Cheese Sambousek Recipe

Introduction

Cheese Sambousek is a delightful Middle Eastern pastry filled with a creamy cheese mixture and encased in a tender, flaky dough. These golden turnovers make a perfect appetizer or snack, combining a rich filling with a crispy exterior.

Ingredients

• 500 grams (1 lb 2 oz / 3 1/4 cups) all-purpose flour
• 1 teaspoon mahlab (optional)
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1 egg
• 2 tablespoons sugar syrup or granulated sugar
• 100 grams (3.5 oz) butter, room temperature
• Water, as needed (start with 1/2 cup or more to create a dry dough)
• 500 grams (1 lb 2 oz) cheese
• 3 tablespoons sunflower or canola oil
• 2 tablespoons all-purpose flour
• 1 cup milk
• A pinch of nigella seeds (optional)
• 1/4 teaspoon mahlab (optional)
• To make the flour slurry:
  • 1/3 cup all-purpose flour
  • 1/3 cup water

Instructions

1. Step 1: In a bowl, combine flour, beaten egg, white vinegar, sugar, and salt. Add water starting with 1/2 cup, mixing to form a stiff dough. Add more water if needed, but keep the dough firm and elastic.
2. Step 2: Knead the dough for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for at least 20 minutes.
3. Step 3: Add the room temperature butter to the dough and knead thoroughly until the butter is fully incorporated and the dough is smooth, shiny, and elastic.
4. Step 4: Cover with cling film and refrigerate overnight, or for up to 3 days. This dough works well as a puff pastry substitute.
5. Step 5: To prepare the filling, heat sunflower oil in a saucepan for a few seconds. Add 2 tablespoons of flour and whisk to form a paste. Cook for 30 seconds.
6. Step 6: Slowly add 1 cup of milk while whisking constantly to prevent lumps. Continue stirring until the mixture thickens.
7. Step 7: Add cheese, nigella seeds, and mahlab if using. Whisk over medium heat until the cheese melts into a smooth, stretchy mixture. Let it cool completely before using.
8. Step 8: Remove the dough from refrigeration and divide into two equal portions. Roll each portion on a floured surface to about 6 mm (1/4 inch) thickness.
9. Step 9: Using a pizza cutter, score the dough into approximately 5 x 5 cm (2.5 x 2.5 inch) squares. Keep extra flour handy to prevent sticking.
10. Step 10: Place a heaping tablespoon of filling in the center of each square.
11. Step 11: Prepare the flour slurry by mixing 1/3 cup flour and 1/3 cup water to a moderate thick consistency. Brush the edges of each square with the slurry to help seal.
12. Step 12: Fold two opposite corners over the filling to form a small rectangle. Seal edges firmly by crimping with a fork to prevent leaks during frying.
13. Step 13: Optionally, brush the centers with flour slurry and sprinkle nigella seeds for garnish.
14. Step 14: Heat oil to 350 °F (180 °C) in a frying pan. Fry the sambousek in batches, avoiding overcrowding, until both sides are golden brown, about 2 to 3 minutes per side. Drain on paper towels.
15. Step 15 (Alternative shaping): Roll dough and use a 4-inch (10 cm) cookie cutter to cut circles. Fill each with a tablespoon of filling, brush edges with flour slurry, fold into half-moons, and crimp edges with a fork.
16. Step 16: Fry half-moon shaped sambousek following the same frying instructions above.

Tips & Variations

• Use mahlab sparingly for a subtle aromatic flavor that complements the cheese filling.
• For a richer taste, combine several types of cheese such as feta, mozzarella, or akkawi.
• If you want a lighter version, consider baking the sambousek at 375 °F (190 °C) until golden instead of frying.
• Keep the dough refrigerated when not shaping to prevent it from becoming too sticky to work with.

Storage

Store cooked sambousek in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350 °F (175 °C) until warmed through to maintain crispiness. Uncooked shaped sambousek can be frozen on a baking sheet then transferred to a freezer bag for up to 1 month; fry them directly from frozen, adding a little extra cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for the filling?

Yes, a mix of salty and mild cheeses such as feta, mozzarella, or ricotta works well. Adjust salt accordingly depending on the cheese used.

Is it necessary to refrigerate the dough overnight?

While not strictly necessary, refrigerating the dough overnight improves texture and makes it easier to handle, yielding a flakier, more tender pastry.

