Sambousek with cheese is a savory pastry filled with a blend of three different cheeses and a variety of herbs and spices, making it a flavorful and satisfying snack.
To make it, you will need a few key ingredients. These include shredded mozzarella cheese, crumbled feta cheese, grated halloumi cheese, finely chopped parsley, dried oregano, dried mint, chili flakes (optional), phyllo dough sheets, all-purpose flour, and oil for frying. The combination of these ingredients creates a rich and creamy filling that pairs perfectly with the crispy phyllo dough shell.
With its irresistible blend of cheese and spices, this appetizer is a must-try for anyone who loves Middle Eastern cuisine. So why not give it a try and discover a new favorite dish?
What Is Sambousek?
Sambousek is a savory pastry that is popular in many Middle Eastern countries, including Lebanon, Syria, and Israel. It is typically filled with either meat, cheese, or vegetables, and then fried or baked until crispy.
Origins and History
The origins of sambousek are somewhat unclear, but it is believed to have originated in the Levant region of the Middle East. The word sambousek is derived from the Persian word “sanbosag,” which means “triangular pastry.” Over time, the recipe for sambousek has evolved and adapted to different regions and cultures.
In Lebanon, sambousek is often served as an appetizer or snack during gatherings and celebrations. It is also a popular street food, sold by vendors in small shops and stalls. In Syria, sambousek is sometimes made with a sweet filling, such as dates or honey, and served as a dessert.
Cultural Significance
Sambousek holds cultural significance in many Middle Eastern countries and is often associated with hospitality and generosity. It is a common dish served during Ramadan, the Islamic holy month of fasting, and is also served during weddings and other celebrations.
In addition to its cultural significance, sambousek is also a delicious and versatile snack. It can be filled with a variety of ingredients, including cheese, meat, spinach, and potatoes. Sambousek with cheese is a personal favorite of mine, as the salty and creamy cheese pairs perfectly with the crispy pastry shell.
Ingredients:
- 1 cup of shredded mozzarella cheese
- 1 cup of crumbled feta cheese
- 1 cup of grated coarsely halloumi cheese
- 1 tbsp of finely chopped parsley
- 1 tbsp of dried oregano
- 1 tsp of dried mint
- ½ tsp of chili flakes (optional)
- 1 lb of defrosted phyllo dough sheets
- 1 tbsp of all-purpose flour
- Oil for frying (canola, avocado, or peanut)
How to make sambousek with cheese?
Preparing the Filling:
- Combine crumbled feta, shredded mozzarella, halloumi, parsley, oregano, and mint in a bowl.
- Season the mixture with salt and pepper to taste.
- Set the filling aside.
Making the Phyllo Dough:
- Cut the phyllo sheets into strips 3-4 inches wide.
- Cover the dough strips with a clean towel to prevent them from drying out.
- In a separate bowl, mix flour and water to make a paste-like glue for sealing the pastries.
Filling the Sambousek:
- Place 1-2 tablespoons of cheese filling at the start of a dough strip.
- Fold the corner of the dough strip over the filling to create a triangle.
- Continue folding the dough strip over itself, moving upwards, until you reach the end.
- Use a little bit of the flour-water glue to seal the open edge of the pastry.
- Repeat steps 1-4 with the remaining dough and filling until everything is used up.
Optional Freezing:
The recipe suggests you can freeze the uncooked sambousek at this point for later use.
Frying the Sambousek:
- Heat up cooking oil in a pot to 350°F (175°C).
- Carefully fry the sambousek in batches until golden brown (around 4-6 minutes).
- Avoid overcrowding the pot with pastries.
- Once fried, transfer the sambousek to a paper towel-lined plate to drain excess oil.
Air-Frying (Alternative):
- Preheat your air fryer.
- Lightly brush or spray the sambousek with oil.
- Place them on a parchment paper-lined baking sheet suitable for your air fryer.
- Air-fry the sambousek according to your machine’s instructions until golden brown.
Serving Suggestions
Accompaniments
When serving sambousek, I like to pair it with some fresh veggies and dips. A simple cucumber and tomato salad with a lemon and olive oil dressing is a great option. You can also serve it with some hummus or tzatziki for dipping. These dips not only add a burst of flavor but also complement the cheesy goodness of sambousek.
Presentation Tips
I like to arrange them on a platter with a sprinkle of sesame seeds for added texture. You can also add a sprig of parsley or mint leaves for a pop of color. If you want to get creative, try arranging them in a circle with the dips in the center.
Another great option is to serve it as a part of a mezze platter. Add some olives, stuffed grape leaves, and pita bread to the platter for a complete appetizer spread. This is a great way to impress your guests with a beautiful and delicious presentation.
Nutritional Information
- This sambousek is high in calories due to its pastry shell and cheese filling. One piece contains around 160 calories.
- The cheese filling provides a good source of protein and calcium. However, it is also high in fat and sodium, so it should be consumed in moderation.
