Cheese Sambousek
Cheese sambousek is a popular Middle Eastern pastry featuring a crispy, golden shell and a rich, cheesy filling. Made with a simple dough and stuffed with a blend of mozzarella, akkawi, or feta cheese, these savory turnovers can be baked or fried for a delicious appetizer or snack. They are especially popular during Ramadan and can be prepared in advance and frozen for convenience. With various filling options and cooking methods, cheese sambousek is a versatile and flavorful dish that pairs well with dips like yogurt or tahini sauce.
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.