These flaky pastries are a must have on my Ramadan table. Made with a potato carrots and peas filling for a hearty vegan Sambousek. They’re baked/air-fried for a less oily version. Perfect to make a big batch and freeze for later.

About The Recipe

• Using 4-ingredient homemade dough
• Vegan | Plant based
• Air fried / baked: less oil
• Freezer-friendly

Ingredients You Need

For the Vegetable Filling

1. Carrots
   
   
2. Frozen Peas
   
   
3. Potatoes
   
   
4. Onions
   
   
5. Spices & Oil
   
   
6. Vegetable broth / water

How To Make Sambousek

Step 1: Make the Sambousek Dough

• Add the flour, sugar, salt, and oil to a bowl.
• Mix to combine using a whisk. Gradually add in the water.
• Knead by hand until smooth and not very sticky. Add more flour if too wet, or a little more water if too dry. Cover to rest for an hour.

Step 2: Make the Potato Carrots & Peas Filling

• Sauté the onions in a large pan with olive oil over medium-high heat. Cook for 5 minutes until translucent.
• Stir in the spices. Add splashes of water/broth to avoid burning.
• Add the carrots. Stir and cook until it darkens in colour a little – about 3 minutes.
• Repeat the same for the potatoes, cooking for 5 minutes.
• Mix in the frozen peas. Cover in water/broth to top off the vegetable mix.
• Turn the heat down to medium-low. Cook for 15 to 20 minutes, stirring frequently and adding more water as needed. Once the vegetables are soft and cooked through, remove into a bowl and set aside to cool down for later.

Step 3: Shape the Sambousek

• Sprinkle flour on a clean flat surface. Remove the dough from the bowl. Cut in half and cover one-half back in the bowl.
• Fold the other half twice. Roll it out into a thin rectangle.
• Cut into 9 x 2 inch strips – just an estimate.
• Take one strip out, then cover the rest under a clean kitchen towel.
• Add 1 to 2 teaspoons of the vegetable filling to the bottom of the strip – in a triangle shape – leaving space to fold over it. Pinch down to seal off the sides, as you continue folding the triangle upward towards the end of the strip.

Step 4: Bake at 375 F (or 190 C) for 10 to 12 minutes, until golden brown. Flipping halfway.

Step-by-Step Video

Watch this quick tutorial to see how we make the vegan Sambousek:

Expert Tips

Freezing & reheating: Place any extra Sambousek (before frying) on a sheet pan lined with parchment paper. Freeze for 30 minutes, then move to freezer bags to store for up to 3 months. To reheat, simply bake or air fry at similar temperatures, for a little longer – adjust according to individual equipments.

Cutting the vegetables: Make sure to dice them up to the same size – similar to a pea. This is to ensure even cooking, and to fit nicely when folding the Sambousek.

Baking / Air frying: This Sambousek recipe with the homemade dough can be baked or air fried instead of traditional frying. You can brush some oil spray (though I didn’t). Just make sure to flip them halfway.

Related Recipes

Find more recipe ideas to make during Ramadan:

Vegan 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!

Vegan Sambousek

Recipe by Waseem HijaziCourse: Snacks, AppetizersCuisine: Arabic, Middle Eastern, RamadanDifficulty: Easy

Servings

15

Sambousek

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Flaky hearty pastry with potatoes, carrots, and peas. These vegan Sambousek are air-fried and freezer-friendly. Perfect to make a big batch and have ready on hand for later!

Ingredients

• For the Dough

• 2 1/2 cups (330g) all purpose flour

• 2 tsp sugar

• 1/2 tsp salt

• 1/4 cup (50ml) vegetable oil

• 1 cup water, room temperature

• For the Vegetable Filling

• 2 tbsp olive oil

• 1 large onion, small dice

• 1 large potato, small cubes

• 1 large carrot, small dice

• 1 cup frozen peas

• 1 tbsp cumin

• 1 tsp seven spice

• 1 tsp garam masala – optional

• 1/4 tsp smoked paprika

• 1/4 tsp salt – adjust to taste

• 1/4 tsp black pepper
  

• water or vegetable broth – as needed

Directions

• Making the Dough
• Add the flour, sugar, salt, and oil to a bowl.
• Mix to combine using a whisk. Gradually add in the water.
• Knead by hand until smooth and not very sticky. Add more flour if too wet, or a little more
  water if too dry. Cover to rest for an hour.
• Making the Vegetable Filling
• Sauté the onions in a large pan with olive oil over medium-high heat. Cook for 5 minutes
  until translucent.
• Stir in the spices. Add splashes of water/broth to avoid burning.
• Add the carrots. Stir and cook until it darkens in colour a little – about 3 minutes.
• Repeat the same for the potatoes, cooking for 5 minutes.
• Mix in the frozen peas. Cover in water/broth to top off the vegetable mix.
• Turn the heat down to medium-low. Cook for 15 to 20 minutes, stirring frequently and
  adding more water as needed. Once the vegetables are soft and cooked through, remove into a bowl and set aside to cool down for later.
• Shaping the Sambousek
• Sprinkle flour on a clean flat surface. Remove the dough from the bowl. Cut in half and
  cover one-half back in the bowl.
• Fold the other half twice. Roll it out into a thin rectangle.
• Cut into 9 x 2 inch strips – just an estimate.
• Take one strip out, then cover the rest under a clean kitchen towel.
• Add 1 to 2 teaspoons of the vegetable filling to the bottom of the strip – in a triangle shape –
  leaving space to fold over it. Pinch down to seal off the sides, as you continue folding the
  triangle upward towards the end of the strip.
• Air fry at 375F (or 190C) for 10 to 12 minutes, until golden brown – flipping halfway.

Notes

• When working with the dough, make sure to cover under clean towel to avoid drying up.
• Freezing & reheating: place uncooked Sambousek on sheet pan with parchment paper. Freeze for 30 minutes. Transfer to freezer bags.
• Cut up the vegetables to the same size. As small as the peas.
• No need to peel the vegetables. Just make sure to wash thoroughly before and after cutting.