Yoghurt Sambousa


For The Dough:

  • 2 ¾ cups of all-purpose flour
  • 1 ½ teaspoons salt
  • 2 sticks  (equivalent to 1 cup) of unsalted butter, softened
  • 1 cup plain yogurt

For the Filling:

  • 1 medium onion, finely chopped
  • 2 tablespoons of olive oil
  • 1 package of ground chicken (you can use beef or lamb)
  • 2 tablespoons of tomato paste
  • ¼ teaspoon of cayenne pepper
  • 1 ¼ teaspoons salt
  • ¼ teaspoon black pepper
  • ½ cup chopped parsley
  • ¼ cup toasted pine nuts
  • 1 ½ tablespoons fresh lemon juice

For the Egg Wash:

  • 1 large egg
  • 1 tablespoon of water

To make the Dough:

  • Whisk together the flour and salt in a small bowl.
  • Beat together the yoghurt and butter in a mixer (or use a bowl with an electric mixer) on medium speed until well combined.
  • Mix in the flour at low speed until incorporated (the dough will be a bit sticky)
  • Cut the dough into two halves and dust with flour, cover with plastic wrap, and let it chill in the fridge for 2 hours.

To make the Filling:

  • In a medium sized skillet, cook the onion in the olive oil, over medium heat until softened.
  • Add the ground meat, and cook stirring frequently to break up the large pieces, for about 3 minutes.
  • Stir in the tomato paste, cayenne, salt and pepper, and mix it well so that all the meat is coated let it cook until the meat is done for another 5 to 7 minutes.
  • Next transfer the meat mixture into a large bowl, and stir in the remaining ingredients and let it cool.

To make the Sambousa:

  • Preheat the oven to 400°F / 200°C
  • Roll out 1 piece of dough (keep the other half in the fridge)
  • Make little balls out of the dough about 1-½ inches wide and roll them out with a rolling pin, the circle should be about 4 inches wide.
  • Place a teaspoon of the meat mixture on the rolled out circle, and close the edges with you fingertips.
  • Using a fork, seal the edges, and then place on the baking sheet.
  • Once all of the sambousas are done, make the egg wash by whisking the egg and water.
  • Next brush the egg wash over the sambousa and bake in the oven for about 15 minutes, until golden brown.
  • Once they are done, allow them to cool for a few minutes before serving



by Rabat Manzil