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
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.
- 2 cups All-purpose flour (chopped)
- 4 Tbsp. Butter/oil
- ¼ Tsp. Tbsp. Salt
- Luke warm water (for kneading)
- 2 cups Spinach (blanched, chopped)
- 1 cup Feta cheese (grated)
- 1 large Onion (chopped)
- ½ cup Pine nuts/walnuts (cut into 1 inch)
- ¼ cup Onion (diced)
- 1 Tbsp. Lemon juice (cut into 1 inch)
- 1 Tsp. Pepper powder
- 1 Tbsp. Baharat powderButter (see notes for recipe)
- Salt to taste
- 2 Tbsp. Butter
- Oil (for frying)
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.
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.
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.
- 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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