Sambusak is a cheesy, delectable staple of the Syrian community. It’s also a symbol of the gathering of women. Sambusak is traditionally made by multiple women in the kitchen, usually while their kids are at school. These beautiful homemakers would all come together and laugh as they braided the delicate edges, then serve them to those same children with pride when they trooped in from school.
“It takes a village, as the saying goes. Gathering with friends or family is a good way to get through difficult times, and baking sambusak is a perfect excuse to come together.” Learn more about the Mind over Batter cookbook in our Q&A with the authors.
Ingredients
Servings 15 pastries
- 1 cup [140 g] all-purpose flour
- 1/2 cup [80 g] semolina flour
- 10 Tbsp [150 g] salted butter at room temperature
- 1/2 tsp fine sea salt
- 1/4 cup [60 ml] warm water about 110°F [45° C]
- 4 oz [115 g] grated Muenster or mozzarella cheese
- 2 eggs
- Toasted sesame seeds for garnish
Nutritional Facts
Nutrition Facts
Sambusak
Amount per Serving
Calories
148
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
48
mg
16
%
Sodium
194
mg
8
%
Potassium
35
mg
1
%
Carbohydrates
11
g
4
%
Fiber
0.4
g
2
%
Sugar
0.1
g
0
%
Protein
4
g
8
%
Vitamin A
316
IU
6
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 325°F [165°C].
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl using a handheld electric mixer, combine the flour, semolina, butter, and salt. Slowly add the water while mixing. The dough will be crumbly.
- Scoop it all together with your hands and knead until a ball forms. Cover the dough with plastic wrap until ready to use.
- In a separate bowl, combine the cheese and 1 egg to make the filling.
- Sprinkle some sesame seeds on a small plate and set a sheet of parchment paper on a baking sheet. Take a walnut-size piece of dough and roll it into a ball. Lightly dip one side of the dough ball into the sesame seeds and place it sesame-side down on the prepared baking sheet. Then, use your palm to press it flat into a round that is 3 to 4 in [7.5 to 10 cm] in diameter. Spoon a heaping 1 tsp of filling onto the dough and close it into a half-moon shape, using your fingers to seal the edges. For prettier edges, use a fork to create a pattern along the seal. For a traditional crimp, pinch one corner at the end of the crescent and fold the dough toward you. Pinch the little peak it makes and fold it toward you. Keep going until you get to the end of the crescent, and tuck the last part under. Repeat with the remaining dough and filling.
- Beat the remaining egg and use it to lightly brush the tops of the pastries. Bake for 20 to 25 minutes, or until golden and crisp.
- Serve immediately for melted cheesy goodness!
Notes
Reprinted with permission from Mind Over Batter: 75 Recipes for Baking as Therapy by Jack Hazan, © 2023. Published by Chronicle Books. Photographs © Lauren Volo.
