Sambousek (Lebanese Meat Pies)

🧂 Ingredients

• 300 g All-purpose flour(Plus extra for dusting)
• 150 ml Warm water(Approximately, may need slightly more or less)
• 2 tbsp Olive oil(For the dough)
• 1/2 tsp Salt
• 300 g Ground lamb
• 1 medium Onion(Finely chopped)
• 50 g Pine nuts
• 1 tsp Seven spice blend(A Middle Eastern spice mix, often containing cinnamon, cumin, coriander, cloves, nutmeg, allspice, and black pepper. Adjust to taste.)
• 1/4 tsp Black pepper(Freshly ground, or to taste)
• for frying Vegetable oil(Enough for deep frying, about 3-4 inches in the pot)

👨‍🍳 Instructions

1. 1

   Prepare the dough: In a large bowl, whisk together the flour and salt. Make a well in the center and add the olive oil and about half of the warm water. Gradually mix in the flour from the sides, adding more water as needed, until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest at room temperature for at least 30 minutes.

   ⏱️ 10 minutes prep + 30 minutes rest
2. 2

   Prepare the filling: While the dough rests, toast the pine nuts in a dry skillet over medium-low heat until fragrant and lightly golden, about 2-3 minutes. Watch carefully as they can burn quickly. Remove from skillet and set aside. In the same skillet (no need to wash), add the ground lamb and cook over medium heat, breaking it up with a spoon, until browned and no pink remains. Drain off any excess fat. Add the finely chopped onion and cook for another 5-7 minutes, until the onion is softened and translucent. Stir in the toasted pine nuts, seven spice blend, and black pepper. Cook for 1 minute more to meld the flavors. Remove from heat and let the filling cool completely.

   ⏱️ 15 minutes
3. 3

   Assemble the sambousek: Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion of the dough thinly, about 1/8-inch thick. Use a round cutter (about 3-4 inches in diameter) to cut out circles. Re-roll scraps as needed. Place about 1 tablespoon of the cooled lamb filling onto one half of each dough circle, leaving a small border. Moisten the edges of the dough with a little water. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or fold the edges over to create a decorative seal. Repeat with the remaining dough and filling.

   ⏱️ 30 minutes
4. 4

   Fry the sambousek: Heat about 3-4 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 180°C (350°F). Carefully lower 3-4 sambousek into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, until deep golden brown and crisp. Use a slotted spoon to remove the fried sambousek and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining sambousek.

   ⏱️ 15-20 minutes

💡 Pro Tips

• ✓Ensure the filling is completely cool before assembling to prevent the dough from becoming soggy.
• ✓Seal the edges of the sambousek very well to prevent the filling from leaking out during frying.
• ✓Fry in batches to maintain the oil temperature and ensure even browning.
• ✓Serve hot, ideally with a side of plain yogurt or a tahini-lemon sauce.

🔄 Variations

• Cheese filling: Substitute the lamb filling with a mixture of crumbled feta cheese, mozzarella, and fresh parsley.
• Baked sambousek: For a lighter version, brush the assembled sambousek with olive oil and bake at 200°C (400°F) for 15-20 minutes, or until golden brown.

🥗 Nutrition

Per serving