Cheese Sambousek - Crispy, chewy Middle Eastern cheese rolls filled with herbed Egyptian white cheese and mozzarella. A must have on the Ramadan iftar table!
Sambousek is a Middle Eastern, savory, filled pastry, usually deep fried, that comes in varying shapes from half-moons to triangles to cigar shapes. There are many different variations of fillings for sambousek, two of the most popular are ground beef and cheese. Cheese Sambousek are a popular item on a mezza table and during special occasions. Serve them with Moroccan Harira Soup. They are also enjoyed with a glass of mint tea for an afternoon snack.
For more ideas for the Ramadan iftar table try these Afghan Bolani - potato, green onion, and cilantro stuffed flatbreads or these Turkish gozleme with your choice of four different fillings: spicy lamb or beef, spinach and feta, cheese and herb, and potato and cheese. And for something sweet try these walnut and rose water filled qatayef pastries.
My favorite filling is an Egyptian Istanbuli or Domyati cheese mixed with mozzarella to balance the saltiness and to provide a luxurious texture. Fresh herbs, I've used parsley and mint, add a wonderful freshness to the Cheese Sambousek. There are many different ways to wrap the pastries. I have a delicious homemade pastry that I use for half-moon shaped meat sambousek. In Middle Eastern groceries you will find various wrappers. Phyllo is a common wrapper as well. For the Cheese Sambousek, my favorite is an eggroll wrapper which gives a sturdy chewiness and pleasing mouthfeel to the roll. It is also stronger than the homemade pastry which helps to keep the melted cheese filling in when frying.
Istanbuli and Domyati, are mild, pickled Egyptian white cheeses made from cow or buffalo milk that are soft and creamy and crumbly. Delightfully salty and tangy, Egyptian white cheese packs a lot of flavor. It is similar in taste and texture to feta, however the salt is added directly to the milk before the rennet is added. Egyptian white cheese can be found in Middle Eastern groceries. If you can't find it, a salty, creamy feta makes a delicious and very comparable substitution. Danish feta is creamier and saltier like Egyptian white cheese than Greek feta.
Because the Egyptian white cheese is so salty, I have mixed with mozzarella cheese in a ratio of 2 to 3. Taste the mix before you add the egg and adjust the ratio to your taste.
Roll up the eggroll wrapper as illustrated below, brushing the top of the wrapper with water to help it stick. Don't roll them too tightly or they will burst open when frying and the melted cheese will ooze out into the cooking oil.
Cheese Sambousek are deep fried to a golden brown and served hot while the cheese is gooey and melty.
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Recipe
Cheese Sambousek
Ingredients
- 20 eggroll wrappers
- 200 grams Egyptian white cheese - Domyati or Istanbuli 7oz
- 300 grams shredded mozzarella 10.6oz
- 1 egg
- 1 handful parsley chopped
- 1 handful mint chopped
- vegetable oil for deep frying
Instructions
- Process cheeses and egg in food processor til well combined.
- Add chopped parsley and mint and pulse a few times until distributed.
- Roll up eggroll style in wrappers as in photo above, brushing end with water.
- Deep fry in 350 degree F oil until golden or brush with oil and air fry until golden brown
Notes
- Nutritional information shown for brushing with 2 tablespoons oil and air frying.
Saufeeya says
We loved these for iftar! The flavor of the cheese was perfect. I found the domyati cheese at a middle eastern grocery.
Kelly says
So happy you liked them, Saufeeya! They're a Ramadan favorite!