Meat or cheese sambousek is one of the most popular pastries on the table because it makes a great appetizer with a variety of dishes. Here is the method for the most successful dough, one that will never give you trouble when sealing it.

Ingredients:

4 cups flour

1 teaspoon sugar

1 teaspoon salt

1 egg

1/4 cup oil

Warm water as needed for the flour

Meat filling:

Ground meat

A pinch of seven-spice blend

A pinch of cinnamon

Salt

Cheese filling:

Grated halloumi cheese

Grated mozzarella

A pinch of nigella seeds

A pinch of chopped parsley

Method:

Sift the flour and place it in a bowl suitable for kneading.

Add the sugar, salt, egg, and oil and knead, then start adding the warm water gradually, kneading until you get a soft, smooth dough that does not stick to the hands.

Let the dough rest for an hour, or as needed depending on the weather.

Meanwhile, prepare the fillings: cook the meat in a nonstick pan until it dries out and is cooked through, then add the spices and salt and mix. Let it cool before filling.

Prepare the cheese filling: mix the two cheeses with the parsley and nigella seeds and keep it in the refrigerator until needed.

When the dough has risen, roll it out and cut it as desired, fill and seal it, then keep the sambousek in the freezer for at least two hours before frying.

Fry the meat and cheese sambousek in plenty of hot oil until golden.

Remove from the oil and place on paper towels to absorb excess oil, then serve.

Meat and cheese sambousek recipe by a friend and chef from the Shou Tabkhin Today website:

Rania Saloum

Click on Rania's name to visit her profile on our site and read the details of her delicious recipes.

For more delicious pastries, see Fatayer Dough and Filling

For more from Rania's kitchen, see Rice Mansaf with Lamb Shanks

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How to Make Meat or Cheese Sambousek

Prep checklist

Cooking notes