Sambousek lahme are another type of Lebanese meat pie (we have a few if you havent guessed by now) and make perfect picnic food, as they can be eaten either hot or warm.
This type are usually closed into a crescent shape and the filling is pre-cooked unlike with Lahm bi ajeen or Sfeeha which have raw fillings before they bake as they are open meat pies.
You also have rekakat lahme which are made from filo (phyllo) pastry and rolled up into cigar shapes.
Sambousek is a middle eastern appetizer consisting of crunchy fried pastry that’s stuffed with either a spiced ground meat mixture or a vegetarian peas and potato filling. It’s traditionally served as an appetizer at dinner gatherings, along with fatayer, cheese rolls, and manakish.
How to shape sambousek
The easiest way to shape sambousek is to put filling on half of the dough leaving a small margin and use a fork to crimp the edges firmly enough to press them together.
The other way as shown in the video is to use one finger to fold over the corner and carry on crimping until you have a nice pattern.
Try both and see which way you are better at. Sometimes its good to crimp using different methods to indicate different fillings.
You can use either lamb or beef mince or even both as I like to do.
Lamb has more flavour but can be a bit fatty and beef alone can sometimes be a little one dimensional. When I combine them in a 50:50 ratio I find they make the perfect mix.
This filling also uses fresh tomatoes that I have chopped and drained from extra juices using a fine sieve.
Its a hard balance to call as you want tomato flavour but not soggy pastry.
When I add the tomato to the meat and onion filling I only cook them together for about five minutes and no longer just so they are cooked but not mushy.
For meat pies I usually use the dough that has a little milk in it which makes for a richer dough.
You could use the standard manakish dough which works just as well, so dont worry if you have no milk in the fridge you can still make delicious sambousek.
If you are using a stand mixer, knead the dough for about 7 minutes so when you poke it, it springs back a little.
I use the dough blade on my food processor for one minute which makes for super speedy dough and it proves wonderfully.
If you notice the dough is a little crumbly when it first comes together add tiny amounts of water until it forms a nice smooth ball.
Sambousek are so worth the effort and if you get these little tips down then you will make the best ones in the land.
I add lots of onions to my meat filling (around 4 onions for half a kilo of meat).
If you have time heat them on high heat for the first five minutes then reduce the heat to the lowest and let them caramelise slowly. This will add a sweetness to the savoury meat which equals yumminess.
Now you can add lots of spices to your sambousek if thats what you need but the trick is to spice them just enough so they dont get overwhelmed.
I add seven spice as well as black and white pepper and a little turmeric will give it a nice warmth.
When you are ready to fold and crimp the sambousek, I always put a little something (oven glove or coaster) underneath the pan with the meat filling on one side.
This will make it slope gently and drain the extra juice to one side. This way you can scoop up the filling without these juices and make perfect sambousek.
Mastering Homemade Lamb Sambousek: Perfectly Authentic | Step-by-Step Recipe
FAQ
What is a sambousek?
How do you cook frozen sambousek?
How to make sambousek?
Sambousek are bite-sized fried Lebanese meat pies served as an appetizer. Follow the recipe to make the pastry and the beef filling from scratch. Heat olive oil in a thick-bottomed skillet and fry the pine nuts until golden brown. Remove using a slotted spoon and keep them aside.
What is beef sambousek?
A favorite side dish or appetizer in the Levant, beef sambousek or samboosa is a spiced meat-filled pastry that’s fried for maximum flavor and the best texture. While this recipe needs a little time to make, more for the pastry, it’s well worth it! Make the dough. In a large bowl, combine the flour, salt, oil and water.
Can you make sambousek with ground beef?
Sambousek is usually made with ground beef, but you can make this pastry dough with any combination of ground meat. You can also add cubed potatoes and/or onions. to the filling. This Sambousek recipe is easy to follow and very flexible. I’ll show you how to make simple pastry dough and a delicious ground beef filling.
Is sambousek a Lebanese food?
Sambousek is a Lebanese delicacy enjoyed most often as an appetizer or “mezze.” There are many different varieties of these crispy pies including a savory cheese one, and this beef one which can also be made with ground lamb. Sambousek is very similar to fatayer, except the dough is a little different as it is not baked, but rather fried.