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Cheese Sambousek (Cheese Borek) Recipe

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★★★★★

4.9 from 149 reviews

Cheese Sambousek, also known as Cheese Borek, is a delicious Middle Eastern savory pastry filled with a creamy, stretchy cheese mixture. This recipe uses a tender, elastic dough that mimics puff pastry yet is simpler to prepare. The filling is a luscious blend of cheese cooked with milk and a touch of spice, then enclosed in dough squares or half-moon shapes and fried until golden brown and crispy. Perfect as a snack, appetizer, or party treat, these sambousek boast beautiful flaky layers with a rich, cheesy center.

Ingredients

Scale

Dough Ingredients

  • 500 grams (1 lb 2 oz / 3 1/4 cups) all-purpose flour
  • 1 teaspoon mahlab (optional)
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons sugar syrup or granulated sugar
  • 100 grams (3.5 oz) butter, room temperature
  • Water as needed (start with 1/2 cup or more)

Cheese Filling

  • 500 grams (1 lb 2 oz) cheese (blend of white cheeses like akkawi, mozzarella, or feta works well)
  • 3 tablespoons sunflower or canola oil
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • A pinch of nigella seeds (optional)
  • 1/4 teaspoon mahlab (optional)

Flour Slurry (for sealing)

  • 1/3 cup all-purpose flour
  • 1/3 cup water

Instructions

  1. Make the dough: In a large bowl, combine flour, beaten egg, white vinegar, sugar, and salt. Gradually add water, starting with 1/2 cup, and mix to form a stiff, elastic dough. Keep it firm, adjusting water carefully to achieve one consistent texture.
  2. Knead the dough: Knead for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 20 minutes. This rest is essential to develop gluten.
  3. Incorporate butter: Add the softened butter to the dough and knead thoroughly until fully incorporated and the dough becomes smooth, shiny, and elastic.
  4. Refrigerate dough: Cover with cling film and refrigerate overnight, or up to 3 days. This dough can be used as an easy alternative to puff pastry.
  5. Prepare the cheese filling: Heat sunflower oil in a saucepan briefly, then whisk in the flour and cook for 30 seconds to form a roux.
  6. Add milk and thicken: Whisk in the milk gradually, stirring constantly to remove lumps. Continue stirring until thickened into a smooth paste.
  7. Add cheese and spices: Add cheese, nigella seeds, and mahlab if using. Stir over medium heat to melt the cheese and combine everything into a smooth, pliable, stretchy filling. Let cool completely before use.
  8. Roll out dough: Remove dough from fridge, knock back and divide in two. On a floured surface, roll each portion to about 1/4 inch (6mm) thickness. Keep flour handy as dough may be sticky.
  9. Cut dough squares: Using a pizza cutter, score rolled dough into approx 5×5 cm (2.5×2.5 inch) squares.
  10. Fill and seal squares: Place a heaping tablespoon of cheese filling in the center of each square. Prepare flour slurry by mixing flour and water until moderately thick. Brush edges of squares with slurry to help seal. Fold two corners over the filling to form a mini rectangle and crimp edges firmly with a fork to prevent leaking during frying.
  11. Optional garnish: Brush the center of sambousek with slurry and sprinkle nigella seeds on top for decoration if desired.
  12. Fry sambousek: Heat oil to 350°F (180°C) in a frying pan. Fry a few sambousek at a time without crowding until golden brown, about 2-3 minutes per side. Remove and drain on paper towels. Repeat with remaining pieces.
  13. Alternative shape: Roll dough as before, but cut into 4-inch (10 cm) circles using a cookie cutter. Fill each circle with a tablespoon of filling, brush edges with slurry, fold in half to form half-moons, and crimp edges with a fork to seal. Fry as above.

Notes

  • The dough benefits greatly from resting times: 20 minutes at room temperature then overnight refrigerated to develop layers and texture.
  • Mahlab is a Middle Eastern spice made from cherry pits; it adds a subtle fragrance but is optional.
  • Use a blend of cheeses that melt well and provide saltiness; common choices include akkawi, mozzarella, or feta.
  • The flour slurry is key to sealing edges tightly and preventing filling leaks during frying.
  • Do not overcrowd the pan when frying to maintain oil temperature and ensure even cooking.
  • The dough can be frozen after shaping but before frying, making it convenient for later use.
  • Adjust fry time as needed based on your stove and pan to avoid burning or undercooking.

Keywords: Cheese Sambousek, Cheese Borek, Middle Eastern pastry, fried pastry, cheese filled pastry, sambousek recipe

Find it online: https://thefoodrecipe.com/cheese-sambousek-cheese-borek-recipe/