I grew up watching my mother fold sambusak by hand, especially during Ramadan evenings when our kitchen smelled of spices, onions, and fried dough. Sambusak is one of Saudi Arabia’s most loved snacks—golden, crescent-shaped pastries stuffed with spiced fillings, then fried until crisp. Some are savory with minced meat, while others hold cheese or lentils. For me, sambusak is not just food—it’s the warmth of family conversations over tea. Today, I’ll share with you my step-by-step recipe, just like I make for my cousins when we gather.
At a Glance
- Serves: 20–24 sambusak pieces
- Prep Time: 45 minutes (including dough rest)
- Cook Time: 25 minutes
- Total Time: ~70 minutes
- Skill Level: Beginner–Intermediate
Ingredients
Dough (crispy shell)
- 3 cups (390 g) all-purpose flour
- 1 tsp fine salt
- ½ tsp sugar
- 3 tbsp neutral oil or melted ghee
- ¾ cup (180 ml) warm water (adjust as needed)
Classic Beef Filling
- 2 tbsp oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 250 g (about 9 oz) ground beef or lamb
- 1 small tomato, peeled & chopped finely
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp cinnamon powder (optional, for depth)
- ½ tsp black pepper
- ¾ tsp salt (to taste)
- 2 tbsp chopped fresh parsley or cilantro
- 2 tbsp chopped scallions (optional)
For Frying
- Neutral oil (enough for deep frying in a wide pan)
Variation ideas:
- Cheese Sambusak: White cheese (akkawi, feta, or mozzarella) + parsley.
- Lentil Sambusak: Cooked red lentils spiced with cumin, onion, and chili.
Step-by-Step Recipe
1) Make the Dough
- In a large bowl, mix flour, salt, and sugar.
- Add oil/ghee and rub into flour with fingertips until sandy.
- Gradually add warm water, kneading until you form a smooth, pliable dough.
- Cover with a cloth and let rest 30 minutes. This makes the dough easier to roll.
2) Prepare the Filling
- Heat 2 tbsp oil in a pan. Add onions and sauté until translucent.
- Stir in garlic, then add ground beef/lamb. Cook, breaking up lumps, until browned.
- Add tomato and spices (cumin, coriander, cinnamon, pepper, salt). Cook until mixture is nearly dry and fragrant.
- Remove from heat, fold in parsley and scallions. Cool filling completely before stuffing.
- Chef’s touch: My mother always cooled it on a wide plate—it makes filling easier and prevents soggy sambusak.
3) Shape the Sambusak
- Divide dough into small balls (about golf ball size).
- On a lightly floured surface, roll each ball into a thin circle (10–12 cm).
- Place 1–2 tbsp filling in the center.
- Fold into a half-moon shape. Press edges firmly, then crimp with a fork or twist-fold to seal.
- Tip: If edges don’t stick, brush lightly with water.
4) Fry to Perfection
- Heat oil (170–180°C / 340–350°F) in a deep frying pan.
- Fry sambusak in small batches, 2–3 minutes per side, until golden brown and crisp.
- Drain on paper towels.
5) Serve
- Serve hot with lemon wedges or a tangy yogurt dip.
- In my house, we pass them around a big platter, everyone grabbing one before the plate empties!
Variations I Love Making
- Mini Party Sambusak: Make them smaller, like bite-sized puffs.
- Baked Sambusak: Brush with oil or egg wash, bake at 190°C (375°F) until golden.
- Sweet Twist: Fill with dates and nuts, dust with powdered sugar.
Nutrition (Approx. per piece, fried beef version)
- Calories: ~160 kcal
- Protein: ~7 g
- Carbohydrates: ~15 g
- Fat: ~8 g
- Fiber: ~1 g
(Values vary with filling and frying method.)
Final Thoughts from My Kitchen
Making sambusak is more than just following steps—it’s about sharing tradition. I remember sneaking little bites of the filling while my mother wasn’t looking, and she always pretended not to notice. Now, when I fry sambusak for my friends, I feel the same joy she did. Crispy on the outside, tender inside—it’s a recipe that carries family stories in every bite.
