Sambousek (سمبوسك) — Lebanese Fried Pastries with Savory Filling

• 360 gall-purpose flour (plus 20 g for dusting)
• 6 gfine sea salt (about 1 tsp)
• 4 ggranulated sugar (about 1 tsp)
• 4 gbaking powder (about 1 tsp)
• 120 gplain yogurt (full-fat preferred)
• 120 mlwater (room temperature)
• 45 mlolive oil (about 3 tbsp)
• 900 mlneutral frying oil (sunflower or canola)
• 250 gground beef (85–90% lean)
• 120 gonion (finely chopped)
• 1.5 tspground allspice (Lebanese-style warm spice)
• 0.5 tspground cinnamon
• 0.5 tspblack pepper
• 25 gpine nuts (optional but traditional)
• 10 mllemon juice (about 2 tsp)
• 200 gcrumbled feta cheese (drained well)
• 120 gshredded mozzarella (low-moisture for less leakage)
• 10 gfresh parsley (finely chopped)
• 1 tspdried mint
• 1 tspnigella seeds (optional, classic aroma)
• 1egg (beaten with 15 ml water)

Instructions

1. 1

   Make the dough by whisking flour, salt, sugar, and baking powder in a large bowl until evenly combined. Add the yogurt, water, and olive oil, then mix until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 6 minutes until smooth and elastic, dusting with up to 20 g flour only if it feels sticky. Cover the dough and let it rest for 30 minutes so it rolls thinly without shrinking.

3. 3

   Prepare the meat filling by heating 15 ml olive oil in a skillet over medium heat, then sauté the onion for 6 minutes until soft and lightly golden. Add the ground beef and cook for 7–8 minutes, breaking it up until no pink remains and the pan is mostly dry.

4. 4

   Season the meat with salt, allspice, cinnamon, and black pepper, then cook 1 minute to bloom the spices. Stir in pine nuts and cook 2 minutes, then add lemon juice and cool the filling completely so it does not soften the dough.

5. 5

   Prepare the cheese filling by combining feta, mozzarella, parsley, dried mint, and nigella seeds in a bowl until evenly mixed. Chill the cheese mixture for 10 minutes so it stays compact and is easier to portion.

6. 6

   Divide the rested dough into 24 equal pieces, about 28–30 g each, and keep them covered to prevent drying. Roll each piece into a 10–11 cm circle, aiming for a thin center and slightly thicker edge for a strong seal.

7. 7

   Fill and shape by placing 12 g of meat filling or 12 g of cheese filling on one half of each circle, leaving a 1 cm border. Brush the border with egg wash, fold into a half-moon, and press firmly to seal, then crimp with a fork for a tight edge.

8. 8

   Heat frying oil to 175°C in a deep pot, keeping at least 6 cm of oil depth for even cooking. Fry sambousek in batches of 5–6 for 3–4 minutes total, turning once, until deeply golden and blistered.

9. 9

   Transfer to a rack set over a tray and rest 2 minutes so excess oil drains and the crust stays crisp. Serve warm while the cheese is melty and the meat is fragrant, and keep later batches warm in a 95°C oven for up to 20 minutes.