There’s a reason I called this the perfect cheese sambousek —and it’s not a title I give easily. This is one of those recipes we’ve made for years, through countless gatherings and Iftars, and it has never once failed us. The dough is light and crisp, the cheese perfectly melty, and every bite is packed with the flavor and comfort of home.

In our family, sambousek is non-negotiable. Whether it’s a holiday table or a last-minute visit, there’s always a stash in the freezer—just waiting to be fried and served warm to guests. And no matter how many we make, there are never enough leftovers.

This recipe is the one most people ask me for. So here it is, shared the way my mom makes it, with all the little tweaks that make it truly special.

What is Sambousek?

Sambousek are crisp, filled pastries—usually shaped into crescents or triangles—commonly served as part of mezze or on festive tables across West Asia and North Africa. Ours are stuffed with cheese, folded by hand, and always the first thing to disappear at a gathering.

You’ll find variations of this pastry across many cultures, each with its own filling, folding technique, and name—from sambusa in the Horn of Africa to samosas in South Asia. What unites them is a shared love of flaky dough, flavorful fillings, and the joy of offering something warm and golden from the kitchen.

In our home, sambousek has always meant cheese, parsley, and the unmistakable scent of something delicious frying just before guests arrive.

Why You’ll Love It

Tested—and perfected.
We’ve made this recipe for years. It’s never failed, and it’s always the most requested thing on the table.

Golden and crisp.
The dough fries up light and airy with a perfect crunch—no soggy pastries here.

Cheesy, herby, deeply savory.
The filling is full of flavor from salty cheese, fresh parsley, and a pinch of nigella.

Freezer-friendly.
These sambousek are made for prepping ahead. Keep a stash in the freezer and fry them up straight from cold.

Tradition, wrapped in dough.
This is one of those recipes that feels like home—something we make for guests, holidays, and sometimes, just because.

Tips for Making the Perfect Cheese Sambousek

🥣 The Dough

• The secret to that signature crunch? A little cornstarch in the dough and a light hand when kneading.

• The recipe calls for 1 cup of milk or water, plus ⅓ cup oil—but flour can vary depending on humidity, brand, and storage. Start with those amounts, then add water a little at a time if the dough feels too dry. You’re aiming for a soft, smooth dough—not sticky, but not dry either.

• Kneading the dough well helps develop the gluten and makes it easier to roll thin. The thinner the dough, the crispier the sambousek.

• A bit of baking powder gives the dough a light, airy texture when fried.

🥄 The Filling

• You can use Akkawi, Nabulsi, or Halloumi cheese—or a mix. If your cheese is very salty, soak it in water and drain it well (ideally overnight).

• Want a bit of stretch? You can add a spoon or two of mozzarella—but be careful not to overdo it, or the cheese may leak during frying.

• Stir in some chopped parsley and nigella seeds for flavor and that classic touch.

• Even if your cheese feels dry, there might still be hidden moisture. A tablespoon of flour in the filling helps prevent sogginess.

Curious how Nabulsi cheese is made? Sawsan from Chef in Disguise shares a detailed guide that brings the process—and the tradition—beautifully to life.

🥟 Shaping & Sealing

• Roll out your dough and cut circles with a cookie cutter or cup—about 9 cm wide is perfect.

• Place 1 tablespoon of filling in the center, then fold into a crescent and seal well.

• You can braid the edges for a traditional finish, or press with a fork—both work beautifully as long as they’re tightly sealed.

Frying

• Don’t overcrowd the pan—it’ll drop the oil temperature and make your sambousek greasy.

• But don’t use too large a pan either—they cook fast and might brown before they’re done.

• They float while frying, so flip them to get even color on both sides.

• Fry in batches, drain on paper towels, and serve hot.

Air Frying (if you must 😉)

Take sambousek out of the freezer for 5 minutes. Brush lightly with oil and air fry at 200°C (390°F) for 8–12 minutes, flipping halfway. They puff and crisp—but don’t expect deep-fried perfection. Still, a solid lighter option.

If you’re building a mezze spread, pair these with my fried zucchini with garlic yogurt sauce for a perfect start to the table. These perfect cheese sambousek have been part of our table for as long as I can remember—and if you try them, I hope you love them as much as we do. And if you end up with no leftovers, you’ll know you did it right.