Sambousek are a crescent shaped pastry, usually made on special occasions; they are typically filled with meat (Sambousek bi lahme) or cheese (Sambousek bi jibni). Just a warning, they're incredibly moreish.
These little pockets of joy can be baked or fried - we did a mix. Either way, the end result is a crispy outer shell with either an aromatic blend of meat, onion, nuts and spices or a stringy, gooey, cheesy filling. The traditional recipe calls for a Middle Eastern cheese called 'akkawi'; we couldn't find any so we've made a mix that gives a similar flavour and texture.
Feel free to experiment with the cheese mixture - some people use feta to add a tangier flavour for example.
Ingredients:
(Makes approximately 50 sambousek)
For the dough:
- 750g self-raising flour
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 1/2 cups luke-warm water
- 1/4 cup sunflower oil
- 90ml clarified butter
For the meat filling:
- 250g lamb mince (could mix with beef, we did about 3/4 lamb 1/4 beef)
- 1/2 large onion (very finely diced)
- 1 tsp baharat (7 spice blend)
- 50g pinenuts
- 25g slivered or flaked almonds
- 1/4 tsp white pepper
- 1/4 tsp black pepper
- 1/2 tsp salt (to taste)
- Olive oil
For the cheese filling:
- 100g gruyere cheese
- 100g cheese curd
- 125g mozzarella
- 1tsp mint
- 1/2 tsp salt (to taste)
- 25g parsley, finely chopped
- 1 egg
- Black sesame/nigella seeds to top (optional)
You will also need:
- Oil for frying (if frying)
1. Make the dough. Add the flour, sugar and salt to a bowl and slowly incorporate the water whilst mixing until it becomes sticky and all the flour is incorporated.
2. Once it's sticking to your fingers, add the oil and clarified butter and knead for 10-15 minutes until really smooth and fully incorporated. It should feel smooth and bouncy. Form into a ball, place in a bowl and cover with a damp towel. Leave to prove somewhere warm for 1 - 1.5 hours.
3. Add the baharat, salt and white pepper to the mince and mix thoroughly. At this stage, you can fry a little to test the seasoning and adjust to your taste.
4. Toast the pine nuts and almonds in olive oil until browned- keep stirring throughout the cooking process as they can burn easily! Set them aside.
5. Sauté the onions in olive oil for a few minutes on a high heat until slightly softened and have taken on a bit of colour. Set aside.
5. Add your meat to the pan and until browned, add the onions and the nuts and stir. That's your meat mix done.
6. In a bowl, combine all of the cheeses, the parsley, the salt and the dried mint. Taste and adjust the seasoning to your liking. Then whisk one egg, add to the mix and stir.
7. Check the dough, it should be slightly larger and soft to touch. If you press it with your finger, it should gently bounce back.
8. Heat oil in a large frying pan to roughly 180°C and/or pre-heat your oven to 220°C fan (Gas mark 9).
9. Dust a clean surface with flour and tear a section (about a quarter) of the dough and cover the rest with the damp cloth so it doesn't dry out.
10. Roll your dough out until about 3mm thick. Use a cookie cutter or a glass to cut out circles, an 8cm diameter is about right.
11. Flatten out the outer edges of your circle so that the ends are thinner than the middle (this will help in the folding process).
Fill each one with about 1 and 1/2 tsp of the mix (you decide how full you want to make them!).
12. Fold them into crescent shapes and pleat the edges (like you would a cornish pasty - just a mini one!).
13. Repeat!
14. If baking - you can place some nigella seeds/poppy seeds/sesame seeds on top of the cheese ones if you fancy it! Then place the sambousek on slightly oiled baking paper on a baking tray and place in the oven for 15-18 minutes until golden. Drizzle with a little olive oil when they come out of the oven.
15. If frying - fry for about 1 minute in the hot oil and place on kitchen paper to drain.
And that's it! We've served alongside some 'labneh' (strained full-fat 'Greek-style' yoghurt topped with dried mint, salt and olive oil) and hummus (topped with red-bell pepper, cumin and olive oil). Perfection!
Leftover dough?
If you have any dough leftover don't throw it away! Make a mix of za'atar and olive oil and make tiny pizzas by spreading over the za'atar and olive oil mix. We've also spread some with red pepper paste and olive oil. They need about 10 minutes in the oven and they're delicious!
We'd love to see your creations. If you try these, make you tag @TheFoodInstatution
R & J x
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