Lamb Sambousek

Sambousek. Edward Karaa
  • Total: 90 mins
  • Prep: 80 mins
  • Cook: 10 mins
  • Yield: 12 meat pies (4 servings)

Sambousek is a small meat pie, served as an appetizer or snack. It is usually filled with ground beef or lamb but can be filled with feta and other cheeses. Use your imagination! It is served in small amounts, usually 3 to a plate.


  • For the Dough:
  • 1 teaspoon yeast
  • 1 cup water (warm)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • For the Filling:
  • 1 tablespoon olive oil
  • 1 large onion (finely chopped or grated)
  • 1 teaspoon black pepper
  • 3/4 teaspoon cumin
  • 1 pound ground beef (or lamb)
  • Oil (for frying)

Steps to Make It

Note: while there are multiple steps to this recipe, this lamb dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Dough

  1. Sprinkle yeast over water in measuring cup. Allow to dissolve and stir until thoroughly mixed.

  2. Combine flour and salt in a large bowl.

  3. Slowly stir in yeast water and mix dough with hands or a wooden spoon.

  4. Add oil, and coat the dough, continuing to mix until dough is elastic.

  5. Cut dough into small pieces (about 10 to 12) cover, and allow to sit for 1 hour in a warm place.

Make the Filling

  1. Sauté the onions in olive oil, adding pepper and cumin in a frying pan.

  2. Add ground meat and brown.

  3. Stir to ensure the meat and onions are well mixed.

  4. Allow to cool.


  1. Roll out small pieces of dough into the desired shape, about 1/16-inch thin. You can do circles, triangles, squares, or crescents.

  2. Place 1 tablespoon of meat filling into the center of the dough.

  3. Seal and crimp edges to seal again.

  4. Fry until golden brown on each side—about 6 to 8 minutes.

  5. Drain on a paper towel and serve.