STREAMING NOW: Carnivorous

Sambousek (Spinach, Meat, Cheese Fillings)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“So many recipes for Sambousek so I posted the dough recipe I liked and worked best for me after trying several and some favorite traditional fillings. You can bake or Fry.”
READY IN:
1hr 45mins
SERVES:
12-24
YIELD:
20-30 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mix together the flour, olive oil and salt. Create a well in the center of the flour mixture and pour in the water.
  2. Gradually fold the flour into the water while simultaneously rotating the bowl.
  3. Dough will be slightly sticky
  4. Knead the dough until pliable and no longer sticky
  5. Place in fridge for one hour allow dough to set.
  6. Lightly flour your work surface and roll out the dough into a 1/4” thick rectangle.
  7. Using a cookie cutter or even a large glass, cut out circles from the dough.
  8. Do not lift or remove the circles.
  9. Slowly lift the excess dough surrounding the circles and replace in the bowl to be rolled out again as a second batch.
  10. Cover with plastic wrap and refrigerate until needed
  11. Mix the filling ingredients. Take tablespoon of filling mixture and put on each circle. Take about a teaspoonful of mixture and place in the center of each circle
  12. Fold circles in half to create half-moons (semi-circles). Pinch the edges together with a fork or fingers to tightly seal
  13. Repeat same process with the remaining dough and filling
  14. Frying : Heat oil in a 6qt saucepan over medium-high heat (fill oil no more than half-way)
  15. Fry the Sambousek until golden brown, approximately 4 minutes, turning once.
  16. Remove with a slotted spoon and drain excess oil on paper towels
  17. Baking: Dip each piece in olive oil and put in sheet pan.
  18. Bake in 350 degree oven for 45 minutes till brown.
  19. Serve cold or warm.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: