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.