Cheese Sambousek

Crisp Emirati-style cheese sambousek filled with a creamy mix of white cheese, herbs and nigella, folded into half-moons and fried until golden.

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Sambousek are a familiar Gulf table snack, especially during gatherings and Ramadan. This cheese version keeps the filling simple and explains the sealing and frying steps so they stay crisp without leaking.

Ingredients

• 24 sambousek or spring-roll pastry rounds (thawed if frozen)
• 200 g akkawi cheese (soaked if very salty and grated)
• 120 g feta cheese (crumbled)
• 100 g mozzarella (grated)
• 3 tbsp fresh parsley (finely chopped)
• 1 tbsp fresh mint (finely chopped)
• 1 tsp nigella seeds
• 0.25 tsp black pepper
• 2 tbsp plain flour
• 3 tbsp water (for sealing paste)
• 700 ml neutral frying oil (approximately)
• lemon wedges (to serve)

Step-by-step method

1. Mix the akkawi, feta, mozzarella, parsley, mint, nigella seeds and black pepper in a bowl. Taste the mixture before adding any salt because the cheeses are usually salty enough.
2. Stir the flour and water together to make a thick sealing paste. Keep the pastry covered with a slightly damp towel while you work so it does not dry and crack.
3. Place one pastry round on the work surface and spoon about 1 tablespoon filling just off-centre. Do not overfill or the sambousek can split while frying.
4. Brush a thin line of flour paste around the edge, fold the pastry over into a half-moon and press firmly. Crimp the edge with a fork or pinch it securely with your fingers.
5. Repeat with the remaining pastry and filling. Place the shaped sambousek in a single layer on a tray and keep covered until you are ready to fry.
6. Heat 5–6 cm of oil in a deep saucepan to about 175°C. Fry 4–5 sambousek at a time for 2–3 minutes, turning once, until evenly golden and crisp.
7. Lift out with a slotted spoon and drain on a rack or kitchen paper. Let the oil return to temperature before adding the next batch so they do not become greasy.
8. Serve hot or warm with lemon wedges. If making ahead, cool completely before refrigerating and reheat in a hot oven or air fryer to restore crispness.