Sambousek Recipe: A Guide to Delicious Homemade Pastries

What is Sambousek?

If you’re looking for a savory, spiced pastry to add to your repertoire, look no further than sambousek. This Middle Eastern delight is often served as an appetizer or side dish and can be filled with meat or vegetarian options.

Thought to have originated in Persia, sambousek actually predates the similar samosa. But both pastries have traveled around the world and become favorites in many cultures.

In this article, we’ll explore the traditional methods for making sambousek, including how to make the dough, what fillings to consider, and the best cooking techniques. You’ll also find troubleshooting tips, variations, and storage instructions so you can perfect your sambousek in your own kitchen.

Dough preparation: from scratch to success

Sambousek dough is easy to make, and you probably have all the ingredients you need in your pantry already.

Ingredients for the dough

The ingredients are simple: flour, salt, oil, and water. To be exact, a typical recipe calls for:

• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• ¼ cup vegetable oil
• ½ cup water

Step-by-step instructions

1. Mix the dough. Combine the flour and salt, then add the oil. Add the water gradually until a dough forms.
2. Knead the dough. Knead for several minutes until the dough is smooth and elastic.
3. Rest the dough. Let the dough rest for 30 to 60 minutes before you start rolling it out. This resting period will allow the gluten to relax, so you’ll have a more pliable dough to work with.

Rolling the dough can be a little tricky. Sometimes the dough will pull back on you as you roll it out. If that happens, just let the dough rest for another 10 or 15 minutes. This will give the gluten a chance to relax even more.

Filling options: Meat and vegetarian delights

Sambousek can be filled with just about anything, but here are some of the most popular and delicious options:

Beef filling (classic choice)

This is a traditional choice for sambousek. The ingredients you’ll need are:

• Ground beef
• Onion
• Garlic
• Spices (the most common spices are baharat and pomegranate molasses)

To prepare the filling, you’ll want to sauté the onions and garlic, then add the ground beef and spices. Cook it all together until the beef is browned. This usually takes about 15 minutes.

Vegetarian filling (versatile and flavorful)

If you prefer a vegetarian version, here are a couple of excellent choices:

Potato and pea filling

For this you’ll need potatoes, peas, onions, and some spices. Start by dicing the potatoes, then sauté them with the onions. Add the peas and spices near the end.

Spinach and cheese filling

For this filling, you’ll need spinach, feta cheese, and some herbs. Combine cooked spinach with crumbled feta and fresh herbs like dill or parsley.

Seasoning and flavor enhancement

No matter which filling you choose, you can always add some extra flavor with spices. Common spices for sambousek include baharat, cumin, coriander, and turmeric. For a tangy and sweet flavor, try adding a bit of pomegranate molasses.

Shaping and sealing: Techniques for perfect sambousek

Once you’ve made the dough and prepared your filling, it’s time to form and seal the sambousek. Here are a few time-tested tips for getting it right.

Rolling the dough

1. Portion the dough. Pull off small pieces of dough and roll them into balls that are roughly the same size.
2. Roll each ball into a thin circle. Roll from the center outward to get a uniform thickness. You’ll want to keep the dough as thin as possible without tearing it. Add as little flour as possible during the rolling process.

Stuffing the sambousek

1. Portion the filling. Place a spoonful of filling in the center of each dough circle.
2. Don’t overfill. It can be tempting to stuff the sambousek with a lot of filling, but be cautious. Overfilled sambousek are prone to bursting while they’re cooking.

Sealing methods

Whether you’re going to bake, fry, or air-fry your sambousek, it’s important to get a solid seal.

1. Crimp the edges. Press the edges together and crimp them with a fork to ensure they’re well sealed.
2. Use a flour paste. Seal the edges with a paste of flour and water. Simply mix a tablespoon of flour with a little water until it forms a smooth paste.

If you’re making several different kinds of sambousek, you may want to use a different crimping method for each filling so you can tell them apart at a glance.

Cooking methods: frying, baking, and air frying

There are several ways to cook sambousek, each with its own advantages. Traditionally, these savory pastries are deep-fried, but they can also be baked or air-fried.

Deep frying (traditional method)

Deep frying results in the most authentic and crispy sambousek experience. Here’s how to do it right:

1. Heat the oil: Make sure your frying oil is hot enough before you start. The oil needs to be at least 2 inches deep in the pot.
2. Fry until golden: Fry the sambousek until they’re golden brown and crispy, typically for around 2-5 minutes.
3. Don’t overcrowd: Cook the pastries in batches to avoid lowering the oil temperature too much, which can lead to greasy sambousek.
4. Drain the excess oil: Put the fried sambousek on paper towels to drain.

Baking (a healthier alternative)

If you’re looking for a healthier option, baking is a great alternative to deep frying. You’ll still get delicious results, but with less oil.

1. Preheat the oven: Bake at 400°F (200°C) until golden brown, which should take about 10-13 minutes.
2. Brush with oil: Before baking, brush each pastry with a little oil. This helps them crisp up nicely in the oven.

Air frying (quick and convenient)

Air frying is a quick and convenient way to cook sambousek, offering a good balance between the crispy texture of deep frying and the health benefits of baking.

1. Air fry until golden: Air fry for 8-10 minutes, or until the sambousek are golden brown.
2. Brush with oil: As with baking, brushing each pastry with a little oil before air frying will help them achieve that desirable crispy texture.

Troubleshooting and tips for success

Making sambousek from scratch can sometimes be tricky. Here are some common issues and how to solve them:

Sambousek opening during frying

• Possible causes: Your dough might be too thin or too dry. You may not have sealed the edges tightly enough. Or your oil may not be hot enough.
• Solutions: Make sure the dough is thick enough, and seal the edges very carefully. Keep the oil at the right temperature.

Achieving a crispy texture

• Make sure the oil is hot enough.
• Don’t put too many sambousek in the pan at once.
• Drain off the extra oil after frying.

Preventing soggy sambousek

• Drain the sambousek well after frying.
• Don’t overcrowd the pan.

How to store and reheat sambousek

Here’s how to keep your sambousek fresh and delicious:

• Fried Sambousek: Store your cooked sambousek in an airtight container in the refrigerator.
• Reheating Fried Sambousek: For the best results, reheat them in an oven or air fryer. An oven set to 120°C should only take 6-8 minutes.
• Freezing Unfried Sambousek: If you want to save some for later, freeze them before frying. Lay them in a single layer on a tray until solid, then transfer them to a freezer bag. They’ll stay good for up to a month.
• Frying from Frozen: No need to thaw! Fry them directly from frozen for the best texture.

Frequently Asked Questions

The Bottom Line

Sambousek is a versatile and delicious pastry that you can enjoy in so many different ways.

Don’t be afraid to try different fillings and cooking methods until you find your favorite version.

With just a little practice, you’ll be able to make perfect sambousek every time.