Today I’m sharing Sambousek, or Meat Pockets.
If you’re like me, the news of lockdown has you grabbing at all the comfort food. Something that gives you a sense of familiarity. Treats that hug you like your mother with a warm blanket.
You also have mouths to feed. And boy are those kids ALWAYS HUNGRY. The sound of the constant opening of the fridge door is enough to make you go insane, and you’re both probably asking for frequent, much-needed study breaks.
That’s where sambousek, or meat pockets, come in. These little bite-size treats use a regular meat stuffing (or a plant based version, if that’s your preference) and minimally leavened dough. If you’re a bread-making novice, don’t worry, this recipe is almost fool-proof. You mix it with your hands, meaning no stand mixer required. You can even start these in the morning and have them ready by lunch time.
Since this recipe is baked (but traditionally fried) these keep for about a week in the fridge and longer in the freezer. So anytime someone asks, “What do we have to eat?” You can answer, “Grab a sambousek!”
Sambousek (Meat Pockets)
Meat Stuffing (or Plant Based Meat Stuffing) is filled into small pockets of minimally leavened dough. While they’re traditionally fried, baking them helps them last longer in the fridge. Perfect anytime of day.
Serves: 8
Prep time: 30 minutes
Cook time: 45 minutes
Ingredients:
Filling:
1 recipe of Meat Stuffing or Plant Based “Meat” Stuffing
Dough:
1/2 tsp active dry yeast
1 c warm water
3 c all-purpose flour
1/2 tsp mahlab powder (optional)
1 tsp salt
1/2 c olive oil
Egg wash:
1 egg, beaten (optional)
Instructions:
Add the yeast to the water and allow to thicken and foam, about 10 minutes.
Combine the remaining ingredients in a large bowl. When yeast is ready, gradually add the mixture to the bowl while mixing. Continue working with your hands until dough comes together, about 3 minutes. Rest, covered, for about 30 minutes, until smooth and “relaxed.”
Preheat the oven to 400F/200C. Roll out the dough to about 1/4 inch thick and cut with a 2-inch round cutter.
Flatten a piece with your fingers and place 1 heaping Tbsp of filling into the center. Close the dough around the filling, crimping the edges sealed.
Place on a parchment-lined baking sheet and repeat with remaining pieces of dough. Roll the scraps and repeat until no dough remains.
Brush the meat pockets with beaten egg (if using) and place the baking tray in the oven. Bake until golden-brown, about 20 minutes, turning the pan halfway through.
Allow to cool and store in an air-tight container in the fridge up to 1 week. Freeze for several months.
