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fried beef sambousek on a plate

Beef Sambousek


  • Author: Mariam
  • Total Time: 1 hour 30 minutes
  • Yield: 30 to 40 pieces 1x

Description

Beef sambousek is an incredible freezer-friendly appetizer. Homemade dough is stuffed with minced meat, then fried until golden.


Ingredients

Units Scale

Homemade Dough Ajeen Recipe (or store-bought dough, see note 1)

  • 4 cups of all-purpose flour (about 480 grams)
  • 3/4 teaspoon active dry yeast
  • 3/4 cup lukewarm water
  • 1 large egg
  • 1/2 cup of milk (any type)
  • 1/2 cup vegetable oil
  • 1 tsp of salt
  • 1 tsp of sugar

Sambousek Filling

  • 1 lb (500 grams) minced beef or minced lamb
  • 1 large onion, chopped
  • 1 tablespoon vegetable oil
  • 1 teaspoon powdered cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon seven spices
  • dash of salt
  • 2 tablespoons pomegranate molasses (optional)
  • a handful of pine nuts (optional)
  • 1-2 cups vegetable oil (for frying)

Instructions

  1. Make the dough recipe. Or, use store-bought dough (see note 1). Measure out the flour and place it in a bowl. Add dry yeast, sugar, and salt. Combine all the dry ingredients together using a spoon. Create a well in the middle of the flour mixture. Crack the egg in the well. Add in the milk, oil, and a little bit of water (save the rest and use only if needed). Start folding in the flour sides and use your hands to combine everything. When the dough's texture is pretty soft, form it into a ball. Place the dough ball on a floured surface and knead for a few minutes. Roll the dough in any shape you want to and cover it with cling film (plastic wrap). Then wrap it up with a kitchen towel and leave it out to rest for one hour. 
  2. While the dough is rising, make the meat filling. Heat up the 1 tbsp of oil on a nonstick stovetop pan. Add the ground meat and cook until slightly brown, then add the onion and spices (cinnamon, allspice, and seven spices). Cook until done. If using the pomegranate and pine nuts add them at the end of the meat's cooking process. Set the sambousek filling aside. 
  3. Remove the dough from the wrapping, knead it for 5 minutes. Split the dough into small circles. Use a rolling pin to spread out each piece. Use a medium-sized cookie cutter (or cup edge) to make cuts in the dough and keep doing this until you have no dough left. 
  4. Place each flat dough piece in the palm of your hand. Fill it with around a teaspoon of meat (don't overfill it). Close up the circle to create a crescent shape. Tightly close it up on the corners and make twists on the sides. 
  5. Once all sambousek pastries have been folded, heat up the frying oil. Add the sambousek in batches so as not to overfill. Once the sambousek turns golden brown, remove them from the frying pan and place them on a plate lined with a paper towel. Once the excess oil is gone, transfer the pieces to a serving dish. Serve & enjoy! 

Notes

  1. If not making the dough from scratch, there are a couple of substitutions for store-bought dough. Pizza dough, whole-wheat biscuit dough, and dinner roll dough are all suitable options for this recipe. 
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Lebanese

Nutrition

  • Serving Size: 1 piece
  • Calories: 101 calories
  • Sugar: 0 g
  • Sodium: 60 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 0 g
  • Protein: 3 g
  • Cholesterol: 5 mg

Keywords: sambousek, beef sambousek, meat pastries, ground meat pastries, sambousek lahme

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