Sambusek (Syrian Empanadas)
Sambusek (Syrian Empanadas)
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 cup warm water, about 105-115°F
For the Meat Filling
- 1 pound ground beef, lean
- 1 onion, medium, finely chopped
- 1/4 cup pine nuts, toasted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1 tablespoon vegetable oil
For Frying
- 3 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
⏱️ 15 min
- 3
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
While the dough is rising, prepare the filling. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 5
Add the ground beef to the skillet with the onion. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 6
Stir in the salt, black pepper, allspice, and cinnamon. Cook for another 2 minutes, allowing the spices to become fragrant. Remove from heat and stir in the toasted pine nuts. Let the filling cool completely.
⏱️ 5 min
- 7
Once the dough has risen, punch it down gently and divide it into 24 equal pieces. Roll each piece into a small ball.
⏱️ 10 min
- 8
On a lightly floured surface, roll out each dough ball into a thin circle, about 3-4 inches in diameter.
⏱️ 10 min
- 9
Place about 1 tablespoon of the cooled meat filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Pinch the edges firmly to seal, then crimp with a fork or twist to create a decorative edge.
⏱️ 10 min
- 10
Heat about 3 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 11
Carefully place a few sambusek into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove the sambusek and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min
- 12
Serve the sambusek warm. They are delicious on their own or with a side of yogurt or tahini sauce.
Kitchen Tools
Nutrition Facts (per serving)
Sambusek (Syrian Empanadas)
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 cup warm water, about 105-115°F
For the Meat Filling
- 1 pound ground beef, lean
- 1 onion, medium, finely chopped
- 1/4 cup pine nuts, toasted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1 tablespoon vegetable oil
For Frying
- 3 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
⏱️ 15 min - 3
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
While the dough is rising, prepare the filling. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min - 5
Add the ground beef to the skillet with the onion. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 6
Stir in the salt, black pepper, allspice, and cinnamon. Cook for another 2 minutes, allowing the spices to become fragrant. Remove from heat and stir in the toasted pine nuts. Let the filling cool completely.
⏱️ 5 min - 7
Once the dough has risen, punch it down gently and divide it into 24 equal pieces. Roll each piece into a small ball.
⏱️ 10 min - 8
On a lightly floured surface, roll out each dough ball into a thin circle, about 3-4 inches in diameter.
⏱️ 10 min - 9
Place about 1 tablespoon of the cooled meat filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Pinch the edges firmly to seal, then crimp with a fork or twist to create a decorative edge.
⏱️ 10 min - 10
Heat about 3 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 11
Carefully place a few sambusek into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove the sambusek and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min - 12
Serve the sambusek warm. They are delicious on their own or with a side of yogurt or tahini sauce.