Crescent-shaped pastries filled with meat, cheese, or spinach are a beloved staple in Palestinian cuisine. Known as ‘سمبوسك’ (sambousek), these delightful bites are often served during family gatherings, festive occasions, and celebrations, evoking warmth and nostalgia. Each pastry is a canvas of flaky dough enveloping a savory filling, creating a harmony of textures and flavors that dance on the palate. The aroma of freshly fried pastries wafts through the air, inviting everyone to indulge in their irresistible goodness.
The origins of these delectable pastries can be traced back centuries, with variations found across the Middle East and North Africa. Traditionally, sambousek has been associated with special occasions, making them a symbol of hospitality and generosity in Palestinian culture. Over time, this dish has adapted to local tastes and available ingredients, resulting in numerous regional variations that reflect the diverse culinary landscape of Palestine.
What sets these crescent pastries apart is not only their delightful shape but also the versatility of their fillings. While ground meat is a classic choice, many also enjoy cheese, spinach, or even lentil fillings, each offering its unique flavor profile. The flaky exterior, achieved through careful rolling and frying, provides a satisfying contrast to the soft, savory interior, making every bite a delightful experience.
The Must-Do’s
To ensure the authenticity of these pastries, it is crucial to knead the dough until smooth and elastic, as this contributes to the flakiness of the final product. Additionally, allowing the dough to rest helps relax the gluten, making it easier to roll out. When sealing the edges of the pastries, ensure they are tightly closed to prevent any filling from leaking during frying.
Savor the rich flavors of these crescent-shaped pastries filled with savory meat, cheese, or spinach. These pastries can be made ahead and frozen. They will last in the freezer for up to 3 months. Bake straight from frozen, adding a few extra minutes to the cooking time.
In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Gradually add the lukewarm water and olive oil, mixing until a dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
In a skillet over medium heat, sauté the chopped onion in a bit of olive oil until translucent. Add the minced garlic and cook for another minute. Stir in the ground meat, cumin, cinnamon, black pepper, and salt. Cook until the meat is browned and fully cooked, about 5-7 minutes. Remove from heat and mix in pine nuts and fresh parsley. Let the filling cool.
Divide the rested dough into small balls (about the size of a golf ball). Roll each ball into a thin circle on a floured surface. Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape, sealing the edges by pressing them together. You can crimp the edges with a fork for a decorative touch.
In a deep frying pan, heat the vegetable oil over medium heat. Fry the pastries in batches until they are golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
Serve warm with a side of yogurt or tahini sauce for dipping.
Ingredients
Directions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Gradually add the lukewarm water and olive oil, mixing until a dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
In a skillet over medium heat, sauté the chopped onion in a bit of olive oil until translucent. Add the minced garlic and cook for another minute. Stir in the ground meat, cumin, cinnamon, black pepper, and salt. Cook until the meat is browned and fully cooked, about 5-7 minutes. Remove from heat and mix in pine nuts and fresh parsley. Let the filling cool.
Divide the rested dough into small balls (about the size of a golf ball). Roll each ball into a thin circle on a floured surface. Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape, sealing the edges by pressing them together. You can crimp the edges with a fork for a decorative touch.
In a deep frying pan, heat the vegetable oil over medium heat. Fry the pastries in batches until they are golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
Serve warm with a side of yogurt or tahini sauce for dipping.
Notes
These pastries can be made ahead and frozen. They will last in the freezer for up to 3 months. Bake straight from frozen, adding a few extra minutes to the cooking time.
Pro Tips
For an extra layer of flavor, consider adding spices like sumac or allspice to the filling. If you’re short on time, store-bought dough can be used, but homemade dough yields the best texture. Be cautious not to overcrowd the frying pan; fry in batches to maintain the oil temperature for perfectly crisp pastries. Lastly, serve them immediately after frying for the best taste and texture.
Serving Suggestions
These crescent pastries are best served warm, accompanied by a tangy yogurt dip or a drizzle of tahini sauce. They also pair wonderfully with a fresh tabbouleh salad or pickled vegetables, enhancing the overall dining experience.
Garnishing & Presentation
To elevate the presentation, garnish the pastries with a sprinkle of fresh parsley or mint just before serving. A few lemon wedges on the side not only add color but also provide a refreshing burst of acidity that complements the rich flavors of the pastries.
الطعام الذي يُشاركه الأصدقاء هو طعام مُبارك
Translation: ‘Food shared with friends is blessed food.’ This proverb highlights the importance of sharing meals and the joy that comes from gathering around food, particularly in Palestinian culture.
Growing up in a Palestinian household, these crescent pastries were a staple at family gatherings. I remember my grandmother lovingly preparing the dough and filling, teaching me the art of sealing the pastries just right. Each bite brings back fond memories of laughter, stories, and the warmth of family. It is a tradition I cherish and hope to pass down, celebrating our culture through food.
Equipment Needed
- Mixing bowl
- Rolling pin
- Skillet
- Deep frying pan
- Slotted spoon
- Paper towels
Cooking Techniques
Frying
Cooking food in hot oil, allowing for a crispy exterior and tender interior.
Sautéing
Quickly cooking food in a small amount of oil over high heat.
Serving Suggestions
- Serve with a side of garlic yogurt sauce or tahini.
- Pair with a fresh salad or pickled vegetables.
Garnish Suggestions
- Sprinkle with fresh parsley or mint before serving.
- Serve with lemon wedges for an added zest.