The Perfect Cheese Sambousek
Crispy fried pastries filled with cheese, herbs, and tradition. A family-favorite recipe with a light, golden dough and irresistible flavor.
Servings 60 pieces
Ingredients
For the dough
- 3 cups all-purpose flour
- 1 ½ tbsp powdered milk (or see note for fresh milk substitution)
- ½ tbsp corn starch
- 1 tsp salt
- ¼ tsp baking powder
- ⅓ cup vegetable oil (like corn or sunflower oil)
- 1 cup water (start with this, and add more if needed—see note)
For the cheese filling
- 600 g grated cheese (Akkawi, Nabulsi, or Halloumi; see note)
- 2 tbsp fresh flat leaf parsley
- 1 tbsp flour
- ½ tsp nigella seeds
For frying
- Vegetable oil for frying
Instructions
- In a large bowl, combine flour, powdered milk, cornstarch, salt, and baking powder.
- Add the vegetable oil and water. Knead until the dough comes together and feels soft—not sticky or dry. Add a little more water if needed.
- Cover and let the dough rest for 30 minutes.
- In a separate bowl, mix the grated cheese, parsley, flour, and nigella seeds.
- Roll out the dough and cut into 9 cm circles using a cookie cutter or glass.
- Place about 1 tablespoon of filling in the center of each circle. Leave the edges clear to help with sealing.
- Fold the dough over into a crescent shape. Braid the edges or press with a fork to seal tightly.
- Heat the oil in a pan and fry sambousek in batches until golden on both sides.
- Drain on paper towels and serve hot as part of a mezze spread or on their own.
Notes
Air Frying Instructions: For a lighter version, these can be air fried. Take them out of the freezer for about 5 minutes—don’t let them thaw completely or they may stick. Brush each one lightly with vegetable oil and air fry at 200°C (390°F) for 8–12 minutes, flipping halfway through. They will puff and become crisp, but the texture won’t fully match deep-frying.
Storage: Freeze after shaping, before frying. Can be fried directly from frozen.