Cheese Filled Lebanese Sambousek with Crispy Dough
Equipment
- 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
Ingredients
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
Instructions
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.