Cheese Sambousek

Name: Cheese Sambousek
Ingredients: For the dough:; 2 cups all-purpose flour, sifted (about 250 grams); 1 tablespoon cornstarch; 1 teaspoon vegetable oil; 1 teaspoon milk; Pinch salt; Pinch sugar; 1 little yeast, or you can skip the yeast; 1 cup water, for kneading (about 240 ml); For the cheese filling:; 7 oz double cream cheese (about 200 grams); 7 oz Akkawi cheese, soaked (about 200 grams); 3 tablespoons feta cheese, or any spreadable cheese, or if not available, 3 wedges of processed cheese; 1 sprinkle of shredded mozzarella cheese; 1 little chopped parsley, just a few sprigs; 2 cups vegetable oil, for frying (about 480 ml); 1 little cornstarch or flour, for dusting and rolling

Hiam Saleh @hiam_12345

Lebanon Saida

Delicious and tasty appetizer. You can also prepare it ahead of time before serving.

Hiam Saleh @hiam_12345

Lebanon Saida

Delicious and tasty appetizer. You can also prepare it ahead of time before serving.

Saved

Ingredients

For the dough:
2 cupsall-purpose flour, sifted (about 250 grams)
1 tablespooncornstarch
1 teaspoonvegetable oil
1 teaspoonmilk
Pinchsalt
Pinchsugar
1little yeast, or you can skip the yeast
1 cupwater, for kneading (about 240 ml)
For the cheese filling:
7 ozdouble cream cheese (about 200 grams)
7 ozAkkawi cheese, soaked (about 200 grams)
3 tablespoonsfeta cheese, or any spreadable cheese, or if not available, 3 wedges of processed cheese
1sprinkle of shredded mozzarella cheese
1little chopped parsley, just a few sprigs
2 cupsvegetable oil, for frying (about 480 ml)
1little cornstarch or flour, for dusting and rolling

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Steps

1

Mix the dough ingredients well and knead. Let the dough rest for about 30 minutes or less.
2

Mix the filling ingredients: the cheeses with the parsley. Note: You can use any type or amount of cheese you have available.
3

Cut the dough and sprinkle a little cornstarch or flour. Roll it out well until it is as thin as possible.
4

Cut the dough with a cutter to your desired size. Fill each piece, making sure the filling does not touch the edges so you can seal them well. The most important thing is to seal the sambousek tightly so the cheese doesn't leak out while frying.
5

Place them on a tray dusted with a little flour or cornstarch. Refrigerate until ready to use.
6

Heat the oil; you need plenty of oil for deep frying. Fry the sambousek until golden brown. Enjoy!