Spinach Feta Sambousek/Lebanese Sambousek
Sambousek is famous Lebanese recipe which is bit similar to Indian Samosa. Sambousek features all-purpose flour shell covering with a very delicious spinach and feta cheese stuffing. The spinach and cheese mixture is perked up with sautéed onions, crunchy pine nuts/walnuts and very aromatic Baharat powder, an exquisite Lebanese spice powder. Baharat powder is very easy to make at home. Click here for baharat-spice-blend recipe.
A very simple recipe with simple ingredients. Do give this recipe a try and serve hot with Toum Sauce or Tomato Ketchup. Toum sauce is a traditional Lebanese garlic dipping sauce. Happy Snacking!
Step by Step Instructions with Photos
For the Dough
- In a deep mixing bowl combine all the ingredients except water, mix well. Slowly stir in water as required and knead into semi-stiff dough.
- Coat with few drops of oil, cover and allow resting for 20- 30 minutes.
For the Stuffing
- To blanch spinach chop off thick stems and place in a saucepan without water y less water. Cover and steam until the spinach is soft. Squeeze out all the liquid from and chop roughly.
- Heat the butter in a broad non-stick pan, add chopped onion and sauté until translucent on a medium flame.
- Add spinach, Baharat powder, lemon juice, salt, pepper, mix well and cook in the hot pan to dry out excess liquid.
- Transfer the mixture in a deep bowl and set aside to cool. When the mixture is cool, add chopped walnuts and grated feta cheese, mix well.
- Divide the mixture into 30 equal portions.
For Sambousek
- Knead the dough one more time and divide into 30 equal size balls.
- On a dusted board, roll a ball into a 3″-4″diameter circle
- Place spoonful of spinach and feta mixture on a rounded pastry.
- Fold in half to make a semi-circle.
- Seal the openings by pinching the edges firmly using a little water and then finally twist the edges to give proper shape.
- Repeat for the remaining dough circles and stuffing to make more Sambousek.
- Heat the oil in a deep frying pan; add few Sambousek at a time on a low flame. Turn upside down to fry them golden brown from all sides.
- Drain on an absorbent paper. Serve immediately with Toum Sauce Or Tomato Ketchup.
Recipe Card
Spinach Feta Sambousek/Lebanese Sambousek
Description
Sambousek is famous Lebanese recipe which is bit similar to Indian Samosa. Sambousek features all-purpose flour shell covering with a very delicious spinach and feta cheese stuffing.
Ingredients
For the Dough
For the Stuffing
Instructions
For the Dough
-
In a deep mixing bowl combine all the ingredients except water, mix well. Slowly stir in water as required and knead into semi-stiff dough.
-
Coat with few drops of oil, cover and allow resting for 20- 30 minutes.
For the Stuffing
-
To blanch spinach chop off thick stems and place in a saucepan without water y less water. Cover and steam until the spinach is soft. Squeeze out all the liquid from and chop roughly.
-
Heat the butter in a broad non-stick pan, add chopped onion and sauté until translucent on a medium flame.
-
Add spinach, Baharat powder, lemon juice, salt, pepper, mix well and cook in the hot pan to dry out excess liquid.
-
Transfer the mixture in a deep bowl and set aside to cool. When the mixture is cool, add chopped walnuts and grated feta cheese, mix well.
-
Divide the mixture into 30 equal portions.
For Sambousek
-
Knead the dough one more time and divide into 30 equal size balls.
-
On a dusted board, roll a ball into a 3"-4"diameter circle.
-
Place spoonful of spinach and feta mixture on a rounded pastry. Fold in half to make a semi-circle.
-
Seal the openings by pinching the edges firmly using a little water and then finally twist the edges to give proper shape.
-
Repeat for the remaining dough circles and stuffing to make more Sambousek.
-
Heat the oil in a deep frying pan; add few Sambousek at a time on a low flame. Turn upside down to fry them golden brown from all sides.
-
Drain on an absorbent paper. Serve immediately with Toum Sauce Or Tomato Ketchup.
Note
- In this recipe I haven't used feta cheese as it gives the most authentic flavor and texture to this dish, but as alternate you can use cottage cheese/Paneer also.
- Same way you can alternate pine nuts with walnut like I did.
- Click here for baharat-spice-blend recipe.
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