There’s something magical about biting into a perfectly crisp sambousek—golden on the outside, warm and cheesy on the inside. This cheese-filled Lebanese sambousek is everything you love about Middle Eastern comfort food in a two-bite package. Whether served as part of a larger Lebanese mezze spread or packed up as the perfect picnic food, these turnovers are rich with flavor and tradition. I’ve been making them for years, and they never last more than a few minutes once they hit the table. Think of them as the Middle Eastern version of a mini calzone—but with a lighter, flakier dough and an irresistibly gooey cheese filling.
Cheese Filled Lebanese Sambousek with Crispy Dough
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer
Cuisine Lebanese
Mixing bowls For the dough and the filling
Rolling Pin To flatten the dough evenly
3-inch round cookie cutter or a glass To cut uniform dough circles
Fork To seal the edges of the sambousek
Slotted spoon For removing sambousek from the hot oil
Paper towels For draining excess oil after frying
Heavy-bottomed pot or deep fryer To keep the oil at a stable frying temperature
For the Dough
- 3 cups all-purpose flour plus extra for dusting
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoons instant dry yeast
- ½ cup warm water
- ¼ cup warm milk
- ¼ cup vegetable oil
- 1 tablespoon plain yogurt
For the Cheese Filling
- 1½ cups Akkawi cheese or substitute with mozzarella if unavailable
- ½ cup feta cheese
- 2 tablespoons finely chopped fresh mint or parsley
- ½ teaspoon nigella seeds optional, but traditional
- ½ teaspoon Aleppo pepper or sweet paprika
- Freshly cracked black pepper to taste
For Frying
- Neutral oil like canola or sunflower enough for deep frying
Step 1: Prepare the Dough
In a large bowl, whisk together flour, sugar, salt, and yeast. In a separate small bowl, mix warm water, warm milk, oil, and yogurt. Slowly incorporate the wet ingredients into the dry mixture, kneading for 8–10 minutes until a soft, elastic dough forms.
Cover with a damp towel and let it rise in a warm place for about 30–40 minutes or until doubled in size.
Step 2: Make the Cheese Filling
While the dough is rising, prepare your cheese filling. If using Akkawi cheese, soak it in water for 30 minutes beforehand to reduce saltiness, then drain and crumble. Mix Akkawi and feta cheeses together in a bowl with chopped mint or parsley, nigella seeds, Aleppo pepper, and black pepper. Set aside.
Step 3: Shape the Sambousek
Once the dough has risen, punch it down and divide it into two portions to make it easier to handle. Roll out one portion to about 1/8 inch thickness on a floured surface. Cut out circles using your cutter or glass.
Place a spoonful of the cheese mixture in the center of each circle. Fold over to create a half-moon shape and press the edges together. Seal with the tines of a fork to ensure they don’t open while frying.
Step 4: Fry to Golden Perfection
Heat your frying oil to 350°F (175°C). Carefully lower the sambousek into the hot oil in batches. Fry for about 2–3 minutes on each side or until golden brown and crisp. Use a slotted spoon to remove them and drain on paper towels.
Step 5: Serve Warm or Room Temperature
These are best enjoyed warm, but they’re also delicious at room temperature—making them ideal for mezze spreads, packed lunches, or picnic tables.
Pairings
Cheese sambousek are incredibly versatile and go beautifully with other elements of Lebanese cuisine.
- Serve with a Mezze Spread: Pair with fattoush, baba ghanoush, and hummus for a full lebanese mezze experience. Throw in some crispy lebanese potatoes with a squeeze of lemon and garlic for extra zing.
- Complement with a Soup: A warm lentil soup or shorbat adas balances the richness of the cheese filling.
- For a Bigger Meal: Include sambousek as part of a full lebanese dinner alongside kibbeh (or try a classic kibbeh recipe lebanese style), lebanese meat pies, or a spiced rice dish like hashweh.
- Beverage Pairings: Fresh mint lemonade, laban (yogurt drink), or a chilled dry white wine if you're leaning Mediterranean-modern.
These cheese sambusak also work beautifully as appetizers before a heavier main or even as a vegetarian-friendly option when serving a group—perfectly fitting into both lebanese recipes vegetarian and lebanese recipes authentic categories.
Frequently Asked Questions
1. Can I bake the sambousek instead of frying?
Yes! While frying gives the crispiest result, you can absolutely bake these. Brush with egg wash and bake at 375°F (190°C) for 20–25 minutes until golden brown. They'll be slightly less crisp but still delicious.
2. What cheese is best for sambousek?
Traditionally, Akkawi is used, but you can substitute with a combination of mozzarella and feta. The goal is a mix that melts well but still has a bit of tang. Avoid overly wet cheeses, as they can make the dough soggy.
3. Can I freeze sambousek?
Definitely. Assemble the sambousek and freeze them raw on a tray. Once frozen solid, transfer to a zip-top bag. Fry directly from frozen—just add an extra minute or two of cook time.
4. Is this the same as Syrian sambousek?
While both Syrian and Lebanese sambousek share similarities, the fillings and dough can vary slightly. Syrian recipes often use spiced meats or vegetables, while this version sticks with a simple cheesy filling that aligns more with traditional lebanese cuisine. Still, both are beloved across the middle east food culture.
5. Can I add other ingredients to the filling?
Absolutely. Some people add caramelized onions, za’atar, or even chili flakes for a kick. You can even mix in spinach or chopped olives for a variation on the traditional sambousek recipe.
