Cheese Sambousek
These golden, crispy Levantine pastries are stuffed with a savory, herb-infused melted cheese filling.
Ingredients
- •2 cups all-purpose flour (250g)
- •1/3 cup vegetable oil or melted butter
- •1/2 teaspoon salt
- •1/2 cup lukewarm water (plus 1-2 tablespoons more if needed)
- •1 cup feta cheese, crumbled
- •1 cup mozzarella cheese, shredded
- •1/4 cup fresh parsley, finely chopped
- •1 large egg, lightly beaten (for the filling mixture)
- •2 cups vegetable oil for frying
Instructions
- 1
In a large bowl, combine the flour and salt, then pour in the oil and rub it into the flour with your fingertips until it resembles coarse crumbs.
- 2
Gradually add the lukewarm water, kneading gently until a smooth, pliable dough forms that does not stick to your hands.
- 3
Cover the dough with a damp towel and let it rest at room temperature for 30 minutes.
- 4
In a medium bowl, mix together the crumbled feta, shredded mozzarella, chopped parsley, and beaten egg until well combined.
- 5
Divide the rested dough into small equal portions, about the size of walnuts, and roll each into a smooth ball.
- 6
On a lightly floured surface, roll each dough ball into a thin circle about 4 inches in diameter.
- 7
Place a tablespoon of the cheese filling onto the center of each dough circle.
- 8
Fold the dough over the filling to create a half-moon shape, and press the edges firmly to seal.
- 9
Crimp the edges using the tines of a fork or by making a decorative twisted rope pattern.
- 10
Heat the vegetable oil in a deep skillet or frying pan to 350°F (175°C).
- 11
Fry the sambousek in batches for 3 to 4 minutes per batch, turning occasionally, until golden brown and crispy.
- 12
Remove the pastries with a slotted spoon and drain them on a plate lined with paper towels before serving warm.
💡 Chef tips
- You can assemble the sambousek ahead of time and freeze them unbaked on a tray, then fry them straight from the freezer by adding an extra minute or two to the cooking time.
- For a lighter alternative, bake the pastries on a parchment-lined baking sheet at 400°F (200°C) for 20 minutes, brushing them with oil before baking.
- A pinch of dried mint or nigella seeds mixed into the cheese filling adds an authentic traditional flavor.
✅ How it should turn out
The finished cheese sambousek should be blistered, deeply golden, and crisp on the outside, yielding to a hot, stretchy, and savory herb-scented cheese center.