How to make Homemade Sambousek
This Arabic sambousek recipe is the perfect crunchy appetizer to serve at any dinner! And I make mine with a hack I discovered years ago using ready made spring roll pastry — so easy! Whether you like sambousek with a meat filling or with a vegetarian potato filling, I've got you covered. This freezer friendly recipe is also super handy for Ramadan.
Ingredients
For the Meat Filling:
- 450 g ground beef, regular or lean
- 1 onion, approx. 1 cup diced
- 1 teaspoon salt
- 1 teaspoon allspice, or sub seven spice
- 1 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup parsley, finely chopped
For the Vegetarian Potato Filling:
- 3 medium potatoes, approx. 550g
- 1.5 cups frozen green peas
- 1 onion, approx. 1 cup diced
- 1.25 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon curry powder, medium or mild
- 1/2 teaspoon coriander powder
- 3 tablespoons vegetable oil
For the Pastry:
- 30 sheets spring roll pastry squares for the round meat sambousek, usually frozen
- 30 sheets spring roll pastry sheets in a rectangular shape for the vegetarian sambousek, usually frozen
For the flour paste to seal the sambousak:
- 1 tablespoon flour
- 1/4 cup water
Instructions
To make the meat filling:
- Start by dicing the onions finely and cooking in a skillet with the vegetable oil on medium heat until softened. This should take 3-4 minutes
- Add the ground beef and break it up into fine pieces using a wooden spoon. Cook with the onions until all the water that is released from the beef evaporates, which should take about 5-7 minutes
- Add all the spices and cook for a few more minutes. Taste and adjust per preference
- Remove the skillet from the heat and add in the finely chopped parsley. Mix well and allow it to cool
Rolling the Meat Sambousek:
- Thaw the spring roll pastry in the fridge overnight. Using the square pastry, remove from packaging and place on a plate covered with a towel to prevent drying
- Mix together the flour and water to create a paste which will act like glue
- Place the pastry square on your surface to make a diamond shape (with the tip in the middle)
- Place a spoonful of meat filling near the bottom and start rolling the pastry over it, then half way through rolling, fold in both sides and continue to roll. Place a bit of the flour paste on the last edge of pastry then fold it over and secure it place.
- Repeat until all the pastry sheets are used up
- To cook, you can shallow fry in a skillet on medium heat for 20-30 seconds on each side until golden brown, then place on a paper towel lined plate to soak up the excess oil.
- Alternatively, you can also airfry the sambousek. Before placing in the airfryer, at 380F for about 15-20 minutes or until golden.
To make the vegetarian potato filling:
- Start by peeling the potatoes and chopping into large chunks (quarters or eighths), then cover with water and boil for approximately 15-20 minutes until fork tender
- Finely dice the onions and cook with the vegetable oil in a skillet on medium heat until softened. This should take 3-4 minutes.
- Once the potatoes are cooked, drain well and add to the skillet and mash them roughly with a fork
- Add the frozen green peas and all of the spices and mix well
- Cover with a lid and allow the mixture to cook on medium heat for 7-10 minutes until the peas have softened. Taste and adjust per preference.
Rolling the Vegetarian Sambousek
- Thaw the spring roll pastry in the fridge overnight. For the triangle shaped sambousek, you'll need long rectangular pieces of pastry. You can either purchase it in that shape or purchase a large square and cut it in half.
- Place a spoonful of the filling in one corner, then fold it according to the photo in the post in order to achieve the rectangular shape.
To cook the sambousek
- To cook, you can shallow fry in a skillet on medium heat for 20-30 seconds on each side until golden brown, then place on a paper towel lined plate to soak up the excess oil.
- Alternatively, you can also air fry the sambousek. Before placing in the air fryer, brush them generously with vegetable oil on both sides and place them inside the air fryer in one layer. Air fry at 380F for about 15-20 minutes or until golden.
- You can also bake them at 375F for 25-30 minutes, ensuring that you also brush them generously with oil on both sides and place them on a baking sheet in one layer
Notes
- You can find the ready made spring roll pastry in the frozen section. Alternatively, you can also use wonton wrappers
- To freeze the Sambousek, simply roll them and place them on a parchment lined tray (or container) in one layer. Add another parchment paper on top and layer more as necessary. Cover the container with the lid (or cover with a plastic bag if you don't have a container) and place in the freezer
- Fry them from frozen for best results
- You can also use the vegetarian filling for the round shaped Sambousek - it's really up to you. The round ones are easier to roll
- Shallow frying gives the best results and a deep golden colour
- However, you can also generously brush them with oil and air frying at 380F for 15-20 minutes. This will result in a very crunchy Sambousek but a slightly lighter golden colour
- You can also bake them at 375F for 25-30 minutes making sure that you also generously brush them with oil on both sides and placing them on a baking sheet in one layer
Serving: 2g, Calories: 50kcal, Carbohydrates: 1g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 185mg, Potassium: 55mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg
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