Handmade Beef Sambousik

COOK IT AT HOME

Handmade Beef Sambousik

Sambousik are small filled pastries with a crisp shell and a savory cooked center. Making a simple dough at home lets you roll it thin enough to fry evenly while keeping it strong enough to hold the filling. This version uses beef, onion, warm spices, and a little pomegranate molasses. Let the filling cool before shaping; hot filling softens the dough and makes the seams harder to seal.

Makes

16 pastries; 8 appetizer servings

Prep

50 minutes

Cook

25 minutes

Additional time

Rest dough 30 minutes; cool filling 20 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 2 cups/250 g all-purpose flour, plus 2 tablespoons for rolling
• 1/2 teaspoon fine salt for dough
• 3 tablespoons olive oil, divided
• 2/3 cup/160 ml warm water
• 3/4 pound/340 g ground beef
• 1 small onion, finely diced
• 1/2 teaspoon fine salt for filling
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1 tablespoon pomegranate molasses
• 2 tablespoons pine nuts
• 3 cups neutral frying oil, or enough for 2 inches in a suitable pot

Step-by-step method

1. Mix flour and dough salt, then rub in 2 tablespoons olive oil. Add warm water gradually and knead for 6–8 minutes into a smooth soft dough. Cover and rest for 30 minutes.
2. Heat remaining olive oil in a skillet. Cook onion for 4 minutes, then add beef and break into fine crumbs. Cook until the beef reaches 160°F. Stir in filling salt, allspice, cinnamon, pepper, molasses, and pine nuts. Cook for 2 minutes more, then cool on a shallow plate for 20 minutes.
3. Divide dough into 16 pieces. On a lightly floured surface roll each into a circle about 4 inches wide and 1/8 inch thick. Add about 1 1/2 tablespoons cooled filling to one half, leaving a border.
4. Fold over to form a half-moon. Press out trapped air and pinch the edge closed, then crimp with a fork. Keep unused dough covered while shaping the rest.
5. Heat frying oil to 350°F/175°C in a heavy pot no more than half full. Fry in small batches for 3–4 minutes, turning, until golden and hot inside. Drain on a rack and let cool briefly before eating.

Helpful tips & substitutions

• The filling must be dry enough to mound on a spoon. If liquid remains in the pan, cook it away before cooling.
• Do not flour the sealing edge heavily; excess flour prevents the dough from bonding. A barely damp fingertip can help seal a dry edge.

Storage & make-ahead

Refrigerate cooked pastries at 40°F or below within 2 hours and use within 3 days. Reheat to 165°F in an oven. Freeze uncooked shaped pastries promptly and thaw refrigerated before frying.

How to serve it

Serve with cucumber yogurt, lemon wedges, and a fresh salad. The pastries are small enough to accompany several other appetizers.