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Air-Fried Phyllo Sambousek


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!

Vegetarian phyllo Sambousek with potatoes, carrots, and peas.
Vegetarian Stuffed Air Fried Phyllo Sambousek

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.
Potato carrots and peas filling ingredients.
Vegetarian Sambousek Filling Ingredients

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.
Potato carrots and peas filling for phyllo Sambousek.
Potato Carrots & Peas Sambousek Filling

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.
Vegetarian phyllo Sambousek with potatoes, carrots, and peas.
Air Fried Phyllo Sambousek

MORE RAMADAN RECIPES

Homemade Sambousek
Cheesy Zaatar Crescent Rolls.
Za’atar Croissants

PHYLLO SAMBOUSEK RECIPE

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

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.
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