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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/cheese-sambousek-recipe/