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This was fantastic! The first time I made sambousek, and thanks to your clear instructions they turned out great. Made them along with Tahina Dressing & Sauce for an evening meeting of our team, and everything was eaten up faster than I could take photos! I made one regular batch and one converted into gluten free with gluten free all purpose flour, and that went well, too. Little more fragile, but very tasty. Also I didn't fry them but made them in the oven. For the spinach filling I made as suggested but omitted the sumac and added some zaatar instead. Totally yummy!! Made for PAC fall 2009. Thanks for posting this winner!
Lovely little pitas (pies) as we'd call them in Greece. I made small amounts of the various fillings and used refrigerated dough from the supermarket. That way, they were quick to make. Shallow-fried in olive oil. My personal favouritie was the meat-stuffed pastry as I found the meat stuffing very fragrant with the spices. Great snack. Thanks.
Thanks for the recipe. I baked these with olive oil but they turned out to be a bit hard.