Wasfetna

Sambousek

Crisp golden pastries filled with chicken mince and pine nuts.

Sambousek — Chicken mince
Cooking time
1 hr 9 min
Hands-on time
39 min
Free time
30 min
Difficulty
Medium
Cuisine
Levantine
Contains
Gluten, Nuts

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.
  • Food thermometer

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. Soften the onion in a little of the listed cooking fat. Add the ground chicken and seasonings; break it up and cook to 74°C. Stir in the pine nuts and cool until warm before filling.

    20 min
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  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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