Sambousek bil Jibneh

Sambousek are crescent-shaped fried pastries filled with cheese, meat, or spinach that have been a cornerstone of Lebanese mezze tables and street stalls for centuries. The cheese version — filled with white brine cheese, herbs, and nigella seeds — is among the most popular, eaten warm from the fryer at any hour of day.

Serves: 4 (makes 18–20 pieces)

Ingredients

Dough:

• 300g (10 oz / 2.5 cups) plain flour
• 1 tsp (5g) salt
• 120ml (0.5 cup) warm water
• 60ml (0.25 cup) vegetable oil
• 1 tsp (5g) active dry yeast

Filling:

• 300g (10 oz) Akkawi or halloumi cheese, finely diced (soak Akkawi 30 min in water to reduce salt)
• 2 spring onions, finely chopped
• Small handful flat-leaf parsley, chopped
• 1 tsp (3g) nigella seeds
• 0.5 tsp (1.5g) dried mint
• Pinch of black pepper

For frying: vegetable oil, approx 1 litre (4 cups)

Instructions

1. Dissolve yeast in warm water, leave 5 minutes until foamy. Mix flour and salt in a bowl, then work in the oil and yeast water to form a smooth, pliable dough, kneading 8–10 minutes. Cover and rest 45 minutes.
2. While dough rests, combine all filling ingredients in a bowl.
3. Divide dough into golf-ball-sized pieces (about 25g each). Roll each into a thin circle, 10–12cm (4–5 inch) diameter.
4. Place a heaped teaspoon of filling on one half of each circle. Fold the other half over and crimp edges tightly with a fork or pinch with fingers to seal completely.
5. Heat oil in a deep pot to 170°C (340°F). Fry sambousek in batches of 4–5 for 3–4 minutes, turning once, until puffed and golden on both sides.
6. Drain on paper towels and serve hot. They deflate slightly as they cool — best eaten immediately.

Cook's Notes: Ensure edges are sealed very firmly or the cheese will leak into the oil. Unbaked sambousek can be frozen before frying for up to a month — fry directly from frozen, adding 1 extra minute.