Sambousek

Flaky triangles, bursting with savory fillings, Sambousek are miniature pies that encapsulate the warmth of Middle Eastern hospitality in every bite. These are not just pastries; they are pockets of flavour, carefully crafted with a delicate dough and generously stuffed with spiced meats, cheeses, or vibrant vegetables, each variation offering a unique culinary journey. Envision the satisfying crunch as you bite into the crisp exterior, revealing a steaming, aromatic filling, a testament to simple ingredients transformed into an exquisite and comforting treat. This recipe is an invitation to explore the rich tapestry of Middle Eastern cuisine, bringing the authentic taste of Sambousek to your table, ready to be shared and savoured.

Why You’ll Love This Recipe?

Perfect Party Appetizer

Elevate your gatherings with these delightful and crowd-pleasing Sambousek. Their handheld size and flavourful fillings make them an ideal appetizer for parties, buffets, or any social occasion. They are easy to serve, visually appealing, and guaranteed to be a hit with guests of all ages, offering a sophisticated and delicious start to any meal or celebration.

Customizable Fillings for Every Taste

Unleash your culinary creativity with the endless filling possibilities for Sambousek. This recipe is a blank canvas, allowing you to tailor the fillings to suit your preferences and dietary needs. From classic spiced meat to vegetarian cheese and spinach options, you can create a variety of Sambousek to please everyone, making them a versatile and adaptable dish for any palate.

Freezer-Friendly for Make Ahead Ease

Simplify your meal preparation with these incredibly freezer-friendly Sambousek. Prepare a large batch ahead of time and freeze them for future enjoyment. They bake beautifully from frozen, making them a convenient and stress-free option for quick meals or unexpected guests, ensuring you always have a delicious and impressive dish on hand.

Authentic Middle Eastern Flavours

Embark on a flavour adventure with the authentic taste of Middle Eastern cuisine. Sambousek offer a genuine taste of the region, with their aromatic spices and savory fillings transporting you to the bustling markets and warm kitchens of the Middle East. They are a delicious way to experience and appreciate the rich culinary heritage of this region, bringing exotic flavours to your home cooking.

Fun to Make and Share

Turn cooking into a joyful activity with the engaging process of making Sambousek. Preparing these pastries is a fun and rewarding experience, perfect for cooking with family or friends. The process of filling and shaping the dough is both therapeutic and enjoyable, culminating in a delicious and visually appealing treat that is meant to be shared and enjoyed together.

Ingredients:

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For the Delicate and Flaky Dough

• 3 cups all-purpose flour, forms the base of the dough, providing structure and a tender, flaky texture. All-purpose flour is versatile and creates the perfect balance of flakiness and chewiness for the Sambousek pastry. Measure accurately using the spoon-and-level method for consistent results.
• ½ cup vegetable oil, adds richness and contributes to the flakiness of the dough, creating a tender and melt-in-your-mouth pastry. Vegetable oil is essential for achieving a truly flaky and tender Sambousek crust. Use a neutral oil like canola or sunflower oil.
• 1 tsp salt, enhances the flavour of the dough and balances the richness of the oil, preventing it from tasting bland. Salt is a crucial flavour enhancer in baking, bringing out the subtle nuances of the flour and oil.
• ¾ cup cold water, binds the ingredients together to form a workable dough, while keeping it cold is crucial for flakiness. Cold water is essential for preventing gluten development and ensuring a tender, flaky crust. Add gradually until the dough just comes together.

