Sambousek
Sambousek, from above
Non vegLevant

Sambousek

The samosa's Levantine cousin, all spiced lamb and crimped edges.

80 minTime
13 gProtein each
mildSpice
Samosa's travelling cousin2 chapters · 1 min read

Make it your way

Grandma's wayFried half moons with lamb and nuts.
The original
374kcalsame
13 gproteinsame
2 gfibresame
80minutessame

The original sambousek.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)2 cups
Cooking oil (vegetable oil)3 tbsp in dough + frying
Saltto taste
Waterabout 1/2 cup
Minced mutton (goat mince, ground goat)250 g lamb mince
Onion1 large, finely chopped
Almonds2 tbsp, or pine nuts
Baharat1½ tsp
Sumac1 tsp

Method

4 steps
  1. 1Rub 3 tbsp oil into the flour and salt, then add water to make a firm, smooth dough. Rest 30 minutes.
  2. 2Fry onion until soft, add lamb and baharat and cook until browned and dry. Stir in nuts and sumac. Cool.
  3. 3Roll thin, cut 8 cm circles, fill, fold into half moons and crimp with a fork or pleat.
  4. 4Fry in medium hot oil until golden and blistered. Drain.
Serve it like this

Stack on a platter lined with paper, lemon wedges alongside. Serve hot with a bowl of yoghurt or toum.

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Make it a meal

What goes with Sambousek: a bread or rice, a side, something to drink and something sweet.

With a main Shorbat adas45 min
On the side Fattoush25 min
On the side Toum20 min
To drink Karak chai15 min
To drink Jallab5 min
Something sweet Ma'amoul120 min
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