Cheese Filled Lebanese Sambousek has been a staple in my family for as long as I can remember. The aroma of them frying, filling my grandmother’s kitchen with a savory, cheesy scent, is one of my most cherished childhood memories. These aren’t just pastries; they’re little pockets of joy, perfect for sharing. If you’ve ever wondered, “What are Lebanese sambousek?”, they are essentially savory pastries, often fried or baked, filled with delicious ingredients. This Lebanese cheese sambousek recipe is my attempt to recreate those magical flavors at home. Let’s get cooking!
Why You’ll Love This Cheese Filled Lebanese Sambousek
Get ready to fall in love with these incredible savory Lebanese pastries! They offer an explosion of flavor with a delightful crispy exterior and a warm, gooey cheese center. You’ll appreciate that this homemade cheese sambousek comes together surprisingly quickly, making it perfect for weeknights.
- Incredibly delicious taste with a perfect balance of savory cheese and fresh herbs.
- Prep time is manageable, allowing you to whip up a batch without a whole day commitment.
- A healthier appetizer option, especially when considering baked versions or portion control.
- Budget-friendly ingredients mean you can enjoy this traditional Lebanese food without breaking the bank.
- This easy cheese sambousek recipe is wonderfully family-friendly and fun to make together.
- They are versatile enough for any occasion, from casual snacks to elegant mezze platters.
- The satisfying crunch is simply irresistible.
Ingredients for Authentic Lebanese Sambousek
Gathering these ingredients is the first step towards an amazing Lebanese cheese sambousek recipe. This list covers everything you need for both the dough and the irresistible filling. For the dough, you’ll find pantry staples that create a wonderfully pliable base, perfect for our sambousek dough recipe.
- 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 – this is the best cheese for sambousek, offering a mild, salty flavor. If you can’t find it, good quality mozzarella works too.
- ½ cup feta cheese – adds a delightful tanginess.
- 2 tablespoons finely chopped fresh mint or parsley – for freshness.
- ½ teaspoon nigella seeds (optional) – these tiny seeds add a unique, slightly peppery flavor.
- ½ teaspoon Aleppo pepper or sweet paprika – for a hint of color and mild spice.
- Freshly cracked black pepper to taste
How to Make Homemade Cheese Filled Lebanese Sambousek
Now comes the fun part – bringing these delicious pastries to life! This guide will walk you through every step, from crafting the perfect dough to achieving that signature golden crisp. Learning how to make Lebanese sambousek is easier than you think, and the results are so rewarding.
Preparing the Dough
- Step 1: In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon sugar, 1 teaspoon salt, and 2 teaspoons instant dry yeast. In a separate bowl, mix ½ cup warm water, ¼ cup warm milk, ¼ cup vegetable oil, and 1 tablespoon plain yogurt.
- Step 2: Gradually add the wet ingredients to the dry ingredients. Mix until a shaggy dough forms, then knead on a lightly floured surface for about 8-10 minutes. You’re looking for a soft, elastic dough that springs back when poked.
- Step 3: Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for 30-40 minutes. It should puff up and nearly double in size, smelling slightly yeasty and warm.
Making the Cheese Filling
- Step 4: If you’re using Akkawi cheese, it’s important to soak it first. Place the cheese in a bowl of water for about 30 minutes to help reduce its saltiness, then drain it well and crumble.
- Step 5: In a medium bowl, combine the crumbled Akkawi cheese with ½ cup feta cheese. Stir in 2 tablespoons finely chopped fresh mint or parsley, ½ teaspoon nigella seeds (optional), ½ teaspoon Aleppo pepper or sweet paprika, and freshly cracked black pepper to taste. This is where you can explore different sambousek filling ideas if you like, but this classic combo is divine!
Shaping the Middle Eastern Cheese Triangles
- Step 6: Once the dough has risen, gently punch it down. Divide it into two equal portions. On a clean, lightly floured surface, roll out one portion of dough to about 1/8 inch thickness.
- Step 7: Use a 3-inch round cutter to cut out circles from the dough. Place about a teaspoon of the cheese mixture in the center of each circle.
- Step 8: Fold each circle in half to create a half-moon shape, enclosing the filling. Press the edges firmly to seal, then crimp them with a fork. These are your beautiful Lebanese cheese turnovers!
Frying to Golden Perfection
- Step 9: Heat about 2-3 inches of neutral oil in a deep pot or Dutch oven to 350°F (175°C). Maintaining this temperature is key for achieving truly crispy cheese sambousek.
