Sambousek

Sambousek are the fried crescent pastries that disappear first from every Lebanese mezze table. A tender dough is wrapped around spiced ground beef and pine nuts, then fried until the crust blisters and turns a deep, even gold. Cheese-filled versions are everywhere too, but beef and pine nuts is the classic.

Shattery crust, warm spiced filling

The dough — made with a little yogurt and oil — fries up crisp and shattery without tasting greasy, while the filling stays moist and fragrant with allspice and cinnamon. Pinch the edges tightly and give them a gentle squeeze before frying so the pastries puff like little pillows. If you prefer, bake them at 400°F for about 20 minutes instead of frying; they will be a little less golden but just as good. They are best within the hour, warm from the pan with a squeeze of lemon, and they vanish fastest when the platter is passed around the table.

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