So if you do fast Ramadan, Sambosek is essential on the Iftar table for some reason.

The Middle Eastern or Levantine version of the Sambosek is a little different than the Asian one.

We usually have two types:

Minced Beef or Cheese

Now to each home a unique recipe is put together to form the Sambosek to individual taste.

In my house, with my family we never actually made Sambosek, my mother was not a big fan of frying. However, today, many people are substituting frying with oven baking, and this is how I cooked my Sambosek which can be both fried and oven baked.

So this year, I decided to take the recipe from those who make it, my mother in law, and my uncle’s wife.

The minced beef is usually mixed with onions and roasted pine nuts, whereas the cheese can be used as desired, some people use one kind of cheese, and anything really should work, I on the other hand, got my hands on an amazing recipe, which I will be sharing below.

So, there you go, I will now share the recipes to both Sambosek, and please let us know how they turn out.

Tip: Always have your Sambosak dough covered in ziplock or fabric while preparing, to keep it from drying, which will make it easily break after.

For full recipe click Sambosek