- The pastry shell in sambousek is made with flour, which provides carbohydrates but lacks fiber. It also contains some fat and sodium.
If you’re watching your calorie intake, you may want to limit your consumption of this dish. However, it can be a great occasional treat and can be enjoyed as part of a balanced diet.
Variations of Sambousek
Sambousek has seen many variations and adaptations over the years. Here are some of the most popular variations of sambousek:
Different Fillings
Cheese is just one of the many fillings that can be used. Other popular fillings include meat, spinach, and potatoes. The fillings possibilities are endless, and you can get creative with what you put inside your sambousek.
Regional Twists
Sambousek has been a staple in Middle Eastern cuisine for centuries, but each region has its unique twist on the dish. For example, in Lebanon, sambousek is often made with a mixture of meat and pine nuts, while in Egypt, it is commonly filled with cheese and herbs. In Syria, sambousek is often made with a spiced meat filling and served with a side of yogurt sauce.
Pairing with Beverages
1. Tea
A cup of hot tea is the perfect accompaniment to sambousek. The light and refreshing taste of the tea balances out the richness of the cheese and pastry.
2. Lemonade
For a refreshing and slightly tart option, try pairing it with a glass of cold lemonade. The citrusy flavor of the lemonade complements the savory flavors of the sambousek.
3. Wine
If you’re looking for an adult beverage to pair with your sambousek, try a glass of white wine. A crisp and dry white wine, such as a Sauvignon Blanc or Pinot Grigio, pairs well with the cheesy filling and flaky pastry crust.
Tips and Tricks
- Use the right cheese: The type of cheese you use can make a big difference in the flavor and texture of your sambousek. I recommend using a cheese that melts well, such as mozzarella or feta. Avoid using hard or crumbly cheeses, as they won’t give you the desired gooeyness.
- Don’t overstuff: It can be tempting to fill your sambousek with as much cheese as possible, but be careful not to overstuff it. If you do, the cheese may leak out during baking and make a mess. Instead, use a moderate amount of cheese and make sure it’s evenly distributed.
- Seal the edges well: To prevent the cheese from leaking out, it’s important to seal the edges of your sambousek well. Use a fork to press the edges together firmly and create a tight seal. You can also use a little bit of water or egg wash to help the edges stick together.
- Bake at the right temperature: It should be baked at a high temperature (around 400°F) for a short amount of time (10-15 minutes). This will ensure that the pastry gets crispy and the cheese gets melted without burning.
- Serve hot: It is best served hot, straight out of the oven. If you need to reheat them, do so in the oven rather than the microwave, as this will help maintain the crispy texture of the pastry.
Common Mistakes to Avoid
- Overstuffing the sambousek: While it might be tempting to pack in as much cheese as possible, overstuffing can cause the sambousek to burst open during cooking. It’s best to use a moderate amount of cheese and seal the edges tightly to prevent any leakage.
- Using the wrong type of cheese: Not all cheeses are created equal when it comes to sambousek. While soft and creamy cheeses like feta and ricotta work well, hard and crumbly cheeses like cheddar can be difficult to work with and may not melt properly.
- Skipping the egg wash: Brushing the sambousek with egg wash before baking helps to give them a golden brown color and a crispy texture. Skipping this step can result in pale and soggy sambousek.
- Overbaking the sambousek: Sambousek should be baked until they are golden brown and crispy, but be careful not to overbake them. Overbaking can cause the cheese to dry out and the pastry to become tough.
Storage and Reheating
Place the sambousek in an airtight container or resealable plastic bag. This will help prevent them from drying out and keep them fresh for up to 3 days in the refrigerator.
If you want to store them longer, I suggest freezing them. Simply place the sambousek in a freezer-safe container or bag and store it for up to 3 months. When you’re ready to enjoy them, thaw them in the refrigerator overnight before reheating.
To reheat the sambousek, I prefer to use the oven or toaster oven for the best results. Preheat the oven to 350°F (175°C) and place it on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until heated through and crispy.
Alternatively, you can reheat them in the microwave, but be aware that they may not be as crispy as when baked. Place the sambousek on a microwave-safe plate and heat on high for 30-60 seconds or until heated through.
Conclusion
In my opinion, sambousek with cheese is a delicious and satisfying appetizer that is perfect for any occasion. The combination of crispy pastry and gooey cheese filling is simply irresistible.
I particularly enjoyed the way the cheese filling melted in my mouth, leaving behind a burst of flavor that was both savory and slightly tangy. The pastry itself was also perfectly cooked, with just the right amount of crunch and flakiness.
Overall, I would highly recommend sambousek with cheese to anyone looking for a tasty and easy-to-make appetizer. Whether you’re hosting a party or just looking for a quick snack, this dish is sure to please.
Did you know? If you like to add heat to your sambousek, you can pair it with red zhug
Get its recipe now (by clicking the image below):
