Fried Meat Sambousek
Crispy, golden pastry pockets stuffed with savory spiced ground beef and onions make for an irresistible Middle Eastern appetizer.
Ingredients
- •2 cups all-purpose flour (250g)
- •1/3 cup vegetable oil (80ml)
- •1/2 cup warm water (120ml)
- •1/2 teaspoon salt
- •300g ground beef
- •1 medium onion, finely chopped
- •2 tablespoons olive oil
- •1/4 cup pine nuts (optional)
- •1/2 teaspoon ground allspice
- •1/4 teaspoon ground cinnamon
- •1/2 teaspoon salt (for filling)
- •1/4 teaspoon black pepper
- •2 cups vegetable oil for frying
Instructions
- 1
In a large bowl, combine the flour and salt. Pour in the vegetable oil and warm water, mixing until a dough forms.
- 2
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
- 3
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent and soft.
- 4
Add the ground beef, breaking it apart with a wooden spoon, and cook until browned completely.
- 5
Stir in the pine nuts, allspice, cinnamon, salt, and black pepper. Remove from heat and let the filling cool down completely.
- 6
Roll out the rested dough on a floured surface to about 1/8-inch thickness.
- 7
Cut circles out of the dough using a 3-inch glass or pastry cutter.
- 8
Place a small spoonful of the cooled meat filling in the center of each dough circle.
- 9
Fold the dough over the filling to create a half-moon shape, and press the edges firmly with a fork to seal.
- 10
Heat 2 inches of vegetable oil in a deep skillet to 350 degrees F (175 degrees C).
- 11
Fry the sambousek in batches for 3 to 4 minutes per batch, turning once, until deeply golden brown and crispy.
- 12
Remove with a slotted spoon and drain on a plate lined with paper towels.
💡 Chef tips
- You can assemble the sambousek ahead of time and freeze them unbaked on a tray before transferring them to a bag.
- Ensure the filling is completely cool before stuffing the dough to prevent the pastry from becoming soggy or tearing.
- Make sure the oil temperature stays consistent while frying so the crust cooks evenly without burning.
✅ How it should turn out
The finished sambousek features a blistered, shatteringly crisp golden crust enclosing a warmly spiced, savory, and aromatic ground beef filling.