Savory Sambusak – Crispy Middle Eastern Pastries Perfect for Purim

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Purim always gets me excited about making sambusak. These little golden triangular pastries filled with savory goodness are such a hit at our Purim seudah, and honestly, they disappear faster than I can make them. The kids love helping me fold them, even though half end up looking more like wonky purses than proper triangles.

Why Sambusak Are Perfect for Purim Celebrations

Sambusak have roots throughout the Middle East and North Africa, with each region adding its own twist. Some folks make them with cheese, others with meat, and plenty go the vegetarian route with spinach or potatoes. I’ve settled on a potato and onion filling that’s hearty but not too heavy. The secret is getting the potatoes just tender enough to mash slightly but not so soft they turn to mush.

The pastry dough is where things get interesting. You want it sturdy enough to hold the filling without tearing, but tender enough that it’s not like biting into cardboard. I use a combination of oil and a little bit of warm water, which makes the dough pliable and gives you those lovely crispy edges when they bake. Rolling them thin takes some practice, but don’t stress if they’re not perfectly uniform.

Getting the Pastry Dough Just Right

These work beautifully as part of a Purim spread alongside other finger foods, or you can serve them as a light lunch with a simple salad. They keep well for a day or two and actually reheat nicely in the oven. I usually double the batch because they’re perfect for freezing before baking, which means you can have fresh sambusak ready whenever you need them.

Savory Sambusak - Crispy Middle Eastern Pastries Perfect for Purim - Middle Eastern recipe
Purim always gets me excited about making sambusak. These little golden triangular pastries filled with savory goodness are such a hit at our Purim seudah, and honestly, they disappear faster than I can make them. The kids love helping me fold them, even though half end up looking more like wonky purses than proper triangles. Sambusak have roots throughout the Middle East and North Africa, with each region adding its own twist. Some folks make them with cheese, others with meat, and plenty go the vegetarian route with spinach or potatoes. I've settled on a potato and onion filling that's hearty but not too heavy. The secret is getting the potatoes just tender enough to mash slightly but not so soft they turn to mush. The pastry dough is where things get interesting. You want it sturdy enough to hold the filling without tearing, but tender enough that it's not like biting into cardboard. I use a combination of oil and a little bit of warm water, which makes the dough pliable and gives you those lovely crispy edges when they bake. Rolling them thin takes some practice, but don't stress if they're not perfectly uniform. These work beautifully as part of a Purim spread alongside other finger foods, or you can serve them as a light lunch with a simple salad. They keep well for a day or two and actually reheat nicely in the oven. I usually double the batch because they're perfect for freezing before baking, which means you can have fresh sambusak ready whenever you need them.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 24 pastries
Course: Appetizer
Cuisine: Middle Eastern
Calories: 145
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 3/4 cup warm water approximately
  • 1 teaspoon baking powder
For the Filling
  • 2 pounds Yukon Gold potatoes peeled and diced
  • 2 medium yellow onions finely chopped
  • 3 tablespoons vegetable oil
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 3 cloves garlic minced
  • 1/4 cup fresh parsley chopped
For Assembly
  • 1 large egg beaten for egg wash
  • 1 tablespoon sesame seeds optional

Method
 

Make the Dough
  1. In a large bowl, whisk together flour, salt, and baking powder.
  2. Make a well in the center and add the oil. Using your fingers, rub the oil into the flour mixture until it resembles coarse crumbs.
  3. Gradually add warm water, starting with 1/2 cup, mixing until the dough comes together. Add more water as needed to form a soft, pliable dough.
  4. Knead the dough on a lightly floured surface for 5-6 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.
Prepare the Filling
  1. Boil the diced potatoes in salted water until tender, about 12-15 minutes. Drain well and let cool slightly.
  2. Heat oil in a large skillet over medium heat. Add onions and cook until softened and lightly golden, about 8-10 minutes.
  3. Add garlic, cumin, and paprika. Cook for another minute until fragrant.
  4. Add the cooked potatoes to the skillet and mash them roughly, leaving some chunks for texture. Season with salt and pepper.
  5. Stir in chopped parsley and let the filling cool completely before assembling.
Assemble and Bake
  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Divide the dough into 24 equal pieces. Roll each piece into a thin circle, about 4-5 inches in diameter.
  3. Place about 2 tablespoons of filling in the center of each circle. Brush the edges lightly with water.
  4. Fold the dough over to create a half-moon shape, then bring the two corners together and pinch to form a triangle. Press edges firmly to seal.
  5. Place sambusak on prepared baking sheets. Brush tops with beaten egg and sprinkle with sesame seeds if using.
  6. Bake for 22-25 minutes until golden brown and crispy. Serve warm or at room temperature.

Notes

Sambusak can be assembled and frozen before baking. Place them on a baking sheet, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 5-7 minutes to the cooking time. The filling can be made up to 2 days ahead and refrigerated. Let it come to room temperature before assembling. For a richer dough, you can substitute 2 tablespoons of the oil with melted margarine.
Nutrition Facts
24 servings per recipe
Serving size 1 serving
Calories 145
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 285mg 12%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.

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