Sambousek Recipe (Crispy Meat and Cheese Pastries)
Sambousek is one of the most loved Middle Eastern snacks, known for its crispy golden crust and flavorful savory fillings. These delicious pastries are often served during Ramadan, family gatherings, and special occasions, but they are just as perfect any time of year.
This homemade sambousek recipe includes two classic fillings: richly seasoned meat and creamy melted cheese. Each bite is crunchy on the outside and irresistibly delicious inside.
They are easy to prepare ahead, freezer-friendly, and always a crowd favorite. Once you make them at home, they’ll become a regular request.
Why You’ll Love This Recipe
- Perfect for Ramadan: Ideal for iftar tables and make-ahead prep.
- Ultra crispy crust: Golden and crunchy with every bite.
- Two delicious fillings: Meat or cheese—or make both.
- Freezer friendly: Great for batch cooking and quick snacks.
- Family favorite: Loved by kids and adults alike.
What Is Sambousek?
Sambousek is a popular Middle Eastern pastry filled with savory ingredients such as spiced meat or cheese, then fried or baked until golden and crisp.
It is similar to samosas, but often made with a buttery dough and shaped into half-moons or triangles. Sambousek is especially popular during Ramadan and celebrations across many Middle Eastern countries.
Ingredients You’ll Need
Full measurements are in the recipe card below.
For the Dough
- Flour: The base of the pastry dough.
- Cornstarch: Helps create a crisp texture.
- Butter and oil: Add richness and flakiness.
- Salt and sugar: Balance flavor.
- Water: Brings the dough together.
For the Meat Filling
- Ground beef or lamb: Rich and flavorful filling.
- Onion and garlic: Add depth.
- Pine nuts: Optional but traditional and delicious.
- Spices: Warm Middle Eastern flavor.
For the Cheese Filling
- Butter and flour: For a creamy base.
- Milk: Helps create a smooth filling.
- Dried mint: Adds classic flavor.
- Feta cheese: Salty and tangy.
- Mozzarella: Melty and creamy texture.
How to Make Sambousek
This recipe is simple and fun to prepare.
Step 1: Make the Meat Filling
Cook the ground meat in a skillet until browned. Add onion and cook until softened.
Stir in garlic, pine nuts, spices, and a little hot water. Cook until moisture evaporates. Let cool completely.
Step 2: Make the Cheese Filling
Melt butter in a pan. Add flour and cook briefly.
Stir in mint, then slowly add milk while whisking until thickened.
Add feta and mozzarella. Stir until melted and smooth. Let cool.
Step 3: Make the Dough
Mix flour, cornstarch, salt, and sugar.
Rub in butter and oil until the mixture resembles coarse crumbs.
Gradually add water and knead until smooth. Cover and let rest.
Step 4: Fill the Sambousek
Roll the dough thinly and cut into circles.
Add filling to the center of each piece.
Brush edges with water, fold over into half-moons, and seal with fingers or a fork.
Step 5: Cook Until Golden
Frying Method
Deep-fry in hot oil until golden brown and crispy.
Baking Method
Brush lightly with oil and bake at 375°F (190°C) for 20 to 25 minutes.
Air Fryer Method
Spray lightly with oil and air fry at 375°F (190°C) for 12 to 15 minutes.
Pro Tips for the Best Sambousek
- Cool the filling first: Warm filling can soften the dough.
- Seal edges well: Prevents filling from leaking.
- Do not overcrowd oil: Fry in batches for even crispness.
- Roll dough evenly: Helps them cook uniformly.
- Use parchment when freezing: Prevents sticking.
Delicious Variations
Spinach Sambousek
Use sautéed spinach with onions and sumac.
Chicken Sambousek
Use seasoned shredded chicken.
Mixed Cheese Version
Use halloumi, akkawi, or cheddar blends.
Spicy Meat Filling
Add chili flakes or chopped chili.
What to Serve With Sambousek
- Yogurt dip
- Tahini sauce
- Hummus
- Garlic sauce
- Fresh salad
- Pickles
- Mint tea
Frequently Asked Questions
Can I freeze sambousek before frying?
Yes. Freeze uncooked sambousek on a tray first, then transfer to a freezer bag.
