63min 4 ppl
Sambousek bi Jibneh (Cheese Sambousek)
57 minutes
4 people
Medium31–60 min or 7–12 steps
57 min · 8 steps
Medium: 31–60 min or 7–12 steps
486 kcalper person
Protein 15g
Carbs 39g
Fats 30g
About this dish
A simple, unleavened dough is rolled thin, folded around a molten filling of crumbled feta, mozzarella and nigella seeds, then fried until the half-moon parcels turn deep gold and shatteringly crisp.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Flat-leaf parsleyleaves only, finely chopped15 g
Dairy & Eggs
- feta cheesecrumbled200 g
- Mozzarella cheesegrated100 g
Dried Goods
- Strong white bread flourplus extra for dusting350 g
- Warm water150 ml
Spices & Seasonings
- Fine sea salt1 tsp
- Nigella seeds1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Extra-virgin olive oil60 ml
- Vegetable Oilfor deep-frying500 ml
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Rolling pin
- Large saucepan
- Meat thermometer
- Slotted spoon
Method
1
In a mixing bowl, combine the flour and salt. Add the olive oil and warm water and mix to a smooth, firm dough.
Approx. 5 minutes
2
Turn the dough out onto a work surface and knead for 4 minutes until soft and pliable.
Approx. 4 minutes
3
Cover the dough with cling film and leave to rest at room temperature for 20 minutes.
Approx. 2 minutes
4
Meanwhile, mix the crumbled feta, mozzarella, parsley, nigella seeds and black pepper together in a bowl to make the filling.
Approx. 6 minutes
5
Divide the rested dough into 16 equal pieces and roll each on a lightly floured surface into a thin 10 centimetre round.
Approx. 12 minutes
6
Spoon a heaped teaspoon of the cheese filling onto one half of each round, fold the dough over to form a half-moon and press the edges firmly with a fork to seal.
Approx. 15 minutes
7
Heat the vegetable oil in a large saucepan to 180°C, checking with a thermometer. Fry the sambousek in batches for 3 minutes, turning once, until deep golden and crisp.
Approx. 10 minutes
8
Lift out with a slotted spoon, drain on kitchen paper and serve warm.
Approx. 3 minutes
