sambousek

Sambousek is a savory pastry popular in Middle Eastern, North African, and some Mediterranean cuisines. It is typically a small turnover or triangular pocket that is fried or baked and filled with a variety of savory ingredients. The term has several spellings, including sambousak, sambosa and sambusa, and regional variations reflect different languages and cooking traditions.

Dough and preparation methods vary by region. The pastry is usually made from an unleavened dough of flour, water, salt and oil, though some versions use thin sheets of phyllo (yufka) or other pastry dough. The dough is rolled, cut into shapes such as triangles or circles, filled, sealed at the edges, and then fried until golden. Baked versions exist, particularly in some North African and Gulf recipes, offering a lighter alternative to frying.

Fillings range widely. Common meat fillings use ground lamb or beef seasoned with onions, garlic, spices (such as cumin, allspice or sumac), and sometimes pine nuts. Vegetarian options include cheese (often a salty cheese such as feta or Akkawi), spinach, potatoes, or lentils, and may combine cheese with herbs. Regional specialties also appear, incorporating local ingredients and tastes.

Sambousek is often served as an appetizer or meze, and is frequently found at festive occasions, family gatherings, and during Ramadan. It may be accompanied by lemon juice, yogurt sauces, tahini, or chili sauces. See also related pastries such as samosa and fatayer for cross-cultural comparisons.