Fried Meat Sambousek
Crispy golden pastry pockets filled with spiced ground beef and onions make 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
- •1 tablespoon olive oil
- •1 medium onion, finely chopped
- •250g ground beef
- •1/2 teaspoon ground allspice
- •1/4 teaspoon ground cinnamon
- •1/4 teaspoon black pepper
- •1/2 teaspoon salt
- •2 tablespoons fresh parsley, finely chopped
- •Vegetable oil for deep 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 clean towel and let rest for 30 minutes.
- 3
Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent and golden.
- 4
Add the ground beef, breaking it up with a spoon, and cook until fully browned.
- 5
Stir in the allspice, cinnamon, black pepper, and salt. Cook for another 2 minutes, then remove from heat and stir in the fresh parsley. Let the filling cool completely.
- 6
Roll out the rested dough on a floured surface to about 1/8-inch thickness.
- 7
Cut out circles using a 3-inch round pastry cutter or glass.
- 8
Place a tablespoon of the cooled meat filling in the center of each dough circle.
- 9
Fold the dough over to form a semicircle, and press the edges firmly with a fork to seal securely.
- 10
Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
- 11
Fry the sambousek in batches for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
- 12
Transfer to a paper towel-lined plate to drain excess oil before serving hot.
💡 Chef tips
- Make-ahead tip: You can assemble the sambousek and freeze them raw on a tray, then fry straight from frozen, adding a minute or two to the cooking time.
- Ensure the meat filling is completely cool before stuffing the dough to prevent the pastry from becoming soggy or tearing.
- Make sure the oil is hot enough before frying so the pastry crisps up nicely without absorbing too much oil.
✅ How it should turn out
The finished sambousek features a delightfully bubbly, golden-brown crust that shatters to reveal a fragrant, spiced meat filling.