Baked Sambusak (سمبوسك في الفرن): Flaky Pastry Stuffed with Spiced Ground Lamb
This recipe for Baked Sambusak (سمبوسك في الفرن) holds a special place in my heart—it’s inspired by my grandmother, who was known in our family for her incredible baking skills and warm hospitality. Growing up in the Hejaz region, she often prepared these savory pastries during Ramadan and family gatherings, filling our home with the comforting aroma of spices and freshly baked dough. Her sambusak were always a little different—baked, not fried—using a yogurt-based dough that turned golden and flaky in the oven. Stuffed with perfectly seasoned ground Lamb and herbs, this version is lighter but every bit as satisfying. I’m proud to share her recipe with you, and I hope it brings the same warmth to your table as it did to ours.
Baked Sambusak (سمبوسك في الفرن): Flaky Pastry Stuffed with Spiced Ground Meat
This Baked Sambusak recipe is a cherished family favorite passed down from my grandmother in the Hejaz region. Made with a tender, yogurt-based dough and filled with seasoned ground meat onions, and herbs, these savory pastries are baked until golden and flaky—offering a lighter alternative to the traditional fried version without sacrificing flavor. Perfect for gatherings, Ramadan, or any time you're craving a comforting Middle Eastern bite.
Ingredients
- Dough Ingredients:
- 1 cup all-purpose flour
- 1 cup melted butter or Crisco
- 1 pinch salt
- 1 container plain yogurt approx. 170g
- 1/2 tsp baking powder
- Filling Ingredients Spiced Ground Meat:
- 500 g finely ground Lamb or Beef
- 1 onion grated
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 tbsp finely chopped parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare the Dough:
- In a mixing bowl, combine the flour, melted butter (or Crisco), salt, yogurt, and baking powder.
- Mix until a soft, pliable dough forms.
- Let the dough rest for 10–15 minutes.
- Make the Filling:
- Cook the Meat in a wide skillet over medium heat until browned.
- Add the olive oil, onion, garlic, and salt. Sauté for about 5 minutes.
- Stir in black pepper and parsley. Cook for another 5–7 minutes until well combined and slightly dry. Let cool.
- Assemble the Sambusak:
- Roll the dough to about 3mm thickness.
- Cut into circles or ovals, add a spoonful of filling, fold, and seal the edges.
- Place on a baking sheet and brush with egg wash if desired.
- Bake:
- Bake at 180°C (350°F) for 18–22 minutes until golden and flaky.
- Serve:
- Serve the baked sambusak warm or at room temperature. the baked sambusak warm or at room temperature.
Notes
- For a flakier texture, make sure not to overwork the dough. Letting it rest helps develop the softness.
- You can prepare the dough and filling ahead of time—just keep them refrigerated and assemble before baking.
- Feel free to get creative with fillings! This dough works well with spinach, cheese, or even mashed potatoes.
- If using Crisco instead of butter, the dough will be slightly lighter in texture.
- These freeze beautifully—store unbaked sambusak in an airtight container and bake directly from frozen (just add a few extra minutes to the baking time).
- You can use either lamb or beef for the filling, but I personally prefer lamb for its rich flavor and tenderness.