Sambousek
Golden half-moon pastries filled with a warm, fragrant lamb and pine nut filling—crisp on the outside and tender inside. They balance savory spices, bright parsley, and a flaky homemade dough for an approachable yet impressive appetizer.
2 cup all-purpose flour, sifted
4 tbsp unsalted butter, cold, diced
2 tbsp olive oil
1 tsp salt
½ cup warm water
½ lb ground lamb
1 tbsp olive oil
1 onion, finely chopped
2 clove garlic, minced
2 tbsp pine nuts, lightly toasted
¼ cup flat-leaf parsley, finely chopped
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp salt
½ tsp black pepper
1 tbsp lemon juice
1 egg, beaten for egg wash
2 tbsp vegetable oil, for brushing or shallow frying (optional)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Rice Pilaf with Vermicelli
Fragrant long-grain rice gently toasted with broken vermicelli and simmered in savory broth until each grain is separate and tender. A simple, comforting Middle Eastern staple that pairs with everything from stews to grilled vegetables.
Ma'amoul (Date Cookies)
Buttery, tender shells give way to a warm, spiced date paste scented with orange blossom—each bite is a portable piece of Levantine hospitality. The dough rests briefly so the semolina softens, producing a delicate crumb that flakes when you press it open.
Balila (Chickpea Breakfast Bowl)
Warm, lemony chickpeas simmered with cumin and garlic until fragrant, then finished with bright parsley and a tahini drizzle. Simple pantry ingredients transform into a cozy, protein-rich breakfast or snack with vibrant Mediterranean flavors.