- Step 10: Carefully fry the shaped sambousek in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes per side, until they are a beautiful golden brown and wonderfully crisp. This quick method of how to fry sambousek ensures they cook through without getting greasy.
- Step 11: Remove the fried sambousek with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Pro Tips for the Best Cheese Filled Lebanese Sambousek
I’ve learned a few tricks over the years to make these Middle Eastern cheese triangles absolutely perfect. Following these tips will ensure your sambousek are a hit every time, whether you’re making a classic or exploring a delicious sambousek recipe vegetarian option for friends.
- Use Akkawi cheese if you can find it – its mild saltiness is ideal. If not, a good quality mozzarella is a fine substitute.
- Don’t overwork the dough; a light hand keeps it tender.
- Ensure your oil is at the correct temperature before frying for that perfect crisp.
- Seal the edges really well to prevent the cheese from leaking out into the hot oil.
What’s the secret to perfect Lebanese sambousek?
The secret is twofold: a well-rested, pliable dough and correctly heated oil. This prevents them from becoming soggy. If your sambousek are ever soggy, it’s usually because the oil wasn’t hot enough, or you overloaded the pan, dropping the temperature too much. For more tips on achieving perfect fried foods, check out this guide on how to make homemade mayonnaise, which often involves similar frying techniques.
Can I make Cheese Filled Lebanese Sambousek ahead of time?
Yes! You can prepare the dough and filling a day in advance. Shape the Lebanese cheese pastries and store them on a baking sheet in the refrigerator, covered tightly. Fry them just before serving for the best texture.
How do I avoid common mistakes with Homemade Cheese Sambousek?
The most common pitfalls are soggy sambousek and leaky filling. Make sure your oil is at 350°F (175°C) before frying, and don’t crowd the pan. Also, press the edges firmly when sealing and crimp with a fork to ensure the delicious cheese stays inside. If you’re interested in other delicious appetizers, consider trying these Korean BBQ Meatballs.
Best Ways to Serve Cheese Filled Lebanese Sambousek
These delightful savory Lebanese pastries are incredibly versatile, making them a fantastic addition to any meal. Their irresistible crispy exterior and warm, gooey cheese center are perfect for so many occasions. They are a cornerstone of traditional Lebanese food!
- Serve them hot straight from the fryer as a crowd-pleasing appetizer. They are wonderful alongside a fresh yogurt-cucumber dip or a zesty tahini sauce.
- Include them as part of a larger mezze platter, alongside hummus, baba ghanoush, and falafel. Their rich flavor complements other small bites beautifully.
- Pack them in a picnic basket or lunchbox for a delicious on-the-go treat. They are surprisingly good at room temperature, making them ideal for outdoor gatherings.
Nutrition Facts for Cheese Filled Lebanese Sambousek
When enjoying these delightful cheese stuffed Lebanese dumplings, it’s good to have an idea of the nutritional breakdown. Keep in mind that these figures are estimates and can vary based on the exact ingredients used, especially the type of cheese and oil absorbed during frying. This Lebanese cheese pastry is a treat meant to be savored!
- Serving Size: 1 sambousek
- Calories: 150
- Fat: 9g
- Saturated Fat: 4g
- Protein: 5g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 1g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Cheese Filled Lebanese Sambousek
Properly storing and reheating your delicious pastries ensures you can enjoy them later. Once your cheese filled Lebanese sambousek have cooled completely on a wire rack, you can store them. For short-term storage, place them in an airtight container in the refrigerator for up to 3-4 days. If you want to keep these delightful Lebanese cheese turnovers for longer, freezing is your best bet. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. This makes having homemade sambousek readily available a breeze! For more freezing tips, you might find this article on last recipes helpful.
When you’re ready to enjoy them again, reheating sambousek is simple. For best results and to restore that delightful crispiness, reheat them in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until heated through and golden. You can also reheat them in an air fryer for a few minutes. Avoid microwaving them, as this tends to make them soft and lose their satisfying crunch.
Frequently Asked Questions About Homemade Cheese Filled Lebanese Sambousek
Can I bake Cheese Filled Lebanese Sambousek instead of frying?
Absolutely! While frying gives you that signature crispiness, you can definitely bake these Lebanese cheese pastries. Brush them lightly with olive oil or melted butter and bake at 375°F (190°C) for about 15-20 minutes, or until golden brown. This is a great option if you’re looking for a lighter version or want to make a larger batch with less fuss. This variation is a wonderful part of any Lebanese cheese sambousek recipe. For a similar baked appetizer, consider these Ham and Gouda Puff Pastry Muffins.
What if Akkawi cheese is unavailable for an authentic Lebanese sambousek?