For the Savory and Aromatic Meat Filling

• 1 lb ground beef or ground lamb, choose your preferred meat for the filling, providing a savory and hearty base. Ground beef or lamb are classic choices for Sambousek filling, offering rich and robust flavour. Ensure to use halal certified meat.
• 1 large onion, finely chopped. Onion adds a foundational savory flavour and aromatic depth to the meat filling, softening and caramelizing as it cooks. Yellow or white onions are versatile and provide a balanced flavour base. Chop finely for even cooking and distribution in the filling.
• 2 cloves garlic, minced. Garlic provides a pungent and aromatic base flavour, enhancing the overall savory profile of the meat filling. Freshly minced garlic is preferred for its potent flavour. Mince finely to release its aroma and flavour fully.
• 1 tsp ground cumin, a warm and earthy spice that is characteristic of Middle Eastern cuisine, adding depth and complexity to the filling. Ground cumin provides a signature Middle Eastern flavour note, enhancing the savory profile of the meat. Use good quality ground cumin for a potent flavour.
• ½ tsp ground coriander, a citrusy and slightly sweet spice that complements the cumin and other spices, adding brightness to the filling. Ground coriander adds a subtle citrusy note and aromatic complexity, balancing the earthy cumin. Use good quality ground coriander for the best flavour.
• ½ tsp turmeric powder, adds a warm, earthy flavour and a vibrant golden colour to the filling. Turmeric powder contributes a mild earthy flavour and a beautiful golden hue to the meat mixture. Use good quality turmeric powder for colour and flavour.
• ¼ tsp black pepper, freshly ground. Black pepper adds a touch of subtle spice and complexity, complementing the other seasonings and enhancing the overall flavour profile. Freshly ground black pepper is preferred for its more robust flavour.
• ½ tsp salt, essential for seasoning and enhancing all the flavours in the filling. Salt balances the richness of the meat and brings out the savory notes of the spices and vegetables. Adjust to taste.
• 2 tbsp vegetable oil, for sautéing the filling ingredients. Vegetable oil is used for sautéing the onion, garlic, and meat, creating a flavourful base for the filling. Use a neutral oil like canola or sunflower oil.

Optional Enhancements

• Pine nuts or almonds, toasted and chopped, for added texture and nutty flavour in the filling. Toasted nuts provide a delightful crunch and nutty flavour contrast to the savory filling. Toast nuts lightly for enhanced flavour.
• Fresh parsley or cilantro, chopped, for garnish and added freshness. Fresh herbs add a bright, herbaceous note and a touch of freshness when sprinkled over the finished Sambousek. They also provide visual appeal.
• Lemon wedges, for serving. Lemon wedges provide a squeeze of acidity that brightens the flavours of the Sambousek and adds a refreshing element.

How to Make Sambousek ?

Step 1: Prepare the Flaky Dough

In a large bowl, whisk together all-purpose flour and salt. Whisking ensures even distribution of salt throughout the flour.

Add vegetable oil to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs. This process creates small pockets of fat in the flour, which are essential for flakiness.

Gradually add cold water, a few tablespoons at a time, mixing until the dough just comes together. Add water gradually and mix gently until the dough forms a shaggy mass. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes, or until smooth. Kneading briefly develops the gluten just enough to hold the dough together without making it tough.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the dough to become easier to handle. Chilling the dough is crucial for achieving a flaky crust.

Step 2: Make the Savory Meat Filling

Heat vegetable oil in a large skillet over medium heat. Heat oil in skillet before adding vegetables and meat.

Add chopped onion and cook until softened and translucent, about 5-7 minutes. Sautéing onions first releases their sweetness and mellows their flavour.

Add minced garlic and cook for another minute until fragrant. Garlic should be added after onions to prevent burning.

Add ground beef or lamb to the skillet and cook, breaking it up with a spoon, until browned. Cook meat until no longer pink and broken into small crumbles.

Drain off any excess fat from the skillet. Draining excess fat prevents the filling from being greasy.

Stir in ground cumin, ground coriander, turmeric powder, salt, and black pepper. Add spices and seasonings and stir to combine, ensuring meat is evenly coated.

Cook for another 2-3 minutes, allowing the spices to bloom and infuse the meat filling with flavour. Cooking spices briefly enhances their aroma and flavour.

Remove the skillet from the heat and let the filling cool completely. Cooling the filling is essential before filling the Sambousek to prevent the dough from becoming soggy.

Step 3: Assemble the Sambousek

Divide the chilled dough in half. Work with one half at a time, keeping the other half refrigerated. Keeping dough chilled prevents it from becoming too soft and sticky.

On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Roll dough thinly for delicate Sambousek pastries.

Use a round cookie cutter (about 3-4 inches in diameter) or a knife to cut out circles from the dough. Cut out circles evenly for uniform Sambousek.

Place a spoonful of the cooled meat filling in the center of each dough circle. Do not overfill to prevent bursting during baking.

Fold the dough circle in half to form a semi-circle, enclosing the filling. Fold dough over filling to create a half-moon shape.

Press the edges firmly to seal, and then crimp the edges with a fork to create a decorative border and ensure a tight seal. Crimp edges firmly to prevent filling from leaking out during baking and to create a visually appealing border.

