Chicken Sambousek

Ingredients

• 250 g (2 cups)plain flour
• 1 tspsalt
• 1 tspsugar
• 60 ml (¼ cup)oil or butter
• 180 ml (¾ cup)warm water
• 280 g (2 cups)shredded chicken
• about 120 g (½ cup)marble cheese
• about 60 g (¼ cup)cream cheese
• about 45 g (¼ cup)chopped tomato
• about 15 g (¼ cup)chopped parsley
• 2 tsptomato paste
• 2 tsphot pepper paste or hot sauce
• ¾ (or to taste)salt
• ½ tsppaprika
• ½ tspgarlic powder

Instructions

1. 1

   Mix the dry ingredients

   Combine the flour, 1 tsp salt and sugar in a bowl.

2. 2

   Rub in the fat

   Add the oil or butter and rub it into the flour mixture with your hands.

3. 3

   Make the dough

   Pour in the warm water and knead until a soft dough forms.

4. 4

   Rest the dough

   Cover the dough and leave it to rest for 20 minutes while you prepare the filling.

5. 5

   Mix the filling

   Combine the chicken, marble cheese, cream cheese, tomato, parsley, tomato paste, hot pepper paste or hot sauce, salt, paprika and garlic powder. Taste and add more salt or spices to your liking.

6. 6

   Cut the circles

   Roll out the dough on a flat surface and cut it into circles.

7. 7

   Fill and seal

   Fill each dough circle and seal it very firmly so it does not open.

8. 8

   Freeze on a tray

   Arrange the pastries on a tray and freeze them for a couple of hours.

9. 9

   Pack the pastries

   Once frozen, transfer the sambousek to a zip-top bag.

10. 10

    Store for frying

    Return the bag to the freezer. When you want to fry some, take out as many as you need 5 to 10 minutes beforehand.

11. 11

    Fry from frozen

    Deep-fry the sambousek while still frozen over medium heat.

What is chicken sambousek?

Sambousek are filled pastries found in several Middle Eastern and neighbouring food traditions, with variations in dough, shape and filling. This version wraps chicken, cheese, tomato and herbs in a simple homemade dough.

The method freezes the sealed pastries before frying, making it practical to cook a small batch when needed. A well-sealed edge helps keep the filling inside as the pastry cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 30g protein, 52g carbs, 24g fat.

The dough supplies most of the carbohydrates, while the oil or butter and cheeses contribute much of the fat; chicken provides most of the protein. The amount of oil absorbed during deep-frying can vary, so serve a moderate portion with salad or vegetables for a more balanced plate.

The dough ingredients

Flour and water: these form the pastry shell, while rubbing in oil or butter gives the dough a tender quality. Add the water and knead until the dough feels soft rather than stiff.

Resting: cover the dough and leave it for 20 minutes. This gives it time to relax before rolling and cutting.

Building the filling

Chicken and cheese: shredded chicken makes the filling substantial, while marble cheese and cream cheese bring savoury flavour and richness. Mix them evenly so each pastry gets a little of both.

Tomato and seasoning: tomato, parsley, tomato paste, hot pepper paste or sauce, paprika and garlic powder season the chicken. Taste the mixture and adjust the salt and spices to suit you.

Roll, fill and seal

Even circles: roll the dough on a flat surface and cut out circles. Keeping them reasonably even helps the pastries cook at a similar pace.

Firm edges: add filling without letting it interfere with the edge, then press the dough closed tightly. A loose seal can split during frying.

Freeze before frying

Tray first: freeze the pastries on a tray for a couple of hours before packing them into a zip-top bag. Freezing them separately first helps prevent them sticking together.

Ready to cook: take out only the number you want and leave them out for 5 to 10 minutes before frying. The recipe calls for frying them while still frozen.

Frying and serving

Medium heat: fry the sambousek from frozen over medium heat. The recipe does not specify a cooking time, so watch them closely and remove them when the pastry is cooked and crisp.

To serve: pair them with a crisp salad or fresh vegetables to balance the rich pastry and cheese filling. Serve hot, taking care with the warm filling.

Recipe notes & tips

• Use warm rather than hot water when mixing the dough.
• Taste the filling before shaping and adjust its salt and spices then.
• Keep the dough covered while you work so it does not dry out.
• Seal each pastry firmly and check the edges before freezing.
• Freeze the pastries on a tray before transferring them to a bag.
• Fry in manageable batches so you can monitor them over medium heat.

Variations

• Herb-forward: add extra parsley to the filling.
• More heat: increase the hot pepper paste or hot sauce to taste.
• Milder filling: use less hot pepper paste or choose a mild sauce.
• Cheese balance: adjust the proportions of marble cheese and cream cheese while keeping the filling amount similar.
• Tomato note: use a little more tomato paste for a deeper tomato flavour.

Common mistakes to avoid

• Dry dough: cover it while it rests and while you shape the pastries.
• Loose seals: press the edges firmly together so the filling stays inside.
• Overfilled circles: use only enough filling to leave room to close the dough securely.
• Skipping the tray freeze: freeze the pastries separately first so they are easier to bag.
• Frying too many at once: cook a manageable batch so you can keep an eye on them.
• Guessing the frying time: watch the pastry closely, as the recipe gives no exact cooking time.

How to store

Freeze the pastries on a tray for a couple of hours, then transfer them to a zip-top bag and keep them in the freezer. Take out only what you need, leave it out for 5 to 10 minutes, and fry from frozen; the recipe does not give a storage duration or reheating instructions.

Frequently asked questions