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Sambousek Meat pies from Lebanon
Sambousek, also known as sambousak, is a beloved Lebanese meat pie, cherished for its rich flavours and delightful texture. This dish is an integral part of Lebanon’s culinary landscape, often served as an appetizer or a part of a mezze platter. The origins of sambousek are deeply rooted in Middle Eastern cuisine, and variations of this dish can be found throughout the region, from Syria to Egypt, with each culture adding its unique twist.
Filled with Ground Lamb or Beef
The traditional Lebanese sambousek is a half-moon-shaped pastry filled with a savoury meat mixture, typically made with ground lamb or beef. The filling is seasoned with a blend of spices that are central to Lebanese cooking, such as cinnamon, allspice, and nutmeg. Often, onions, pine nuts, and sometimes a hint of pomegranate molasses are added to the meat, giving the filling a slightly sweet and tangy flavour that complements the savoury notes perfectly.
Make the Sambousek
The dough used for sambousek is soft and slightly chewy, providing a delicate contrast to the robust filling. It is usually made from a simple mixture of flour, water, salt, and yeast, which is kneaded until smooth and then left to rise. Once the dough has risen, it is rolled out, cut into circles, filled with the meat mixture, and then folded into a crescent shape. The
edges are pinched to seal in the filling, ensuring that none of the delicious juices escape during cooking.
Baked or Fried Depending on Preference
Sambousek can be either baked or fried, depending on personal preference. Baked sambousek has a light, golden-brown crust that is slightly crisp, while the fried version offers a more indulgent experience with its crispy, flaky exterior. Both versions are equally popular and delicious, often served with a side of yoghurt or a fresh salad to balance the richness of the meat.
In Lebanon, sambousek is more than just a dish; it is a symbol of hospitality and tradition. Whether enjoyed as a snack or part of a larger meal, sambousek brings people together, offering a taste of Lebanon’s rich culinary heritage with every bite.
Sambousek Meat Pies Recipe
Ingredients:
For the Dough:
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 tablespoon instant yeast
1/4 cup vegetable oil or melted butter
1 cup warm water (adjust as needed)
For the Filling:
1 lb (450g) ground lamb or beef
1 medium onion, finely chopped
1/4 cup pine nuts (optional)
1 tablespoon vegetable oil
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1 tablespoon pomegranate molasses (optional)
Fresh parsley, chopped (optional)
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the flour, salt, sugar, and instant yeast.
Add the vegetable oil or melted butter to the dry ingredients and mix well.
Gradually add the warm water while mixing until a soft dough forms. The dough should be smooth and slightly sticky.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes elastic and smooth.
Place the dough in a lightly greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Prepare the Filling:
In a large skillet, heat the vegetable oil over medium heat.
Add the chopped onions and sauté until they become soft and translucent.
Add the ground meat to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the pine nuts, allspice, cinnamon, nutmeg, salt, and pepper. Cook for another 5 minutes, allowing the flavours to meld.
If using, add the pomegranate molasses and chopped parsley, and mix well.
Remove from heat and let the filling cool slightly.
Assemble the Sambousek:
Preheat the oven to 350°F (175°C) if baking or heat oil in a deep fryer or a large pot if frying.
Punch down the risen dough and divide it into small balls (about the size of a golf ball).
Roll each ball into a thin circle on a lightly floured surface.
Place a tablespoon of the meat filling in the centre of each circle.
Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal.
If baking, place the sambousek on a baking sheet lined with parchment paper. If frying, gently drop them into the hot oil.
Cook the Sambousek:
For baking, brush the sambousek with a little oil or beaten egg for a golden finish, and bake for 20-25 minutes or until golden brown.
For frying, cook until they are golden and crispy, about 3-4 minutes, turning as needed. Drain on paper towels to remove excess oil.
