Lebanese Cheese Sambusek

Ingredients

• all-purpose flour400 g
• olive oil80 ml
• warm water180 ml
• fine salt1 tsp
• sugar1 tsp
• instant yeast1/2 tsp
• akkawi cheese200 g, soaked and grated
• halloumi100 g, grated
• mozzarella100 g, grated
• flat-leaf parsleya small handful, finely chopped
• fresh minta few leaves, finely chopped
• nigella seeds1 tsp
• egg1, beaten
• neutral oil for frying500 ml
• black pepperto taste

Steps

1. 1

   Make the dough.

   Whisk flour, salt, sugar, and yeast. Pour in the olive oil and warm water and knead into a smooth, soft dough.

2. 2

   Cover and rest at room temperature.

   This dough doesn't need a full proof — it just needs to relax.

3. 3

   Soak the akkawi if salty.

   If your akkawi is salty, soak it in cold water for an hour, changing the water a couple of times, then squeeze dry.

4. 4

   Combine cheeses and herbs.

   Combine the three cheeses with parsley, mint, nigella seeds, and a few grinds of pepper. Taste — only add salt if the cheeses need it.

5. 5

   Roll and cut the dough.

   Roll the dough out thinly and cut into ten-centimeter circles with a glass or cutter.

6. 6

   Fill and fold the pastry.

   Place a heaping tablespoon of filling in the center of each round, brush the edges with beaten egg, fold into a half-moon, and crimp tightly with a fork or your fingers.

7. 7

   Heat the frying oil to 175°C in a deep, heavy pan.

8. 8

   Fry the sambusek.

   Fry the sambusek in batches, turning once, until deeply golden and blistered.

9. 9

   Drain and serve hot.

   Drain on a rack and serve hot, while the cheese is still molten.