Sambousek
The Quirky Foodster Team
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.
- 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
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