Arabic recipesStarters
Sambousek: crisp Levantine cheese and spiced meat pastries
Sambousek are golden half-moon or triangular turnovers served across Levantine mezze spreads and Ramadan iftar tables. Traditional fillings pair desalted akkawi cheese with nigella seeds and parsley, or minced meat sautéed with onions, seven-spice and tangy sumac.
Also known as:Arabic sambusekLevantine cheese turnoversRamadan sambousek
Servings6
Prep time35 min
Cook time15 min
Ingredients
Add ingredients to cart- 400 g plain flour, 50 g melted butter ghee, 1/2 tsp salt and about 180 ml lukewarm water for the dough (or ready-made sambousek pastry sheets)
- Cheese filling: 300 g soaked and squeezed akkawi cheese (grated), 1 tbsp nigella seeds (black seed) and 1/2 bunch finely chopped parsley
- Meat filling: 250 g minced lamb or beef, 1 finely diced onion, 1 tbsp ghee, 1 tsp seven-spice, 1/2 tsp sumac and salt
- Neutral oil for frying or extra melted ghee for oven baking
Preparation Steps
- 1Rub the melted ghee into the flour and salt with your fingertips, gradually knead in the lukewarm water to form a smooth, firm dough, cover and rest for 30 minutes.
- 2For the cheese filling, wring the grated akkawi thoroughly in a clean tea towel to remove excess moisture, then toss with nigella seeds and parsley.
- 3For the meat filling, soften the onion in ghee, brown the minced meat with seven-spice, sumac and salt until completely dry, and cool to room temperature.
- 4Roll the dough thinly, stamp out circles, spoon filling into the centre, fold into half-moons and crimp the edges tightly with a fork.
- 5Fry in oil at 175 C for 3 to 4 minutes until puffed and golden, or brush with ghee and bake at 200 C for about 15 minutes.
