These delicious and popular Middle Eastern pastries are filled with a flavorful mixture of cheese and herbs, and then fried or baked to perfection. The crispy exterior pairs perfectly with the gooey, cheesy filling, making Cheese Sambousek a crowd-pleasing snack that's perfect for any occasion.
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Why you’ll love this recipe
Whether you call them sambousek, sambusa or sambousak, these cheese pastries are enjoyed across the Middle East. I love them because:
- They are an incredibly delicious snack
- They are relatively easy to make (and freeze)
- They are vegetarian and a perfect appetizer to add to your next meze spread
- They remind me of my childhood
Ingredients
This recipe comes together with very few ingredients.
Ingredient Notes and Substitutions
- Phyllo Dough (filo pastry): I personally enjoy using Phyllo dough sheets (that’s how my mother made them). They are readily available in the freezer section of most grocery stores. But you can use spring roll or egg roll wrappers too if you prefer. They will taste similar but the end result will have a different texture.
- Cheese: the mixture of cheese is the basis for this recipe. I like using a mixture of salty and creamy feta, mild and melty mozzarella and salty halloumi. You can play with the combination here to suit your needs, just make sure the flavors are balanced. You can add some ricotta or cream cheese for a creamier filling, gruyere if you want to add some pungent flavor or parmesan for nuttiness.
- Parsley: I like the flavor of parsley here but you can try other fresh herbs like dill or mint.
- Dried Oregano: I do highly recommend using dried oregano in these pastries as the flavor is key. If you don’t have any, you can use dried thyme (just use half the quantity). You can even use some za’atar spice blend here if you like.
- Dried Mint: This is a very common ingredient in Middle Eastern cuisine and you can find it at most grocers or bulk markets. If you don’t have any, don’t worry about it. You can omit it.
Step by Step
This cheese sambousak recipe comes together rather quickly. Make sure your phyllo dough sheets are defrosted before starting.
1) Prepare the filling. In a large bowl, combine the crumbled feta, shredded mozzarella, shredded halloumi, parsley, oregano, and mint. Taste and season with salt and pepper.
2) Prepare phyllo dough and flour glue. Cut phyllo sheets into 3-4-inch-wide strips. Keep the dough covered with a clean towel to prevent it from drying out. In a small bowl, mix flour and water.
3) Fill. Place 1-2 tablespoons of cheese filling at the bottom of a strip of dough. Form a triangular shape by taking one corner and moving it across and over the filling. Continue folding the pocket over itself, moving up the strip of dough until your reach the top. Use a little bit of the flour and water glue to keep the phyllo dough attached. Repeat until you’ve run out of cheese mixture.
4) Fry. Bring a pot of cooking oil up to temperature. Once the oil is ready, carefully deep fry the sambousek until golden brown. Don’t overcrowd the pot and work in batches. Transfer the fried pastries to a plate lined with a paper towel to drain excess oil. Alternatively, you can air-fry the sambousek in an air fryer.
Serving Suggestions
These hand pies are delicious as they are. But if you like mixing sweet and salty flavors, consider drizzling them with some honey and sprinkling over some toasted sesame seeds. The flavor combination is just divine!
Enjoy them alongside other appetizers like eggplant hummus, mutabal (roasted eggplant dip), labneh balls or even bruschetta.
Make Ahead, Storage and Freezing
I suggest you fry or bake these up right before you plan to serve them. This will ensure they are as crunchy and delicious as possible. If you fry them too early, they will cool too fast and the cheese may harden. They won’t be crispy either.
Any leftovers can be stored in an airtight container in the fridge for up to 4 days. You can reheat them in an air fryer or toaster oven.
What makes these cheese pastries so versatile is that you can make them in advance and freeze them. When you’re ready to enjoy them, you can fry them from frozen (make sure to fry them a little longer than the recipe suggests) or bake them in an air fryer or oven for a healthier option.
Expert Tips
- Try to balance out the cheese mixture. If you’re using really salty cheeses, be careful not to add any additional salt. Taste the mixture.
- Don't overstuff the pastries. When filling your Cheese Sambousek, be careful not to overstuff them. Overstuffed pastries can burst open while frying or baking, causing the cheese to spill out and the pastry to become greasy.
- Frying oil temperature is key. If the oil temperature is too high, the cheese filling may ooze out. If the temperature is too low, the cheese pies will end up absorbing too much oil. Invest in an oil thermometer or use a digital deep-fat fryer.
- Deep fryer oil. When deep drying you want to use a neutral oil with a high smoking point. Vegetable oil, canola oil, peanut oil and avocado oil work well for deep frying.
- If you choose to air-fry the sambousek, keep a watchful eye on them. Each air fryer is different and timing will depend on how big your hand pies are and the make of your air fryer.
FAQ
Samosa is a popular Indian snack that has a long and interesting history. Its origins are believed to be from Central Asia or the Middle East (where the name of the pastry is sambousek or sambusa), and it was introduced to the Indian subcontinent in the 13th-14th century. So in many ways, the quintessential Indian snack has origins in the Middle East.
Yes, for a healthier spin, you can bake or air-fry sambousek.
Cheese Sambousek is traditionally made during Ramadan, a holy month in the Islamic calendar, and is served as an appetizer or snack during Iftar, the meal that breaks the day's fast. However, it has now become a popular dish for any occasion and is served in restaurants, cafes, and homes all year round.
Other Levantine Recipes You Will Enjoy
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Cheese Sambousek
Ingredients
- 1 cup Mozarella cheese - Shredded
- 1 cup Feta cheese - Crumbled
- 1 cup Halloumi cheese - Grated coarsely
- 1 tablespoon Parsley - Finely chopped
- 1 tablespoon Dried oregano
- 1 teaspoon Dried mint
- ½ teaspoon Chili flakes - Optional
- 1 lbs Phyllo dough sheets - Defrosted
- 1 tablespoon All purpose flour
- Oil for frying - Vegetable, canola, peanut or avocado
Instructions
- Prepare the filling. In a large bowl, combine the crumbled feta, shredded mozzarella, shredded halloumi, parsley, oregano, and mint. Taste and season with salt and pepper. Set aside.
- Prepare phyllo dough and flour glue. Cut phyllo sheets into 3-4-inch-wide strips. Keep the dough covered with a clean towel to prevent it from drying out. In a small bowl, mix flour and water.
- Fill. Place 1-2 tablespoons of cheese filling at the bottom of a strip of dough. Form a triangular shape by taking one corner and moving it across and over the filling. Continue folding the pocket over itself, moving up the strip of dough until your reach the top. Use a little bit of the flour and water glue to keep the phyllo dough attached. Repeat until you’ve run out of cheese mixture. (Optional - at this point, you can freeze them for future use)
- Fry. Bring a pot of cooking oil up to temperature (350°F). Once the oil is ready, carefully deep fry the sambousek until golden brown, about 4-6 minutes. Don’t overcrowd the pot and work in batches. Transfer the fried pastries to a plate lined with a paper towel to drain excess oil. Alternatively, you can air-fry the sambousek in an air fryer. Spray or brush them with some oil beforehand and place them on a parchment paper-covered baking sheet.
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