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This recipe for sambousik dough comes with a special memory from Lebanon. The dough is made elastic and slightly sticky, perfect for holding the meat and onion filling. The combination of all-purpose flour and fine semolina flour gives it a unique texture, while olive oil and melted butter add richness. Deep-fried to golden perfection, these sambousik are a delightful treat.
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Mix all the dry ingredients together in a bowl.
Add the melted butter and olive oil, mixing until fully incorporated.
Gradually add the lukewarm water while mixing, until the dough becomes elastic and slightly sticky.
Cover the dough and let it rest for 1 hour.
Roll out the dough into a thin sheet.
Cut the dough into circles and fill each with your meat and onion mixture.
Press the edges firmly to seal completely.
Deep fry the sambousik in oil until golden and crispy.
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Use fine semolina flour for a unique texture in the dough.
Ensure the edges are sealed tightly to prevent the filling from leaking during frying.
Gradually add water to avoid making the dough too sticky.
Can I bake the sambousik instead of frying?
Yes, you can bake them at 375°F (190°C) until golden, but frying gives them a crispier texture.
What type of meat works best for the filling?
Ground beef or lamb works well, seasoned with onions and spices.
Can I freeze the dough?
Yes, you can freeze the dough after resting. Thaw it completely before rolling and shaping.
How thin should I roll the dough?
Roll the dough thin enough to hold the filling but not tear easily, approximately 1–2 mm thick.
What oil is best for frying sambousik?
Use a neutral oil with a high smoke point, such as vegetable or canola oil.
