I never imagined myself making sambousek—they always seemed like such a chore, especially after watching our parents make them in large batches and stock the freezer. But once I attempted a small batch, about one kilo, it was a breeze! It wasn’t the process that was intimidating but the sheer quantity they used to make. These delicious lamb sambousek are a staple in most Lebanese homes, often kept frozen, ready to serve as part of a mezza spread or as a go-to snack for gatherings and entertaining.
If you enjoy dishes like my Spicy Lamb Pastries, a quick version of my mum’s Laham-B-Ajeen, or crave some tasty lamb spring rolls, you’ll love these sambousek. And don’t forget, sambousek’s trusty companion is often fried kibbeh—spiced lean meat and bulgur wheat—making any dinner party complete. This sambousek recipe brings that same authentic flavour, but with a straightforward process you’ll find easy to master.
Note: The pictures for this recipe were taken when I made double the quantity. You’ll notice more lamb and dough in the photos, so don’t feel like you’re doing anything wrong!
Step 1. Prepare the Dough
In the bowl of a stand mixer fitted with the dough hook, combine the flour, cornflour, and salt. Start the mixer on low speed and slowly drizzle in the olive oil, allowing it to mix until the flour resembles coarse crumbs. Gradually add the warm water while the machine continues mixing. Mix until the dough comes together into a smooth, non-sticky ball. You may need to adjust the water quantity slightly to achieve the right consistency.
Once the dough forms, increase the speed to medium and knead in the mixer for 5-7 minutes until it’s smooth and elastic. Divide the dough into 2 or 3 equal portions, cover them with a damp towel or plastic wrap, and let them rest for at least 1-2 hours before use.
Step 2. Prepare the Filling
Heat some olive oil in a pan over medium heat. Add the diced onion and cook until softened. Stir in the lamb mince, breaking it up with a spoon, and cook until brown but still moist. Add the Bharat spice and sumac, stirring well to evenly coat the lamb. Remove from heat and allow to cool slightly.
Step 3. Assemble the Sambousek
After resting, roll out each dough portion on a floured surface, (use minimal flour). Aim for a thickness of about 4-5 mm. Use a cookie cutter or glass to cut out small round circles around 10cm in diameter. Once cut, flip each round over so the sticky side is facing up before placing the filling.
Re-roll scraps, rest and cut more circles.
Place approximately 1 tablespoon of the filling in the center of each dough round. Fold the dough over to cover the filling, creating a half-moon shape. Seal the edges by pressing down firmly with your fingers, and then use the back of a fork to gently press and decorate the edges.
Step 4. Cooking
If cooking straight away, place the sambousek on a baking tray lined with baking paper, making sure to leave space between each one to prevent sticking.
To Freeze: If you’re freezing the sambousek, line your tray with plastic wrap and ensure the pastries are spaced apart so they’re not touching. For stacking, use plastic wrap between the layers instead of baking paper, as this will make them easier to remove once frozen. Place the tray in the freezer until the sambousek are frozen solid. Once frozen, transfer them to a resealable bag for later use.
To Fry: Heat vegetable oil in a pan and fry the sambousek until they turn golden brown on both sides. Remove and drain on a paper towel before serving.
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