Cheese sambousek is a popular Middle Eastern pastry, known for its crispy, golden exterior and rich, cheesy filling. These savory turnovers are typically made with a flaky or doughy shell, filled with a blend of cheeses such as feta, akkawi, or halloumi, often mixed with herbs and spices for extra flavor. They can be baked or fried, making them a delicious and versatile appetizer or snack, commonly enjoyed during gatherings, Ramadan, or alongside dips like yogurt or tahini sauce.
Cheese sambousek is one of my favorite Lebanese appetizers, especially during Ramadan. Crispy on the outside and cheesy on the inside, it’s the perfect combination.
I always like to keep cheese sambousek in my freezer so that whenever I crave some, I can simply take them out and deep-fry them. They make the perfect Ramadan appetizer!
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Recipe Summary for Cheese Sambousek
- Prep Time: 20 minutes
- Cook Time: 5–7 minutes
- Cooling Time: 5 minutes
- Cuisine: Lebanese / Middle Eastern
- Flavor Profile: Savory, cheesy, slightly salty
- Texture: Crispy on the outside, gooey and cheesy on the inside
What is Cheese Sambousek?
Cheese sambousek is a savory Middle Eastern pastry, similar to an empanada or samosa, filled with a rich and cheesy mixture. It features a crispy, golden-brown shell made from either a flaky or dough-based pastry, traditionally filled with a blend of cheeses such as feta, akkawi, mozzarella, or halloumi. The filling is often enhanced with herbs like parsley and sometimes includes egg white to help bind the cheese.
Cheese sambousek can be either deep-fried or baked, making it a versatile and delicious appetizer or snack. It is especially popular in Lebanese and Middle Eastern cuisine, frequently served during Ramadan, family gatherings, and special occasions. It pairs well with dips like yogurt or tahini sauce and can be prepared in advance and frozen for convenience.
Ingredients
For the Dough:
- All-purpose flour: Forms the base of the dough, providing structure.
- Salt: Enhances flavor and balances the taste.
- Sugar: Adds a slight hint of sweetness to complement the savory filling.
- Oil or melted butter: Adds richness and helps create a tender dough.
- Warm water: Binds the ingredients together and ensures a soft, pliable texture.
For the Cheese Filling:
- Mozzarella cheese: Provides a gooey, stretchy texture when melted.
- Akkawi cheese (or Arabic cheese/feta): Adds a salty, creamy depth of flavor.
- Egg white (optional): Helps bind the cheese mixture together for a smoother filling.
- Chopped parsley: Brings freshness and a hint of herbal flavor to the filling.
How to Make Cheese Sambousek
1-In a bowl, mix the flour, sugar, and salt.
2-Add the melted butter or oil and mix well, rubbing the mixture between your hands until it resembles sand.
3-Gradually add warm water and knead until a soft dough forms.
4-Cover and let the dough rest for 10 minutes.
5-Meanwhile, prepare the filling by mixing the mozzarella and akawi cheese with parsley and egg white until well combined. (The egg white is optional but helps bind the cheese.)
6-After 10 minutes, sprinkle some flour on a flat surface and roll out the dough with a rolling pin.
7-Cut out circles, place some cheese filling in the center, then fold and seal the edges. Use a fork to crimp them.
8-Place the sambousek on a tray and freeze, or deep-fry them immediately until golden brown.
9-Enjoy your crispy, cheesy sambousek!
Tips And Tricks
- Use the Right Cheese Blend – Combining mozzarella for stretchiness and akkawi or feta for saltiness creates the perfect balance of flavor and texture. Soak akkawi in water if it’s too salty.
- Keep the Dough Soft and Elastic – Add warm water gradually while kneading to achieve a smooth and pliable dough that’s easy to roll out.
- Let the Dough Rest – Allowing the dough to rest for at least 10 minutes makes it easier to roll and prevents it from shrinking when shaping.
- Seal the Edges Properly – Use a fork to crimp the edges or a bit of water to press them firmly, preventing the cheese from leaking during frying.
- Freeze for Later – Assemble and freeze sambousek on a tray before transferring them to a bag. Fry straight from the freezer—no need to thaw.
- Control the Oil Temperature – If deep-frying, use medium heat to ensure even cooking. Too hot, and they’ll burn on the outside while remaining raw inside; too cold, and they’ll absorb excess oil.
- Baking Option – For a lighter version, brush with oil or egg wash and bake at 375°F (190°C) until golden brown.
- Pair with Dips – Serve with yogurt, tahini sauce, or a garlic dipping sauce for extra flavor.
Variations of Cheese Sambousek
- Spiced Cheese Filling – Add a pinch of black pepper, chili flakes, or sumac for extra depth of flavor.
- Herb-Infused – Mix in fresh or dried herbs like oregano, thyme, or mint for an aromatic twist.