Can I cook them from frozen?
Yes. Fry, bake, or air fry directly from frozen.
Can I bake instead of fry?
Absolutely. Bake until golden and crisp.
How long do they stay fresh?
Cooked sambousek keep well in the fridge for up to 3 days.
Why did my sambousek open while frying?
Usually from overfilling or not sealing the edges properly.
Storage and Reheating
Refrigerator
Store cooked sambousek in an airtight container for up to 3 days.
Freezer
Freeze uncooked sambousek for up to 3 months.
Reheating
Use an oven or air fryer to restore crispness. Avoid microwaving if possible.
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Sambousek (meat and cheese pies)
Ingredients
For the meat filling
- 400 grams ground meat
- 1 onion finely chopped
- 2 garlic minced
- 2 tablespoon oil
- 1 tablespoon pine nuts
- ⅛ teaspoon cinnamon
- ½ teaspoon coriander
- ½ teaspoon paprika
- 1 teaspoon curry powder
- ¼ teaspoon salt
- ½ cup hot water
For the cheese filling
- 1 ½ tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 ½ teaspoon dry mint
- ½ cup cold milk
- ¾ cup mozzarella cheese
- ½ cup feta cheese
- Salt to taste if the feta cheese is salty, skip adding salt
For the dough
- 1 ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 teaspoon sugar
- 2 tablespoon butter
- 1 tablespoon oil
- ½ teaspoon white vinegar
- A little less than half a cup of water
Instructions
Making the Meat Filling
- In a hot pan, add the ground meat and brown it without adding oil or butter; the meat will release its own fat.
- Add the chopped onion and continue cooking until the onion becomes translucent, then stir in the minced garlic and cook on medium-low heat for one minute.
- Push the meat to the sides of the pan and add the oil to the empty space in the middle; when hot, stir in the pine nuts and fry until they are lightly browned. Mix the pine nuts with the meat.
- Add the dry spices and salt, and mix well. Pour in half a cup of hot water and stir the mixture until the water evaporates. Set the filling aside.
Making the Cheese Filling
- In a hot pan, add the butter, and when it melts, add the flour and mix well on medium low heat until the raw scent of the flour dissipates.
- Add the dry mint and continue stirring for a few seconds. Pour the cold milk over the flour mixture and stir until the sauce thickens.
- Add both feta and mozzarella cheese and keep mixing over medium-low heat until the cheese melts. Transfer the cheese filling to a plate to cool.
Making the Dough
- In a medium bowl, sift together the flour, cornstarch, salt, and sugar. Add the oil and butter, then rub the mixture with your hands or pulse it in a food processor until it takes on a wet, sand-like texture.
- Gradually add the water and knead the dough until smooth. The dough should be a little firm but not dry. Let the dough rest while covered for 30, minutes.
Filling the Sambousek
- Roll out the dough to a thickness of 1/8 inch. Using a cutter, cut the dough into circles of your desired size.
- Take one circle, dip your finger in water, and run it around the edges; this will help prevent the pie from opening while frying.
- Place a tablespoon or half a tablespoon of filling (depending on the size of the circle) in the center of the circle.
- Fold the circle to make a half crescent. Seal by pressing the edges firmly with your fingers and then with the tines of a fork to crimp the edges securely.
- Heat enough oil to deep fry the sambousek. Fry it in batches until they are light brown. Place the fried sambousek in a strainer to drain excess oil.
- Serve the sambousek with your favorite dipping sauce.
Video
Notes
- Chill the Dough: Let the dough rest for at least 30 minutes before rolling it out. This makes it easier to work with and results in a crispier crust.
- Don’t Overfill: Adding too much filling can cause the sambousek to burst open while frying.
- Seal Well: Lightly wet the edges with water before folding, and press first with your fingers and then firmly with a fork to ensure they don’t open while cooking.
- Fry at the Right Temperature: The oil should be around 350°F (175°C). If it’s too hot, the crust will brown too quickly, leaving the inside raw. If it’s too cold, the sambousek will absorb too much oil and become greasy.
- Make Ahead & Freeze: Fill and seal the sambousek then freeze it until you are ready to fry it. Fry straight from frozen—no need to thaw!