Place the assembled Sambousek on baking sheets lined with parchment paper. Parchment paper prevents sticking and ensures easy removal of baked Sambousek.

Step 4: Bake to Golden Perfection

Preheat oven to 400°F (200°C). Preheat oven to the correct temperature before baking for even cooking.

Bake for 20-25 minutes, or until golden brown and crisp. Bake until golden brown and crisp, checking for doneness around 20 minutes. Baking time may vary slightly depending on oven.

Remove the baked Sambousek from the oven and let them cool slightly on the baking sheets before serving. Cooling slightly makes them easier to handle and allows the filling to settle.

Garnish with fresh parsley or cilantro, if desired. Garnish with fresh herbs for added freshness and visual appeal.

Serve warm with lemon wedges for squeezing over, if desired. Serve warm for the best flavour and texture.

Tips for Variations

Cheese and Herb Filling

Create a vegetarian option by substituting the meat filling with a mixture of feta cheese, halloumi cheese, or mozzarella cheese, combined with chopped spinach, fresh dill, and mint. Cheese and herb filling offers a delicious vegetarian alternative with a creamy and flavourful center.

Spiced Lentil and Vegetable Filling

For a vegan and hearty filling, use cooked lentils sautéed with diced carrots, potatoes, and peas, seasoned with curry powder, ginger, and garlic. Lentil and vegetable filling provides a protein-rich and flavorful vegan option with a satisfying texture.

Spicy Harissa Kick

Add a touch of heat to the meat filling by incorporating harissa paste or red pepper flakes to the spice mixture. Harissa paste or red pepper flakes add a spicy kick to the filling, catering to those who prefer a spicier flavour profile.

Baked Not Fried

For a lighter option, bake the Sambousek instead of frying. Baking results in a less greasy pastry while still achieving a golden brown and crisp exterior. Adjust baking time as needed to ensure they are cooked through.

Sweet Date and Nut Filling

Create a sweet version of Sambousek by filling them with a mixture of chopped dates, walnuts, almonds, and cinnamon. Sweet date and nut filling offers a delightful dessert option with a rich and naturally sweet flavour.

Serving Suggestions:

Mezze Platter Star

Include Sambousek as a centrepiece on a Middle Eastern mezze platter alongside hummus, baba ghanoush, olives, and pita bread. Sambousek are a perfect addition to a mezze platter, offering a flavorful and satisfying pastry option.

Yogurt Dip Accompaniment

Serve Sambousek with a cooling yogurt dip made with plain yogurt, minced cucumber, garlic, and mint. Yogurt dip provides a refreshing and tangy counterpoint to the savory and spiced Sambousek.

Light Lunch or Snack

Enjoy Sambousek as a satisfying light lunch or afternoon snack. Their handheld size and flavorful fillings make them a convenient and delicious option for a quick meal or snack.

Ramadan Iftar Treat

Serve Sambousek as a traditional and welcome dish during Ramadan Iftar gatherings. They are a popular and festive treat during Ramadan, offering a flavorful and satisfying way to break the fast.

Festive Appetizer Display

Arrange Sambousek on a platter garnished with fresh herbs and lemon wedges for a visually appealing and festive appetizer display. Garnish and presentation enhance the appeal of Sambousek for special occasions.

FAQ

Can I make the dough ahead of time?

Yes, Sambousek dough can be made a day ahead of time. Wrap it tightly in plastic wrap and refrigerate. Bring to room temperature slightly before rolling out. Make-ahead dough simplifies the assembly process and is convenient for meal prepping.

How do I prevent the filling from leaking out?

Ensure you seal the edges of the Sambousek firmly and crimp them well with a fork. Do not overfill the pastries, and make sure the filling is cooled completely before assembling. Proper sealing and filling techniques prevent leakage during baking.

Can I fry Sambousek instead of baking?

Yes, Sambousek can be fried instead of baked. Heat vegetable oil in a deep skillet or pot and fry them in batches until golden brown and crisp. Frying results in a crispier pastry, but baking is a healthier option.

How long do cooked Sambousek stay fresh?

Cooked Sambousek are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave until warmed through. They are best reheated in the oven to maintain crispness.

Can I freeze cooked Sambousek?

Yes, cooked Sambousek freeze well. Allow them to cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer frozen Sambousek to a freezer-safe bag or container and freeze for up to 2 months. Reheat directly from frozen in the oven until heated through and crisp.

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