Sambousek

The Quirky Foodster Team

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Servings

Ingredients

Ground beef or lamb — 300 g (10 oz)
Onion, finely chopped — 1
Garlic, minced — 2 cloves
Ground cumin — 1 tsp
Ground cinnamon — 1/2 tsp
Black pepper — 1/4 tsp
Salt, — to taste
Sambousek Or spring roll wrappers — 20
Egg, beaten, for sealing — 1
Oil for frying

Method

Heat a little oil in a frying pan and sauté the onion and garlic until softened.
Add the ground meat, breaking it up, and cook until browned.
Stir in the cumin, cinnamon, black pepper and salt; cook 2 minutes more, then cool slightly.
Place a spoonful of filling in the corner of each wrapper.
Fold into a triangle, sealing the edges with beaten egg.
Heat oil for frying in a deep pan to 180°C (350°F).
Fry the sambousek in batches for 3-4 minutes until golden and crisp.
Drain on paper towels and serve warm.

Introduction: Crisp, golden pastry triangles filled with spiced meat or cheese, a favourite Saudi starter.

Cultural Background: Sambousek, found across the Middle East, are beloved fried or baked pastries especially popular during Ramadan gatherings, their crisp exterior giving way to a warmly spiced filling.

Tips: Seal the edges thoroughly with egg to prevent the filling from leaking during frying. Cool the filling before assembling, as hot filling can make the wrappers soggy.

Variations: Fill with spiced potato and peas for a vegetarian version; bake at 200°C (400°F) for 15-18 minutes instead of frying for a lighter option.

Storage: Store cooked sambousek in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in a hot oven or air fryer for 8-10 minutes to restore crispness.

Nutrition: Approx. 220 kcal, 9 g protein, 18 g carbohydrate, 12 g fat per serving (3 pieces).

FAQs:

Q: Can sambousek be made ahead and frozen?

A: Yes, assemble and freeze uncooked; fry directly from frozen, adding a minute or two extra cooking time.

Q: What fillings besides meat are popular?

A: Spiced cheese, potato, or spinach are all common alternative fillings.