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Savory Sambusak – Crispy Middle Eastern Pastries Perfect for Purim

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Pareve

Sambusak are crisp, golden half-moon pastries popular across Middle Eastern and North African Jewish communities. This version has a flaky oil-based dough filled with potatoes, onions, garlic, cumin, paprika and parsley, baked with a sesame seed topping. They’re a favorite for Purim.

Making Sambusak

The dough is made with oil and warm water, so it’s tender and easy to work. Cook the potatoes until soft and mash them roughly with caramelized onions and spices; let the filling cool before assembling. Seal the edges firmly so they don’t open in the oven, brush with egg wash and sprinkle with sesame seeds.

Kosher Notes

These potato sambusak are pareve, so they can be served with a meat or dairy Purim meal. Cheese-filled sambusak are dairy; meat-filled ones are meat.

Make-Ahead and Freezing

Freeze unbaked sambusak and bake from frozen, adding 5 to 7 minutes. The filling keeps 2 days.

Savory Sambusak – Crispy Middle Eastern Pastries Perfect for Purim
These crispy triangular pastries filled with seasoned potatoes and onions are a traditional Middle Eastern treat that's perfect for Purim celebrations.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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