough

For the filling

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Shopping list

Equipment

  • Kneading bowl — The dough rests in it, covered, for half an hour.
  • Rolling pin — A glass bottle will do — what matters is rolling thin and even.
  • Deep pot for frying — Fry in batches without crowding.

Method

  1. Knead the dough ingredients until they come together, and cover it to rest for half an hour.

    30 minYou can walk away
    You’ll know it’s ready when

    A soft, flexible dough that does not stick to the hand.

    Tip: Add the liquid gradually, because flours absorb differently.

  2. Fry the onions, then the meat with the spices until the liquid evaporates, add the pine nuts and let the filling cool.

    20 min
    You’ll know it’s ready when

    Crumbled, browned meat with no liquid left — a wet filling splits the dough.

    Tip: Don't cut the resting time short; it is part of getting the final texture right.

  3. Roll out the dough thinly and cut it into circles. Place a spoonful of filling, fold half a circle over, and seal the edge by pressing or folding.

    10 min
    You’ll know it’s ready when

    The edge is tightly sealed into a crescent and no filling shows through.

    Tip: Press the edge with a fork if pressing alone will not hold it — a tight seal keeps the filling from leaking out while frying.

  4. Fry the sambousek in hot oil in batches.

    4 min
    You’ll know it’s ready when

    Golden and puffed on both sides.

    Tip: Work in batches and maintain a consistent temperature for even browning.

  5. Serve hot — best with a glass of cold laban (yogurt drink).

    5 min
    You’ll know it’s ready when

    The dish is neat and ready to serve straight away.

    Tip: Add the finishing touches at the time of serving to preserve the color and texture.

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