Faten's Sambousek (Idlib Fried Half-Moons)
Crisp half-moon (قمر) pastries with a yogurt-and-ghee dough leavened by baking powder, filled with the same lamb-and-onion mixture as Faten's shishbarak, and fried golden at 170–180 °C. Faten and her daughters make shishbarak and sambousek on the same afternoon from a single batch of filling — one goes into the yogurt pot, the other into the oil.
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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
- 3 cups all-purpose flour
- 1 pinch salt (for dough)
- 1 pinch cornstarch
- 1 pinch baking powder
- ¼ cup neutral oil (for dough)
- ¼ cup whole-milk plain yogurt
- 1 cup hot water
- 1 tbsp, melted ghee (for brushing)
- 1 kg (shared with shishbarak — halve for sambousek alone) finely ground lamb
- 5 medium yellow onions (very finely chopped)
- 1 pinch salt (for filling)
- 1 pinch black pepper
- 1 liter neutral oil for frying
Instructions
- Make the dough: whisk 3 cups of flour with pinches of salt, cornstarch, and baking powder in a large bowl. Add ¼ cup of oil and ¼ cup of yogurt, rubbing them into the flour with your fingertips until it looks like damp sand.
- Pour in 1 cup of hot water and knead until you have a smooth, soft, slightly elastic dough. Brush the surface with 1 tbsp of melted ghee, cover, and rest for at least 30 minutes.
- Make the filling (same as for shishbarak — if making both, this batch serves both): knead 1 kg of finely ground lamb with 5 very finely chopped onions, a pinch of salt, and a pinch of black pepper until fully combined. The filling is used raw — the cooking happens inside the dough.
- Divide the rested dough into small walnut-sized balls and roll each one into a thin disc about 9–10 cm across on a lightly floured surface.
- Place about 1 tbsp of filling on one half of each disc, leaving a clear border. Fold the dough over into a half-moon (قمر) and press the edges firmly to seal. Crimp the edge with your fingertips or a fork so the seal cannot open in the oil.
- Heat the frying oil to 170–180 °C (340–355 °F). Test with a small piece of dough — it should sizzle gently and rise within a few seconds, not brown instantly.
- Fry the sambousek in small batches of 4–5 so the oil temperature stays stable. Turn once, and fry for 3–5 minutes total until uniformly golden and crisp. Do not overcrowd — crowded oil drops in temperature and the pastry becomes greasy.
- Lift out with a slotted spoon and drain on paper towels. Serve hot while the shell is at its crispest.
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 Faten's Sambousek (Idlib Fried Half-Moons)?
Crisp half-moon (قمر) pastries with a yogurt-and-ghee dough leavened by baking powder, filled with the same lamb-and-onion mixture as Faten's shishbarak, and fried golden at 170–180 °C. Faten and her daughters make shishbarak and sambousek on the same afternoon from a single batch of filling — one goes into the yogurt pot, the other into the oil.
Where is Faten's Sambousek (Idlib Fried Half-Moons) from?
Faten's Sambousek (Idlib Fried Half-Moons) comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Faten's Sambousek (Idlib Fried Half-Moons) vegetarian?
No — as written, Faten's Sambousek (Idlib Fried Half-Moons) 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 all-purpose flour in Faten's Sambousek (Idlib Fried Half-Moons)?
The all-purpose flour called for here is part of the traditional recipe and gives Faten's Sambousek (Idlib Fried Half-Moons) 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 Faten's Sambousek (Idlib Fried Half-Moons)?
In a Syrian appetizers spread, Faten's Sambousek (Idlib Fried Half-Moons) 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 Faten's Sambousek (Idlib Fried Half-Moons) 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.