Sambousek
Golden half-moon pastries, sealed with a decorative rope-like crimp, filled with either spiced lamb or stretchy cheese — fried to a shattering crisp that makes them disappear from any platter instantly.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 grams plain flour
- 80 grams, melted ghee
- 120 ml warm water
- ½ teaspoon salt (dough)
- 300 grams ground lamb
- 1 medium, finely diced yellow onion
- 40 grams pine nuts
- 1 teaspoon seven-spice (baharat)
- ¾ teaspoon salt (filling)
- 1 liter, for frying sunflower oil
Instructions
- Make the pastry: rub melted ghee into flour and salt until the mixture resembles breadcrumbs. Add warm water gradually and knead to a smooth, firm, non-sticky dough. Cover and rest 30 minutes.
- Make the filling: toast pine nuts in a dry pan until golden; set aside. Sauté onion in 1 tablespoon oil over medium heat until soft and golden, 8 minutes. Add mince, baharat, and salt. Cook, breaking up the meat, until cooked through and any liquid has evaporated. Stir in pine nuts. Cool completely.
- Roll dough to about 3mm thickness. Cut circles using an 8–10 cm cutter or the rim of a glass.
- Place a teaspoon of filling on one half of each circle, leaving a clear border. Fold the other half over, pressing edges firmly together.
- Create the decorative rope edge (tagliya): starting at one corner, fold and press a small pleat of pastry over itself at an angle. Repeat along the entire seam, overlapping each pleat. This seals the pastry and creates the distinctive look.
- Heat oil to 170°C. Fry sambousek in batches for 3–4 minutes, turning once, until uniformly golden.
- Drain on paper towels and serve hot.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Sambousek?
Golden half-moon pastries, sealed with a decorative rope-like crimp, filled with either spiced lamb or stretchy cheese — fried to a shattering crisp that makes them disappear from any platter instantly.
Where is Sambousek from?
Sambousek comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Sambousek vegetarian?
No — as written, Sambousek includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven-spice (baharat) in Sambousek?
The seven-spice (baharat) called for here is part of the traditional recipe and gives Sambousek its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Sambousek?
In a Lebanese appetizers spread, Sambousek is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Sambousek ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.