Cheese Sambousek. This cheese borekas (sambousek) recipe is our grandmother's recipe, it is a real treat, buttery flaky dough filled with cheese. It is worth the time it takes to make them. Warning: they will not last long.
My favorite filling is an Egyptian Istanbuli or Domyati cheese mixed with mozzarella to balance the saltiness and to provide a luxurious texture. Shaped and prepared like ghughras, the Spinach and Cheese Sambousek is a famous Lebanese dish that features a plain flour shell containing a succulent spinach and cheese mixture. We have used crumbled feta cheese as it gives the most authentic flavour and texture to this dish. You can cook Cheese Sambousek using 14 ingredients and 11 steps. Here is how you cook that.
Ingredients of Cheese Sambousek
- It’s of For the dough:.
- Prepare 2 1/2 cups of all-purpose flour.
- It’s 1 of egg.
- It’s 1 teaspoon of sugar.
- You need 1 teaspoon of salt.
- You need 4 tablespoons of butter, equivalent to 1/2 stick, heated for 15 seconds in microwave.
- You need 1/2 cup of water.
- You need of For the stuffing:.
- Prepare 2 cups of mozzarella cheese, thick style.
- Prepare 1/2 teaspoon of olive oil.
- It’s 1/4 teaspoon of dried mint.
- It’s 1/4 cup of parsley leaf, flat.
- Prepare of pinch of black pepper.
- It’s 1/4 teaspoon of salt.
The spinach and cheese mixture is perked up with chopped onions, garlic and aromatic Baharat powder, an exquisite. Roll it in layers to a triangular shape. Brush the last layer with the beaten egg and close it. Remove with a slotted spoon and drain excess oil on paper towels; Baking: Dip each piece in olive oil and put in sheet pan.
Cheese Sambousek instructions
- In Food processor or in stand up mixer, put flour, salt and sugar and mix..
- Add egg and melted butter and then gradually add water until a ball forms..
- Rest dough for 30 minutes in oil coated bowl and cover it, so the dough doesn't dry..
- In the meanwhile, prepare stuffing: In a bowl mix mozzarella cheese, parsley, mint, salt, pepper and olive oil..
- After the dough had rested dust some flour on a hard surface. Do not use a lot of flour because you want the dough to still stick to each other when forming the crescents..
- Form the dough into a big round circle and using a cover of a Tupperware or anything round that has edges, cut circles through the dough..
- Take the irregular shaped dough out and form a ball, then let it rest for about 15 minutes..
- Now put some stuffing in the circle slightly to one side but keep it away from the edges..
- Then close the dough as if forming a semi circle and then with holding the bottom part and pulling it up with a twisting motion all the way until it closes. You can also use a fork dipped in egg wash to seal the edges, although I don't know how the cheese would hold in there while frying..
- After you finish all the pies and after the leftover dough from the previous circle has rested for 15 minutes, repeat the previous steps..
- Heat fryer to 350 degrees and deep fry pies until light golden brown..
Lebanese cheese sambousek Try this recipe where sambouseks are filled with a delicious combination of cheese and parsley! We're going Sephardic this week with a tasty baked treat that will give your Purim celebration a definite yum-factor. Sambusak (sometimes called sanbusak) are a popular treat throughout the Middle East; they've been around since Persian Babylonian times and have been enjoyed by the Sephardic Jews for centuries. These savory turnover pastries, similar to hand pies, are stuffed with a variety. For the dough: Put the flour in a mixer and then add the sugar, salt, yeast and oil.