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Fried Meat Sambousek Recipe

Fried Meat Sambousek Recipe

Sambousek is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and also with ground meat (lamb, beef or chicken). The Sambousek originated in the Middle East (where it is known as sambosa). Learn how to make quick and easy Sambousek with fried meat.

Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     15 minutes


for the dough:

3 cups plain flour or 420 g
1 tablespoon sugar
1½ teaspoons salt
½ cup butter or 110 g, softened
¾ cup water or 185 ml

for the stuffing:

2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
500 g minced lamb
2 cubes MAGGI® Chicken Bouillon, crumbled
2 tablespoons pine seeds, toasted
¼ teaspoon ground black pepper
1 teaspoon seven spices
½ teaspoon dried mint
2 cups oil for deep frying


Place flour in a deep bowl, add sugar, salt, butter and mix well with your fingertips until it resembles fine breadcrumbs.

Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.

Meanwhile, heat the vegetable oil in saucepan and sauté onion for 2 minutes then add the minced lamb and fry for 5 minutes or until brown in color. Add the crumbled MAGGI Chicken cubes, toasted pine seeds, spices and dried mint. Stir for few seconds or until all are well combined then set aside to cool.

Roll the dough into around 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.

Deep-fry the sambousek in 190°C preheated oil for 5-6 minutes or until golden brown in color. Remove from oil and place in kitchen tissues to absorb excess oil then serve.

Nutritional Information

Energy :     393.00 Kcal
Protein :     11.00 g
Carbohydrate :     31.00 g
Fats :     25.00 g

By Nestle Family

Recipes related to Fried Meat Sambousek:

Open meat and tomato pies (Sfiha) | Spinach and feta fatayer | Cheese Fatayer | Lamb and olives pies (fatayer) | Sambousek | Spinach and Feta Cheese Sambousek

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