- Mixed Cheese Blend – Experiment with different cheeses such as halloumi, ricotta, or cream cheese for a unique taste and texture.
- Nutty Crunch – Add a sprinkle of toasted sesame seeds or crushed walnuts inside the filling for extra texture.
- Spinach and Cheese – Combine cheese with sautéed spinach for a flavorful and nutritious variation.
- Meat and Cheese – Mix in a bit of spiced ground beef or lamb for a heartier filling.
- Sweet Version – Swap out the savory filling for a sweet one by using cream cheese, a drizzle of honey, and a touch of cinnamon.
- Different Cooking Methods – Instead of frying, try baking or air-frying for a lighter alternative.
How To Store Cheese Sambousek
- Before Cooking (Freezing Raw Sambousek):
- Arrange the assembled sambousek in a single layer on a tray or baking sheet.
- Place the tray in the freezer for 1–2 hours until they are firm.
- Once frozen, transfer them into a freezer-safe bag or airtight container. This prevents them from sticking together and makes it easier to take out portions when needed.
- They can be stored in the freezer for up to 2–3 months. To cook, fry them directly from frozen—no need to thaw.
- After Cooking (Storing Fried Sambousek):
- Let the fried sambousek cool completely on a wire rack to avoid sogginess.
- Place them in an airtight container or a zip-top bag. They can be stored in the refrigerator for 2–3 days.
- To reheat, place them in the oven or air fryer to restore their crispiness.
- Reheating Fried Sambousek:
- To keep them crispy, avoid microwaving. Instead, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes, or in an air fryer for 5–7 minutes.
Frequently Asked Questions
If you can’t find akkawi cheese, you can substitute it with other soft, mild cheeses like mozzarella, feta, or halloumi. Feta will add a more tangy flavor, while mozzarella gives a stretchier texture.
Ensure the edges of the sambousek are sealed tightly, either by pressing with your fingers or crimping with a fork. You can also dip your fingers in a little water to help seal the edges. If you’re concerned about leaks, you can freeze them first, which will help keep the filling in place while frying.
Yes, you can add sautéed spinach, mushrooms, or even onions to the cheese filling for added flavor and nutrition. Just make sure to drain any excess moisture to prevent soggy sambousek.
Yes, you can use store-bought puff pastry as a shortcut. It will give the sambousek a flakier texture, but it’s equally delicious. Simply cut into circles, fill, and bake or fry as usual.
Definitely! You can experiment with a variety of cheeses, such as ricotta, cream cheese, or goat cheese, to create different flavor profiles. Just make sure the cheese mixture is not too runny to avoid leaks.
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Cheese Sambousek
Ingredients
For the dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ cup oil or melted butter
- ¾ cup warm water (add more as needed)
For the cheese filling:
- 4 cups mozzarella cheese
- 2 cups Akkawi cheese (or substitute with Arabic cheese or feta)
- 1 egg white (optional, helps hold the cheese together)
- 2 tablespoons chopped parsley
Instructions
- In a bowl, mix the flour, sugar, and salt.
- Add the melted butter or oil and mix well, rubbing the mixture between your hands until it resembles sand.
- Gradually add warm water and knead until a soft dough forms.
- Cover and let the dough rest for 10 minutes.
- Meanwhile, prepare the filling by mixing the mozzarella and akawi cheese with parsley and egg white until well combined. (The egg white is optional but helps bind the cheese.)
- After 10 minutes, sprinkle some flour on a flat surface and roll out the dough with a rolling pin.
- Cut out circles, place some cheese filling in the center, then fold and seal the edges. Use a fork to crimp them.
- Place the sambousek on a tray and freeze, or deep-fry them immediately until golden brown.
- Enjoy your crispy, cheesy sambousek!
Video
Notes
- Use the Right Cheese Blend – Combining mozzarella for stretchiness and akkawi or feta for saltiness creates the perfect balance of flavor and texture. Soak akkawi in water if it’s too salty.
- Keep the Dough Soft and Elastic – Add warm water gradually while kneading to achieve a smooth and pliable dough that’s easy to roll out.
- Let the Dough Rest – Allowing the dough to rest for at least 10 minutes makes it easier to roll and prevents it from shrinking when shaping.
- Seal the Edges Properly – Use a fork to crimp the edges or a bit of water to press them firmly, preventing the cheese from leaking during frying.
- Freeze for Later – Assemble and freeze sambousek on a tray before transferring them to a bag. Fry straight from the freezer—no need to thaw.
- Control the Oil Temperature – If deep-frying, use medium heat to ensure even cooking. Too hot, and they’ll burn on the outside while remaining raw inside; too cold, and they’ll absorb excess oil.
- Baking Option – For a lighter version, brush with oil or egg wash and bake at 375°F (190°C) until golden brown.
- Pair with Dips – Serve with yogurt, tahini sauce, or a garlic dipping sauce for extra flavor.
😍😍
Absolutely delicious 😋