Chicken Sambousik Recipe – Sumac & Pine Nut Flavors

Last Updated on 3 months by Neha Deshmukh

Chicken Sambousik Recipe – Sumac & Pine Nut Flavors

Hey everyone! If you’re anything like me, you love a good savory snack. And let me tell you, these Chicken Sambousik are seriously addictive. I first made these for a family gathering, and they disappeared within minutes! The flaky pastry, the flavorful chicken filling… it’s a little bit of heaven in every bite. Today, I’m so excited to share my recipe with you.

Why You’ll Love This Recipe

These aren’t just any fried pastries. Chicken Sambousik are packed with incredible Middle Eastern flavors – think tangy sumac, nutty pine nuts, and tender chicken, all wrapped in a beautifully crisp shell. They’re perfect as an appetizer, a snack, or even a light meal. Plus, they’re surprisingly fun to make (especially if you get the family involved!).

Ingredients

Here’s what you’ll need to create these delicious Sambousik:

• 2 boiled chicken breasts
• 2 large onions
• Approximately 1/4 cup extra virgin olive oil (adjust to your liking)
• 4 tbsp sumac
• Approximately 1/4 cup pine nuts
• Salt and pepper to taste
• Sambousik dough (enough for 12-15 triangles – you can find this at Middle Eastern grocery stores or make your own!)
• Oil for frying (vegetable or canola work well)

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this recipe:

Sumac: A Unique Middle Eastern Spice

Sumac is a gorgeous crimson spice with a lemony, tangy flavor. It’s a staple in Middle Eastern cuisine and adds a wonderful brightness to the filling. If you can’t find it, a squeeze of lemon juice can work in a pinch, but it won’t be quite the same.

Pine Nuts: Toasting for Enhanced Flavor

Don’t skip toasting the pine nuts! It brings out their natural sweetness and adds a lovely texture. Just a few minutes in a dry pan over medium heat is all it takes. Watch them carefully – they burn easily!

Sambousik Dough: Regional Variations & Availability

Sambousik dough is a thin, flaky pastry similar to phyllo dough, but a little more robust. You can usually find it frozen in Middle Eastern grocery stores. If you’re really struggling to find it, you could use phyllo dough, but be extra gentle as it’s more delicate.

Olive Oil: Choosing the Right Quality

A good quality extra virgin olive oil really shines in this recipe. It adds a lovely fruity note to the caramelized onions.

Chicken Breasts: Options for Preparation

I prefer using boiled chicken breasts for this recipe, as it keeps the filling nice and moist. You could also use shredded rotisserie chicken for a super quick option! About 300-400g of cooked chicken is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large pot, heat the olive oil over medium heat.
2. Add the finely chopped onions and cook, stirring frequently, until they’re beautifully tender and caramelized – this takes about 15-20 minutes. Patience is key here! You want them a lovely golden brown.
3. Season the caramelized onions with sumac, salt, and pepper. Give it a good mix to make sure everything is well combined. The sumac will turn the onions a gorgeous reddish hue.
4. Add the cooked chicken breast pieces to the pot and combine with the caramelized onions. Stir well to ensure the chicken is coated in all that flavorful goodness.
5. Stir in the toasted pine nuts and remove the pot from the heat. Let the filling cool slightly before assembling the Sambousik. This makes it easier to handle.
6. Now for the fun part! Place about 1 tablespoon of filling in the center of a sambousik sheet.
7. Fold the sheet into a triangle, pressing the edges firmly to seal. You want to make sure there are no gaps!
8. If needed, create a simple flour-water paste (equal parts flour and water) to secure the edges. This is especially helpful if your dough is a little dry.
9. Repeat the assembly process with the remaining dough and filling.
10. Heat oil for frying in a deep pan or fryer. Cook the Sambousik until they’re golden brown and beautifully crispy – about 2-3 minutes per side.
11. Place the fried Sambousik on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to ensure even cooking.
• Keep the assembled Sambousik covered with a damp cloth while you’re frying to prevent the dough from drying out.
• For extra crispy Sambousik, fry at a slightly higher temperature (but watch them carefully!).

Variations

I love experimenting with this recipe! Here are a few ideas:

• Vegan Sambousik Adaptation: Swap the chicken for crumbled firm tofu or a mixture of lentils and vegetables.
• Gluten-Free Sambousik Options: Look for gluten-free sambousik dough or try using a gluten-free phyllo dough alternative.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a dash of chili flakes to the filling for a little extra heat. My friend, Sarah, loves adding a finely chopped green chili!
• Festival Adaptations (Ramadan, Eid): These are always a hit during Ramadan and Eid celebrations. They’re a perfect way to break the fast or share with loved ones.

Serving Suggestions

These are fantastic served warm with a side of plain yogurt or a tangy dipping sauce like tahini sauce. A sprinkle of fresh parsley adds a lovely pop of color.

Storage Instructions

Leftover Sambousik can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore their crispiness.

FAQs

What is Sambousik and where does it originate?

Sambousik (also spelled sambousek or sambusa) is a popular Middle Eastern pastry filled with savory ingredients. Its origins can be traced back to Central Asia, and it’s now enjoyed throughout the Middle East, North Africa, and even parts of India!

Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to assemble the Sambousik.

What can I substitute for Sambousik dough?

Phyllo dough is the closest substitute, but it’s more delicate. Spring roll wrappers can also work in a pinch, but the texture will be different.

How do I prevent the Sambousik from opening during frying?

Make sure the edges are sealed tightly! Using a flour-water paste can help. Also, don’t overcrowd the pan, and maintain a consistent oil temperature.

Can I bake these instead of frying?

Yes, you can! Brush the assembled Sambousik with olive oil and bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until golden brown and crispy. They won’t be quite as crispy as fried Sambousik, but still delicious!