Beef Sambousek

Crispy Beef Sambousek are a favorite throughout the Middle East! Learn how to make this delicious and authentic recipe at home.

Growing up, beef sambousek is something that I would have very frequently. During dinner, parties, and even at school events, there would always be some sambousek available for everyone. 

This recipe shows you how to make crispy, traditional sambousek (with beef), including how to fold these meat dumplings so that they don’t spill open while cooking.

this recipe

What is Beef Sambousek

Beef Sambousek are a type of stuffed pie that are popular throughout the Middle East. They are traditionally prepared with a crescent shape, though not everyone does this. Not all sambousek are filled with beef: ground lamb, cheese, and potato stuffed sambousek are also very common. Sambousek with a meat filling is usually referred to as sambousek lahme (which translates to, meat sambousek).

Sambousek vs samosa

While the name and basic idea is similar to samosas that we see in South Asia, the pastry used is different, and as a result, sambousek has a very different outer shell to samosas (the sambousek is typically thicker and not quite as crispy).

Some sambousek variations (usually quicker hacks using store-bought pastry dough) are indistinguishable from samosas.

I would say that the traditional sambousek is closer to a small empanada than a traditional samosa.

Ingredients

For the dough

• All purpose flour 
• Water 
• Cornstarch 
• Salt 
• Vegetable oil (or any neutral oil) 

For the beef filling

• Ground beef 
• Olive oil
• Onion, finely diced
• Salt
• Pine nuts, toasted
• Seven spice
• Pomegranate molasses

For frying 

• Vegetable oil

How to make Beef Sambousek

Preparing the dough

Begin by combining all the ingredients in a stand-mixer bowl. Then using the hook attachment, knead the dough until it becomes smooth and elastic, about four to five minutes. Cover the dough with a plastic wrap, and let it rest, about 30 minutes. 

Preparing the beef filling

Start being heating the olive oil in a skillet over medium heat. Add the ground beef, use a spoon or spatula to break it apart, and cook (stirring occasionally) until browned, about eight minutes.

Next, add the finely chopped onion, season with a touch of salt, and sauté until the onions become soft and translucent, about five minutes. Stir in the seven spice, and toasted pine nuts; cook for two more minutes, stirring occasionally. Remove the filling from heat, and set it to the side to cool. Once cooled, stir in the pomegranate molasses and your sambousek’s meat filling is ready to go.

Assembly

On a clean, lightly-floured surface, roll out your sambousek dough to form a thin sheet, about ⅛-inch thick. Using a round cookie cutter (mine is about 3-inches in diameter) to cut circles out in the dough. 

Add a spoonful of the prepared filling into the centre of each dough circle. Fold the dough over the filling to form a half-moon shape, press the edges together to seal, and crimp the edges using your fingers or a fork to make sure the sambousek stays sealed.

Frying the beef sambousek

In a deep frying pan, heat the oil. Carefully add the sambousek to the hot oil, making sure to avoid overcrowding the pan. Each sambousek will need about two or three minutes per side to become golden brown. Use a slotted spoon to transfer the fried sambousek to a paper towel-lined plate, and allow any excess oil to drain (or pat it away). Enjoy!

Tips

Get the right consistency. Your dough should feel smooth and soft. If you find it very dry, try adding a touch of water. If it’s too sticky, you need a bit more flour.

Lean ground beef. Make sure to use a lean ground beef when making this recipe. Too much fat will create a bit of a soggy filling, and the flavors won’t be quite right.

Let the meat mixture cool. Don’t forget to let the beef filling cool before adding the pomegranate molasses. 

Seal it tight. Pinch the edges of your dough tight together so that it stays sealed. You can even lightly brush the edges with water to create stickier seal.

Variation ideas

Different fillings

Experiment with different fillings like lamb or cheese or even some finely chopped garlic. Alternatively, add fresh herbs like parsley, ground coriander, or even mint.

Store-bought dough

Something you see more often than handmade dough, is storebought doughs being used for sambousek. This definitely makes the process quicker and easier – premade puff pastry, spring roll sheets, and phyllo pastry sheets tend to be the most popular options to use. They’re not quite as thick as traditional sambousek dough, but they’re very crispy and easy to work with.

Baking is an option

If you want to avoid frying your sambousek, you can bake them! You can even air-fry them!

Serving

Sambousek are usually served as appetizers or as part of a warm mezze. They can also be served as a side dish. While sambousek can be eaten by themselves, I recommend include a delicious Middle Eastern dip like toum.

Storage

Any leftover sambousek can be stored in an airtight container in the refrigerator for up to two days. If you want to store it longer, this recipe can be frozen for any time you’re in the mood for a delicious snack.

Freeze the sambousek by laying them flat on a baking pan in the freezer until frozen. Once frozen, you can transfer them to a freezer bag or airtight container and store for up to three months. Fry directly from frozen, adjusting the cooking time as needed.