EgyptianEgyptian Meat Sambousek
Ground beef cooked with onion, parsley and allspice, folded into triangles of thin sambousek pastry and fried until crisp, blistered and golden. A Ramadan appetizer that freezes well before frying.
Makes: About 24 pieces
Jump to ingredients & methodMethod
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Filling
13 minutesHigh heatHeat the oil in a pan over medium-high heat and cook the chopped onion for 4 minutes. Add the ground beef and cook for 8 minutes, breaking it up, until no pink remains.
Success cueBrowned, crumbly beef with soft onion.
Watch outGround beef must reach 71°C in the center.
- 02
Cooling
15 minutesSeason with the salt, allspice and black pepper, stir in the chopped parsley and let the filling cool completely.
Success cueCool, dry filling.
- 03
Paste
2 minutesMix the flour with the water into a thick paste for sealing.
Success cueA thick, sticky paste.
- 04
Folding
25 minutesLay a sambousek pastry sheet with the short end towards you, put a tablespoon of filling at the bottom corner and fold it over into a triangle, then keep folding up the strip in triangles. Seal the end with a little of the paste.
Success cueTight triangles with no gaps.
- 05
Frying
20 minutesHigh heatHeat the frying oil to 170°C and fry a few at a time for 3 to 4 minutes, turning once, until crisp and golden. Drain on a rack.
Success cueCrisp, blistered and golden.
Watch outHot oil burns badly; keep children away and never leave the pan.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Cooking the beef until it is dry keeps the triangles crisp; a wet filling steams them from inside.
- • Let the filling cool fully; warm filling makes the sheets soft and they tear.
- • Keep the sheets you are not using under a damp towel so they do not dry out.
Common mistakes
- • Filling the sheets while the meat is still warm.
- • Overfilling, so the triangles open in the oil.
- • Frying in oil that is not hot enough, so they turn greasy.
Substitutions
- • Instead of ground beef: ground chicken, cooked until it reaches 74°C
- • Instead of sambousek pastry sheets: spring roll pastry cut into 8 cm strips
- • Instead of allspice: seven spices (baharat)
Serving ideasServe hot with lemon wedges and tahini, before the main dish at iftar.
Potential allergens
Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I freeze sambousek?
Yes. Freeze the folded triangles on a tray, then in a bag, for up to 2 months. Fry them from frozen, 1 minute longer.
Can I bake them instead of frying?
Yes. Brush them with oil and bake at 200°C for 15 to 20 minutes, turning once. They are less blistered.
Which sheets should I buy?
Sambousek sheets, sold in Ramadan as long strips. Spring roll pastry cut into strips works the same way.
Why do they soak up oil?
The oil was not hot enough, or too many went in at once. Keep it at 170°C.
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