Sambousa: Beef, Chicken, Cheese, Potato Recipe

Cook aromatics and beef

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add finely chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add ground beef and break it up with a spoon. Cook 5–7 minutes until no longer pink and liquid has evaporated.

Stir in cumin, coriander, paprika, salt, and black pepper. Cook 1–2 minutes to bloom the spices.

Remove from heat. Stir in chopped cilantro and lemon juice. Taste and adjust seasoning. Let cool completely before filling wrappers (important to prevent sogginess).

If chicken is not cooked, poach a small chicken breast in simmering water (with a bay leaf and a pinch of salt) for 12–14 minutes, then shred. Otherwise use shredded rotisserie chicken.

Warm 1 teaspoon olive oil in a small skillet over low heat. Add minced shallot/onion and cook 2–3 minutes until soft but not browned.

Add minced garlic, turmeric, and cumin; cook 30 seconds. Add shredded chicken, salt, pepper, and lemon zest. Toss to combine and heat through 1–2 minutes. Remove from heat and stir in chopped parsley. Cool completely before assembling.

In a bowl combine crumbled feta, softened cream cheese, grated mozzarella, dried oregano, black pepper, lemon zest, and chopped mint if using. Mix until smooth and spreadable. Refrigerate briefly if too soft so it’s easier to handle.

Place diced potato into a small pot, cover with water, add a pinch of salt, and bring to a boil. Cook until fork-tender, 8–10 minutes. Drain well and return to the pot.

Add 1 teaspoon butter or oil, mash coarsely so some texture remains. Stir in cumin, coriander, turmeric, salt, pepper, sliced green onion, and chopped cilantro. Mix and adjust seasoning. Let cool completely before filling.

Prepare a small sealing paste by mixing 1 teaspoon flour with 1 teaspoon water into a smooth paste.

Lay one wrapper on a clean surface. Place approximately 1 to 1 1/2 tablespoons of chosen filling near one edge (adjust amount depending on wrapper size). Do not overfill — leave space for folding.

Brush the edge of the wrapper with the flour paste or beaten egg. Fold the wrapper into a triangle (or roll and seal, depending on wrapper shape), pressing edges firmly to remove air and seal tightly. Repeat with remaining wrappers and fillings. Use egg wash on finished sambousas to help browning if baking, or just fry directly if frying.

For best results, chill assembled sambousas on a tray in the refrigerator for 15 minutes to firm up seams before cooking. This reduces opening during frying.

Pour about 1/2 inch to 1 inch of neutral oil into a heavy skillet (or heat 2 cups in a deep pan) and heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper — it should sizzle and brown within 25–30 seconds.

Fry sambousas in batches without crowding, seam-side down first, 2–3 minutes per side until golden brown and crisp. Adjust heat as needed so they brown evenly without burning.

Using a slotted spoon, transfer to a paper towel–lined tray to drain excess oil. Keep warm in a low oven (200°F / 90°C) while frying remaining batches.

Preheat oven to 400°F (200°C). Arrange sambousas on a parchment-lined baking sheet. Brush or spray lightly with vegetable oil and egg wash for extra gloss.

Bake 12–16 minutes until golden and crisp, flipping once halfway through for even color. Timing depends on wrapper type and oven—watch closely.

Whisk together yogurt, tahini, lemon juice, minced garlic, salt, and chopped parsley or mint until smooth. Chill until ready to serve. Adjust lemon and salt to taste.

Arrange an assortment of beef, chicken, cheese, and potato sambousas on a platter. Serve warm with the yogurt-tahini dipping sauce and lemon wedges on the side. Sambousas are best eaten the day they’re made; reheat in a 350°F (175°C) oven for 6–8 minutes to restore crispness.