These air-fried phyllo Sambousek are made with a vegetarian filling. A hearty potato carrots and peas filling. They’re freezer-friendly and easy to make to have on hand for later. Perfect Ramadan appetizer to kick off Iftar!

ABOUT THE RECIPE

• Air fried
• Freezer-friendly
• Ramadan appetizer
• Easy to make

INGREDIENTS YOU NEED

This air-fried phyllo Sambousek recipe calls for a few simple ingredients only. Always do a taste test of the filling to adjust the spices to your liking.

1. Potatoes: cut into small cubes – similar size as the frozen carrots & peas.
   
   
2. Frozen carrots & peas: use fresh (or canned) vegetables instead if you prefer. Adjust cooking times accordingly – will take longer.
   
   
3. Onions
   
   
4. Tomato paste: just a little goes a long way. Adds a rich flavour to the filling.
   
   
5. Spices: cumin, garam masala, salt & pepper is all you need.

MAKING THE FILLING

• Sauté the onions with the oil in a large pan over medium high heat for 5 minutes.
  
  
• Once translucent, add the spices and stir to combine.
  
  
• Add the cubed potatoes, and cook to soften: 8 to 10 minutes – stirring occasionally and adding broth as needed to avoid burning.
  
  
• Add the frozen carrots & peas, stir and cook for 5 minutes.
  
  
• Add the tomato paste and more broth, stir again to combine, then add salt to taste. Remove and set aside to cool down.

HOW TO FOLD SAMBOUSEK

Step 1: Preparing the Phyllo Sheets

Prepare the phyllo sheets. Defrost in fridge the night before, then take them out to room temperature an hour before using.

Place all 8 sheets on top of each other. Cut in half (horizontally), then cut each in half again (vertically). Making 4-inch wide sheets.

Take out 2 small sheets, and cover the rest with a slightly damp kitchen towel. Place both sheets on top of one another, then fold making a triangle pocket – see photos/video in this post.

Step 2: Filling & Folding the Sambousek

Add 1 heaping tablespoon of the filling into the triangle pocket. Continue folding, then lightly brush the end with melted vegan butter (or oil spray) to seal off. Cover under a clean towel, and continue folding the rest of the Sambousek.

Step 3: Air frying or Freezing for later

Cover both sides of the Sambousek in oil spray. Air fry at 350 F, for 5 minutes, until golden crispy. Freeze any leftover (uncooked) Sambousek in freezer bags to fry later.

STEP-BY-STEP VIDEO

Watch this quick tutorial to see how to make air-fried phyllo Sambousek:

EXPERT TIPS

• Freeze for later: To freeze leftover uncooked Sambousek, place them on a sheet pan lined with parchment paper. Freeze for 30 minutes, then empty into air tight containers/freezer bags to store for up to 3 months.
  
  
• Make the filling ahead of time. You can prepare the potato carrots & peas filling in advance, if you’re making a big batch of Sambousek (perfect to prep ahead for Ramadan). Chill in the fridge for up to 5 days, and roll/fold the Sambousek throughout to freeze for later.

MORE RAMADAN RECIPES

PHYLLO SAMBOUSEK RECIPE

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Air-Fried Phyllo Sambousek

Recipe by Waseem HijaziCourse: Ramadan, Snacks, AppetizersCuisine: Arab, Middle EasternDifficulty: Easy

Servings

16

Sambousek

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

These air-fried phyllo Sambousek are made with a vegetarian filling. A hearty potato carrots and peas filling. They’re freezer-friendly and easy to make to have on hand for later. Perfect Ramadan appetizer to kick off Iftar!

Ingredients

• 1 onion, small dice

• 4 small potatoes, small dice

• 1 1/2 cups frozen carrots & peas

• 1 tsp cumin

• 1 tsp garam masala

• 1/4 tsp black pepper

• 1 tsp salt

• 1 tsp tomato paste

• Vegetable broth as needed

• 8 sheets of phyllo pastry, cut into 4 parts

• 4 tbsp melted vegan butter, room temperature

• Oil spray

Directions

• Defrost phyllo pastry in the fridge the night before, minimum: 12 hours. Take out to room temperature an hour before using.
• Make the filling. Sauté the onions with the oil in a large pan over medium high heat for 5 minutes. Once translucent, add the spices and stir to combine. Add the cubed potatoes, and cook to soften: 8 to 10 minutes – stirring occasionally and adding broth as needed to avoid burning. Add the frozen carrots & peas, stir and cook for 5 minutes. Add the tomato paste and more broth, stir again to combine, then add salt to taste. Remove and set aside to cool down.
• Prepare the phyllo sheets. Place all 8 on top of each other. Cut in half (horizontally), then cut each in half again (vertically). Making 4-inch wide sheets. Take out 2 small sheets, and cover the rest with a slightly damp kitchen towel. Place both sheets on top of one another, then fold making a triangle pocket – see photos/video in this post.
• Add 1 heaping tablespoon of the filling into the triangle pocket. Continue folding, then lightly brush the end with melted vegan butter (or oil spray) to seal off. Cover under a clean towel, and continue folding the rest of the Sambousek.
• Cover both sides of the Sambousek in oil spray. Air fry at 350 F, for 5 minutes, until golden crispy. Freeze any leftover (uncooked) Sambousek in freezer bags to fry later – See Notes.

Notes

• To freeze leftover uncooked Sambousek, place them on a sheet pan lined with parchment paper. Freeze for 30 minutes, then empty into air tight containers/freezer bags to store for up to 3 months.