Cheese Sambousek Recipe

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★★★★★

4.8 from 84 reviews

Cheese Sambousek is a delicious Middle Eastern savory pastry filled with a creamy cheese mixture. This recipe features a tender, flaky dough made with a blend of flour, butter, and vinegar, filled with a smooth and stretchy cheese filling, then fried to golden perfection. Perfect as an appetizer or snack, these crispy, cheesy turnovers make for a delightful treat any time of the day.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 8 hours 50 minutes (including chilling time)
• Yield: About 24 sambousek 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Dough Ingredients

• 500 grams (1 lb 2 oz / 3 1/4 cups) all-purpose flour
• 1 teaspoon mahlab (optional)
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1 egg
• 2 tablespoons sugar syrup or granulated sugar
• 100 grams (3.5 oz) butter, room temperature
• Water as needed (start with 1/2 cup or more to create a dry dough)

Cheese Filling Ingredients

• 500 grams (1 lb 2 oz) cheese (a mix of cheeses like akkawi, mozzarella or other stretchy cheeses works best)
• 3 tablespoons sunflower or canola oil
• 2 tablespoons all-purpose flour
• 1 cup milk
• A pinch of nigella seeds (optional)
• 1/4 teaspoon mahlab (optional)

Flour Slurry for Sealing

• 1/3 cup all-purpose flour
• 1/3 cup water

Instructions

1. Prepare the dough: In a large bowl, combine the flour, beaten egg, white vinegar, sugar, salt, and optional mahlab. Gradually add water starting with 1/2 cup and mix until a stiff, elastic dough forms. Avoid adding too much water; the dough should be firm and not sticky.
2. Knead the dough: Knead the dough for about 5 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for at least 20 minutes to allow the gluten to develop.
3. Incorporate butter: Add the room temperature butter to the dough and knead thoroughly until fully incorporated, resulting in a smooth, shiny, and elastic dough. This tenderizes the dough similar to puff pastry.
4. Chill the dough: Cover the dough with cling film and refrigerate overnight or for up to 3 days. This resting period improves texture and makes the dough easier to handle.
5. Make the cheese filling base: Heat the sunflower or canola oil briefly in a saucepan. Add the 2 tablespoons of flour and whisk together to form a paste, cooking it for about 30 seconds to remove the raw flour taste.
6. Add milk and thicken: Slowly pour in 1 cup of milk while whisking constantly to avoid lumps. Continue stirring over medium heat until the mixture thickens significantly.
7. Add cheese and spices: Add the cheese, optional nigella seeds, and mahlab to the thickened milk mixture. Whisk continuously over medium heat until the cheese melts and the filling is smooth, stretchy, and lump-free. Remove from heat and let cool completely before using.
8. Roll out the dough: Divide the chilled dough into two portions. On a floured surface, roll each portion into a 1/4 inch (6 mm) thick rectangle. Keep flour nearby as the dough can be sticky.
9. Cut into squares: Using a pizza cutter or knife, score the dough into approximately 5 x 5 cm (2.5 x 2.5 inch) squares. The size can vary according to preference.
10. Fill the squares: Place a heaping tablespoon of cooled cheese filling in the center of each dough square.
11. Prepare flour slurry: Mix 1/3 cup flour with 1/3 cup water until moderately thick. Brush the edges of each square with this slurry to help seal the sambousek.
12. Fold and seal: Fold two opposite corners over the filling to form a mini rectangle. Press the edges firmly and crimp with the back of a fork to ensure a tight seal, preventing filling leakage during frying.
13. Optional garnish: Brush the center of the folded sambousek with slurry and sprinkle with nigella seeds for visual appeal and added flavor.
14. Fry the sambousek: Heat oil in a frying pan to 350°F (180°C). Fry a few sambousek at a time without crowding until golden brown, about 2 to 3 minutes per side. Use tongs to flip carefully. Drain on paper towels to remove excess oil.
15. Alternative half-moon shape: Roll out dough as before, cut into 4-inch (10 cm) circles using a cookie cutter, and fill each with a tablespoon of cheese filling. Brush edges with slurry, fold into half-moons, and crimp edges with a fork to seal.
16. Fry half-moon sambousek: Heat oil to 350°F (180°C) and fry the half-moon sambousek in batches until golden on both sides, approximately 2 to 3 minutes per side. Drain on paper towels.

Notes

• Optional mahlab adds a subtle aromatic flavor traditional in Middle Eastern pastries.
• The butter in the dough makes it an excellent, easier substitute for puff pastry.
• Adjust the cheese type based on your preference; stretchy and mild cheeses work best to create a creamy filling.
• Make sure to seal the sambousek edges tightly to prevent leaking during frying.
• You can freeze uncooked sambousek and fry directly from frozen, adjusting frying time accordingly.
• Use fresh or frozen nigella seeds to add a classic Middle Eastern touch as garnish.

Keywords: Cheese Sambousek, Middle Eastern pastry, fried cheese pastry, stuffed dough, savory snack