Sambousek bi Jibneh (Syrian Cheese Pastries)

Name: Sambousek bi Jibneh (Syrian Cheese Pastries)
Yield: 6
Cuisine: Syria
Ingredients: Plain flour — 250 g (2 cups); Vegetable oil — 60 ml (1/4 cup); Salt — 1/2 tsp; Warm water — 180 ml (3/4 cup); Akkawi or mozzarella cheese, grated — 250 g (9 oz); Chopped parsley — 2 tbsp; Oil for frying (or egg wash for baking)

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 250 g (2 cups)
Vegetable oil — 60 ml (1/4 cup)
Salt — 1/2 tsp
Warm water — 180 ml (3/4 cup)
Akkawi or mozzarella cheese, grated — 250 g (9 oz)
Chopped parsley — 2 tbsp
Oil for frying (or egg wash for baking)

Method

Mix flour, oil and salt, then gradually add warm water to form a smooth dough. Rest for 15 minutes.
Combine the grated cheese and parsley for the filling.
Roll the dough thin and cut into rounds using the cutter.
Place a spoonful of cheese filling on each round, fold in half and crimp the edges firmly to seal.
Fry in hot oil for 2-3 minutes per side until golden, or brush with egg wash and bake at 200°C (400°F) for 18-20 minutes.
Drain on paper towel if fried, and serve warm.

Introduction: Sambousek stalls line Syrian streets and markets, filled with cheese, meat or spinach and folded into crisp half-moons.

Cultural Background: Sambousek stalls line Syrian streets and markets, filled with cheese, meat or spinach and folded into crisp half-moons. The cheese version is especially popular for iftar during Ramadan, offering a comforting, savoury bite to break the fast.

Tips: Seal the edges very well to prevent the cheese from leaking during cooking. Keep unused dough covered so it doesn’t dry out while working.

Variations: Fill with spiced minced lamb instead of cheese for sambousek bi lahme. Add cooked spinach and sumac for a vegetarian spinach version.

Storage: Refrigerate cooked pastries for up to 3 days, or freeze uncooked for up to 2 months.

Reheating: Reheat in an oven at 180°C (350°F) for 8-10 minutes until crisp again.

FAQs:

Q: Can these be frozen before cooking?

A: Yes, freeze the assembled uncooked pastries on a tray, then bag them once solid.

Q: What cheese works best?

A: Akkawi or a mild mozzarella both melt well without becoming too oily.