Sambousek Meat Pies

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Sambousek are crisp, golden Lebanese hand pies with a savory filling of spiced ground meat and toasted pine nuts. Folding the dough into neat triangles and frying until crackling makes them a beloved mezze staple. Serve warm with labneh or a squeeze of fresh lemon.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 1 gSugar
• 18 gProtein
• 520 mgSodium
• 280 mgPotassium
• 35 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1/2 tsp fine salt
• 1/4 cup (60 ml) olive oil
• 1/2 cup (120 ml) warm water
• 1 tsp white vinegar

For the meat filling

• 1 lb (450 g) ground lamb or beef
• 1 medium yellow onion, finely diced
• 1/4 cup (35 g) pine nuts
• 2 tbsp olive oil
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground sumac
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped
• 3/4 tsp salt

For frying

• 3 cups (720 ml) vegetable or sunflower oil for frying

Directions

1. Make the dough: whisk flour and salt in a bowl, then stir in olive oil and vinegar. Gradually add warm water and knead for 6-8 minutes until smooth and elastic. Cover and rest 20 minutes.
2. Toast the pine nuts in 2 tbsp olive oil over medium heat until golden, about 1 minute. Add the diced onion and cook 4-5 minutes until soft and translucent.
3. Add the ground meat to the skillet and break it apart with a spoon. Season with allspice, cinnamon, sumac, black pepper, and salt. Cook 8-10 minutes until the meat is browned and liquid has evaporated. Stir in parsley, then transfer to a plate to cool completely.
4. Divide rested dough into 16 equal balls. On a lightly floured surface, roll each ball into a 4-inch (10 cm) round about 1/8 inch thick. Keep unused rounds covered with a damp towel.
5. Place about 1 1/2 tbsp filling in the center of each round. Brush the edge with water, fold into a half-moon, and pinch firmly to seal. For triangles, fold one corner over the filling to form a cone shape and press the seam with a fork.
6. Heat oil in a deep skillet to 350°F (175°C). Fry sambousek in small batches for 2-3 minutes per side until deeply golden and crisp. Drain on a paper-towel-lined plate and serve immediately.
7. Serve warm with labneh, plain yogurt, or fresh lemon wedges for squeezing over the top.

Cook’s Notes

• Do not overfill the dough or the seams will burst during frying; 1 1/2 tablespoons of filling is the safe maximum for a 4-inch round.
• Press the fork tines firmly along the seam twice to create a strong seal and a decorative edge.
• For a lighter version, brush the pies with olive oil and bake at 375°F (190°C) for 18-20 minutes until golden.
• Cool the filling completely before assembling, since warm filling softens the dough and makes sealing difficult.
• Sambousek can be assembled ahead, frozen on a tray, then fried straight from the freezer; add 1 extra minute to the cook time.

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