Levantine cuisine · Dough, Pasta & Rice

Sambousek bi Jibneh (Fried Cheese Pastries)

Fried dough half-moons filled with white cheese, parsley, and onion, blistered and crisp on the outside.

Ingredients · for 4 servings

• 300 g flour
• 1 tsp dry yeast
• 1 tsp sugar
• 150 ml lukewarm water
• 4 tbsp olive oil
• 300 g white cheese
• 1 onion
• 1 bunch flat-leaf parsley
• 1 egg
• 500 ml sunflower oil for frying
• Salt, pepper

Instructions

1. Dissolve the dry yeast and sugar in the lukewarm water, let stand for 10 min., then knead with the flour, 1 tsp salt, and the olive oil for 8 min. into a smooth, soft dough and let rise covered for 45 min.
2. Mash the white cheese finely with a fork, finely dice the onion, and finely chop the parsley leaves.
3. Stir together the cheese, onion, parsley, and egg with plenty of pepper – the filling should be spreadable but not runny.
4. Roll out the dough on a little flour to 2 mm thickness and cut out circles of 9 cm diameter with a glass.
5. Place 1 tsp of filling on each circle, moisten the edges with water, fold into a half-moon, and press firmly with fork tines so nothing leaks out while frying.
6. Heat the oil to 175 °C and fry the sambousek in batches for 3–4 min. until golden brown, drain on paper towels, and serve hot.