Sambousik is a fried pastry filled with cooked, ground beef and onions, and flavored with nutty spices. Crusty on the outside, juicy and soft on the inside, it’s another of our favorites.
Sambousik is a filling, tasty, side dish you can prepare ahead and freeze or save it in the fridge for a couple of days and fry it when you’re ready to serve. It’s well known all over Palestine and the middle east. In some recipes vegetables are added to the meat filling. The same dough can be used to make other pastries. Try these out for your next gathering! Sahtain!
- 2 cups flour
- 1/4 cup plain yogurt
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 Tblsp salt
- 1/2 Tblsp yeast
- a pinch of sugar
- 1 lb ground beef
- 1/2 cup minced onion
- 1 tsp salt
- 1 tsp all spice
- 1/4 tsp cinnamon
- 1 Tblsp vegetable oil
Mix yeast, sugar and 1/2 cup of warm water and let it sit until the yeast is dissolved.
In the meanwhile, in a large bowl, mix the flour, yogurt, vegetable oil, and salt.
Add the dissolved yeast and the other 1/2 cup of water to the flour mixture.
Mix and knead with your hands until the dough is smooth and elastic. If the dough is a little dry you can add some water until you feel it is smooth. If you have an electric mixer follow the same steps, and then mix for around 10 minutes.
Cover the dough in a bowl with plastic wrap and set it a side at room temperature until it rises (about an hour). It should almost double in size.
Saute the minced onions with 1 tbsp vegetable oil for a couple of minutes on medium/low heat, add the ground beef, salt and spices, mix it well, cover it and let cook for around 15 min or until the meat is fully cooked. Remove from the stove and set it a side.
To Prepare the Sambousik:
Cut the dough into small ping-pong sized balls.
Spread the dough ball flat with your fingers or use a rolling pin.
Put 1 Tbsp. of filling in the middle of the dough. Close it firmly. the dough will make roughly 30 pieces.
Heat vegetable oil in a frying pan, put the filled dough in the hot oil, keep flipping it until it has a golden color, remove it from the oil, and serve hot. You can always save the remaining uncooked filled dough in the fridge and fry it when you want to serve it. It’s tastier fresh.