{"id":6513,"date":"2026-10-14T01:52:28","date_gmt":"2026-10-14T06:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-sambousek-lebanese-meat-pie\/"},"modified":"2026-10-28T14:37:05","modified_gmt":"2026-10-28T19:37:05","slug":"how-to-make-sambousek-lebanese-meat-pie","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/fr\/how-to-make-sambousek-lebanese-meat-pie\/","title":{"rendered":"How to Make Sambousek (Lebanese Meat Pies with Pine Nuts)"},"content":{"rendered":"

Little half-moon pastries filled with spiced meat and pine nuts, fried until crisp. Sambousek is the first thing to disappear from a mezze table.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n
Prep time<\/th>\n1 hour<\/td>\n<\/tr>\n
Cook time<\/th>\n25 minutes<\/td>\n<\/tr>\n
Serves<\/th>\nAbout 30 pies<\/td>\n<\/tr>\n
Difficulty<\/th>\nMedium<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Sambousek (sambusak) are small half-moon pastries with a crimped edge, filled with ground meat, onion and pine nuts and fried until golden and blistered. They are a staple of Lebanese mezze, a fixture at weddings and parties, and in many homes a Ramadan iftar is not complete without a plate of them next to the soup. Cheese sambousek, filled with akkawi or halloumi and parsley, is the other classic.<\/p>\n

The dough is simple and firm, closer to a pie crust than to bread, so it fries crisp rather than puffy. It is enriched with oil or ghee, which keeps it short and flaky. The filling is the same lightly spiced meat used for kibbeh, and it must be completely cool before you start shaping.<\/p>\n

Ingredients<\/h2>\n

For the dough<\/h3>\n