Sambousek Recipe

Mix dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly combined.

Cut in fat

Add 1/2 cup cold cubed unsalted butter to the flour. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquids

Whisk together 2 tbsp vegetable oil, 3/4 cup cold water and 1 tsp white vinegar. Pour the liquid mixture into the flour-butter mixture a little at a time, mixing with a fork until a shaggy dough forms. Add a tablespoon more water if dough seems too dry.

Bring together and rest

Turn the dough onto a lightly floured surface and gently knead 6–8 times until it holds together. Form into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Toast pine nuts (if using)

In a dry skillet over medium heat, toast 3 tbsp pine nuts, stirring frequently, until golden and fragrant, 2–3 minutes. Transfer to a small bowl and set aside.

Sauté aromatics

Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 cup finely chopped onion and cook until translucent, about 5–7 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Brown beef

Increase heat to medium-high and add 1 lb ground beef. Break it up with a spatula and cook until no pink remains and any liquid has evaporated, about 6–8 minutes.

Season and reduce

Stir in 1 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/4 tsp ground cinnamon, 1 tsp salt and 1/2 tsp black pepper. Cook, stirring, for 2–3 minutes to allow spices to bloom and the tomato paste to caramelize slightly.

Finish filling

Remove pan from heat and stir in toasted pine nuts, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint (optional), and 1 tbsp lemon juice. Taste and adjust seasoning if necessary. Let the filling cool to near room temperature before assembling.

Shape dough

On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness. Using a round cutter (3.5–4 inch / 9–10 cm) or a bowl, cut out circles and gather scraps, re-roll once if needed. You should get about 18–20 rounds.

Fill and seal

Place about 1 to 1 1/2 tablespoons of cooled filling in the center of each round. Brush the edge of the dough lightly with beaten egg. Fold the dough over to form a half-moon and press edges to seal. Crimp the edges with a fork or fold a decorative rope edge to ensure they are well sealed.

Egg wash and seeds

Place assembled sambousek on a baking sheet lined with parchment. Brush each with beaten egg and sprinkle with 1 tsp sesame seeds (or nigella) spread across the batch.

Fry (traditional)

Heat 2 cups vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Fry sambousek in batches 2–3 minutes per side until golden brown and crisp. Transfer to a wire rack or paper towel-lined tray to drain and cool slightly.

Or bake (lighter option)

Preheat oven to 400°F (200°C). Place egg-washed sambousek on a parchment-lined baking sheet and bake for 15–18 minutes, rotating halfway, until golden brown.

Serve

Serve warm or at room temperature with lemon wedges, plain yogurt or a simple garlic-yogurt dip. Sambousek can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven until warmed through.