Sambousek with minced chicken recipe

Easy / Middle Eastern

Good for

6 Servings

Food Preparation

30 Minutes

Cooking Time

20 Minutes

  • 500g minced chicken from Seara
  • 1 onion, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cinnamon
  • Vegetable oil for frying
  • 3 cups all-purpose flour
  • 1 ½ tablespoon powdered milk
  • ½ tablespoon corn starch
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1/3 cup vegetable oil
  • 1 cup water
How to Cook
These fried Middle Eastern pastries are so irresistible, it can be made with beef chicken or cheese especially during Ramadan as one of the everyday dishes on every Arabic Iftar table. Instructions:
  1. The chicken filling: in a large pan heat some vegetable oil over medium high heat and sauté the onions to translucent. Add the minced chicken and spices and keep sautéing until all liquids has evaporated. About 5 minutes.
  2. Place the chicken filling in a bowl and keep aside to cool down.
  3. The dough: add all dry ingredients in a large bowl and mix until well combined then add the vegetable oil and water and knead until dough is soft and smooth. Let it set for 20 minutes.
  4. Roll out the dough with a rolling pin and cut out circles using a 9 cm cookie cutter.
  5. Fill each circle with about 1 tablespoon of chicken filling and make sure to leave the edges empty to seal it properly.
  6. Close it to form a crescent shape and braid the edges to form the classic sambousek shape. If you find it hard just press the edges with a fork to make sure it is well sealed.
  7. Heat vegetable oil in a frying pan and fry the sambousek in batches.
  8. Serve warm as a part of delicious appetizers in Ramadan or any other time.