Sambousek with Meat and Cheese Filling
Sambousek is a popular Middle Eastern pastry that is loved for its crispy crust and delicious fillings. It is often served as an appetizer or snack, making it a favorite during Ramadan and special occasions. My family and I enjoy making Sambousek because it is not only tasty but also easy to prepare ahead of time and freeze for later use. Both kids and adults love these savory pastries, and they pair beautifully with various dips and sides.
What is Sambousek?
Sambousek is a golden, crispy Middle Eastern pastry with a deliciously savory filling. Think of it as a close cousin to samosas but with a delicate, buttery crust that shatters with each bite. These hand-held treats are a staple at Ramadan iftar tables, making them a favorite for many. Whether filled with spiced meat, creamy cheese, or even a mix of both, sambousek is a snack that brings families together.
Why You’ll Love This Recipe
- Perfect for Ramadan – Make it in advance and freeze it for quick frying during Iftar.
- Crispy and Delicious – The crust is irresistibly crunchy and stays crunchy for more than a day.
- Versatile Fillings – Choose between meat or cheese, or make both!
- Kid-Friendly & Adult-Approved – A family favorite snack.
Step-by-Step Instructions
Making the Meat Filling
In a hot pan, add ground meat and cook without oil until it releases its own fat. Add chopped onion and cook until translucent. Stir in minced garlic and cook for 1 minute.
Push the meat to one side and add oil; fry pine nuts until golden brown, then mix with the meat.
Add spices and salt, then mix well. Pour in ½ cup hot water and stir until it evaporates. Set aside to cool.
Making the Cheese Filling
In a pan, melt butter, then add flour and stir until the raw flour smell disappears. Add dry mint and stir, then pour in cold milk while stirring; cook on medium heat until sauce thickens.
Mix in feta and mozzarella cheese until melted. Transfer to a plate and let it cool.
Making the Dough
In a bowl, sift together flour, cornstarch, salt, and sugar. Add butter and oil, then mix until it resembles wet sand.
Gradually add water and knead until smooth. The dough should be firm but not dry.
Filling the Sambousek
Roll out the dough to about 1/8-inch thickness. Cut into circles using a cutter.
Dip your finger in water and run it around the edges of each circle. Place ½ to 1 tablespoon of filling in the center.
Fold into a crescent shape and press edges with a fork.
Heat oil and deep-fry until golden brown. Drain on a paper towel and serve warm.
Serving Suggestions
- Serve with yogurt dip or tahini sauce.
- Enjoy alongside hummus, garlic sauce, or spicy harissa.
- Pair with fresh salad for a balanced meal.
Tips & Notes
- Freezing: Arrange un-fried sambousek on a tray and freeze until firm, then transfer to a bag. Fry directly from frozen.
- Baking Option: Brush with oil and bake at 375°F (190°C) for 20-25 minutes.
- Crispy Crust: For extra crunch, add a bit more butter to the dough.
- Custom Fillings: Try adding spinach or mushrooms to the cheese filling.
Enjoy these crispy, golden Sambousek with your favorite dipping sauces and share them with family and friends! Watch the step-by-step video tutorial for perfect results every time.
How to Store and Freeze Sambousek
One of the best things about sambousek is that you can make a big batch ahead of time and freeze them for later. This is perfect for Ramadan or when you need a quick snack without the extra prep work.
Storing Sambousek in the Fridge
If you plan to eat them within a couple of days, store cooked sambousek in an airtight container in the fridge. To keep them crispy when reheating, warm them up in an oven or air fryer at 350°F (175°C) for about 5-7 minutes instead of microwaving them.
Freezing Uncooked Sambousek
- Place the filled but uncooked sambousek on a tray lined with parchment paper, making sure they don’t touch each other.
- Freeze for about 1-2 hours until they are firm.
- Transfer them to a freezer bag or airtight container, separating layers with parchment paper. They stay fresh for up to 3 months.
Cooking from Frozen
- Frying: No need to thaw! Just heat the oil and fry them straight from the freezer until golden brown.
- Baking: Brush with a little oil and bake at 375°F (190°C) for 25-30 minutes, flipping halfway through.
- Air Frying: Spray with a little oil and air fry at 375°F (190°C) for about 12-15 minutes, shaking the basket halfway.
Now, you’ll always have a stash of crispy, delicious sambousek ready whenever you need them! 😍
Related Recipes
⭐ PLEASE RATE AND REVIEW
If you have tried this Sambousek with Meat and Cheese recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
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!
