EgyptianEgyptian Cheese Sambousek
Egyptian white cheese mashed with egg, parsley and black pepper, folded into triangles of thin sambousek pastry and fried until crisp and golden. Quick to make and good straight from the freezer.
Makes: About 24 pieces
Jump to ingredients & methodMethod
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Filling
5 minutesMash the white cheese with a fork, then mix in the egg, the chopped parsley and the black pepper.
Success cueA thick, spreadable filling.
- 02
Paste
2 minutesMix the flour with the water into a thick paste for sealing.
Success cueA thick, sticky paste.
- 03
Folding
25 minutesLay a sambousek pastry sheet with the short end towards you, put a tablespoon of filling at the bottom corner and fold it over into a triangle, then keep folding up the strip in triangles. Seal the end with a little of the paste.
Success cueTight triangles with no gaps.
- 04
Frying
18 minutesHigh heatHeat the frying oil to 170°C and fry a few at a time for about 3 minutes, turning once, until crisp and golden. Drain on a rack.
Success cueCrisp and pale golden, with soft cheese inside.
Watch outHot oil burns badly; keep children away and never leave the pan.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
The egg binds the cheese so it stays soft inside the pastry instead of leaking into the oil.
- • If the cheese is very wet, press it in a cloth for 10 minutes before mashing.
- • No salt is needed: white cheese is already salty.
Common mistakes
- • Using wet cheese without pressing it, so the sheets turn soggy.
- • Frying in very hot oil, so they brown before the cheese softens.
- • Adding salt to an already salty cheese.
Substitutions
- • Instead of white cheese: feta, or half feta and half grated mozzarella for a stretchier filling
- • Instead of eggs: 1 tablespoon of flour mixed into the cheese
- • Instead of frying: baking at 200°C for 15 to 20 minutes, brushed with oil
Serving ideasServe hot with tea, or next to soup at iftar.
Potential allergens
Wheat / gluten, Milk, Egg
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Which cheese is best?
Egyptian white cheese (domiati) is the classic. Feta works the same way; add some mozzarella if you like it stretchy.
Why add an egg?
It binds the filling so the cheese does not run out while frying.
Can I freeze them?
Yes. Freeze them folded and unfried for up to 2 months and fry them from frozen, 1 minute longer.
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