Don’t worry if you can’t find Akkawi cheese! The most common substitute for an authentic Lebanese sambousek is a good quality, low-moisture mozzarella. You can also mix mozzarella with a little bit of ricotta or even a touch of cream cheese for added creaminess. The key is to balance the meltiness with a bit of tang, which the feta cheese in the recipe already helps with!
Why are my sambousek soggy and how can I prevent it?
Soggy sambousek are usually a sign that the oil wasn’t hot enough when they were fried, or the pan was overcrowded. Make sure your oil is consistently at 350°F (175°C). Fry them in small batches so the oil temperature doesn’t drop too much. Draining them on a wire rack instead of paper towels can also help maintain crispiness.
Can I use different types of cheese in my Lebanese cheese sambousek recipe?
Yes, experimenting with cheese is one of the fun parts! While Akkawi and feta are traditional, you can try combinations like halloumi (though it’s saltier and might need soaking), or even a blend of mozzarella and a mild white cheese. Just ensure the cheese melts well and isn’t too watery.
Variations of Cheese Filled Lebanese Sambousek You Can Try
While the classic cheese filling is absolutely divine, don’t be afraid to get creative with your Cheese Filled Lebanese Sambousek! Exploring different sambousek filling ideas can lead to exciting new flavor combinations. You can also adjust the cooking method for a lighter treat.
- Baked Cheese Sambousek: For a less oily option, try baking! Arrange your shaped sambousek on a parchment-lined baking sheet, brush them generously with olive oil or melted butter, and bake at 375°F (190°C) for 15-20 minutes, or until golden brown and crisp.
- Spicy Cheese Filling: Amp up the heat by adding a pinch of cayenne pepper or a finely minced jalapeño to the cheese mixture. This adds a wonderful kick to the savory Lebanese pastries.
- Herb Garden Twist: Beyond mint and parsley, consider adding fresh dill, chives, or even a touch of za’atar to your cheese filling for a different aromatic profile.
- Sweet & Savory Blend: For a bolder flavor, try mixing a teaspoon of pomegranate molasses into the cheese filling. It adds a subtle sweetness and tang that complements the saltiness of the cheese beautifully.
Amazing Cheese Filled Lebanese Sambousek Recipe
- Total Time: 1 hour 5 minutes
- Yield: 25 sambousek 1x
- Diet: Vegetarian
Description
Enjoy these delightful cheese-filled Lebanese sambousek, a popular Middle Eastern pastry with a crispy, golden exterior and a warm, gooey cheese center. Perfect as an appetizer, picnic food, or part of a mezze spread.
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 mozzarella if unavailable)
- ½ cup feta cheese
- 2 tablespoons finely chopped fresh mint or parsley
- ½ teaspoon nigella seeds (optional)
- ½ teaspoon Aleppo pepper or sweet paprika
- Freshly cracked black pepper to taste
- Neutral oil for deep frying
Instructions
- Prepare the Dough: In a large bowl, whisk together flour, sugar, salt, and yeast. In a separate bowl, mix warm water, warm milk, oil, and yogurt. Gradually add wet ingredients to dry ingredients, kneading for 8-10 minutes until a soft, elastic dough forms. Cover with a damp towel and let rise in a warm place for 30-40 minutes, or until doubled in size.
- Make the Cheese Filling: If using Akkawi cheese, soak it in water for 30 minutes to reduce saltiness, then drain and crumble. Mix Akkawi and feta cheeses in a bowl with chopped mint or parsley, nigella seeds, Aleppo pepper, and black pepper. Set aside.
- Shape the Sambousek: Punch down the risen dough and divide it into two portions. On a floured surface, roll out one portion to about 1/8 inch thickness. Cut out 3-inch circles. Place a spoonful of cheese mixture in the center of each circle. Fold into a half-moon shape and press edges to seal. Crimp the edges with a fork.
- Fry to Golden Perfection: Heat neutral oil to 350°F (175°C). Carefully fry sambousek in batches for 2-3 minutes per side, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- Serve: Enjoy these cheese-filled Lebanese sambousek warm or at room temperature.
Notes
- Akkawi cheese can be substituted with mozzarella if Akkawi is unavailable.
- Nigella seeds are optional but traditional for authentic flavor.
- Ensure oil temperature is maintained for crispy sambousek.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 sambousek
Keywords: Cheese Filled Lebanese Sambousek, Lebanese cheese sambousek recipe, Homemade cheese sambousek, Lebanese sambousek, Middle Eastern cheese triangles, Crispy cheese sambousek, Baked cheese sambousek, Lebanese cheese turnovers