📝 About This Recipe
A cornerstone of the traditional Lebanese Hot Mezze, Sambousek Jebne are exquisite half-moon pastries that offer a shattering crunch followed by a molten, salty cheese center. These hand-crafted treasures feature a signature buttery dough infused with a hint of nigella seeds, encasing a sophisticated blend of Akawi and Halloumi cheeses. Whether served at a festive gathering or as a comforting snack, they represent the heart of Levantine hospitality and culinary craftsmanship.
🥗 Ingredients
The Pastry Dough
- 3 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 3/4 cup Warm water (adjust as needed for dough consistency)
- 1/2 teaspoon Sugar (to help with browning)
The Cheese Filling
- 1.5 cups Akawi cheese (soaked to remove salt, drained and crumbled)
- 1 cup Halloumi cheese (grated)
- 1/4 cup Fresh parsley (finely chopped)
- 1 teaspoon Nigella seeds (also known as Habat el Baraka)
- 1/2 teaspoon Dried mint (crushed)
- 1/4 teaspoon White pepper (ground)
- 1 Egg (beaten, to bind the filling)
For Frying
- 3 cups Neutral vegetable oil (for deep frying)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the sifted flour, salt, and sugar until well combined.
-
2
Create a well in the center of the flour. Pour in the melted butter and vegetable oil. Use your fingertips to rub the fat into the flour until the mixture resembles coarse breadcrumbs.
-
3
Gradually add the warm water, kneading the mixture until a smooth, elastic dough forms. It should be soft but not sticky. Cover with a damp cloth and let it rest for 30 minutes.
-
4
While the dough rests, prepare the filling. Ensure the Akawi cheese has been soaked in cold water for at least 2 hours (changing water twice) to remove excess salt, then pat it very dry.
-
5
In a medium bowl, combine the crumbled Akawi, grated Halloumi, chopped parsley, nigella seeds, dried mint, and white pepper.
-
6
Stir in the beaten egg to the cheese mixture; this acts as a binder to prevent the cheese from leaking during frying.
-
7
On a lightly floured surface, roll out the rested dough to a thickness of about 2-3mm. It should be thin but sturdy enough to hold the filling.
-
8
Use a 3-inch circular cookie cutter or a glass rim to cut out circles from the dough. Gather scraps, re-roll, and repeat.
-
9
Place a rounded teaspoon of the cheese filling in the center of each dough circle. Do not overfill, or they will burst.
-
10
Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal. You can use a fork to crimp the edges or use the traditional 'braiding' technique (pleating) for a decorative look.
-
11
Heat the vegetable oil in a deep pan to 350°F (175°C). The oil is ready when a small piece of dough sizzles and rises to the surface immediately.
-
12
Fry the sambousek in batches of 5 or 6, being careful not to overcrowd the pan. Fry for 2-3 minutes per side until they are a deep golden brown and blistered.
-
13
Use a slotted spoon to remove the pastries and drain them on a wire rack set over paper towels to maintain maximum crispness.
💡 Chef's Tips
Always ensure your cheese is thoroughly dried before mixing; excess moisture causes the pastry to become soggy or explode in the oil. If you can't find Akawi, a mixture of mild Feta (soaked) and Mozzarella is a great substitute for that perfect salt-and-stretch balance. You can freeze these beauties! Arrange them on a tray in a single layer to freeze, then transfer to a bag; fry them directly from frozen, adding 2 minutes to the cook time. For a lighter version, brush the pastries with oil and bake at 400°F (200°C) for 12-15 minutes until golden, though frying is the traditional method for the best texture. Make sure the dough rests properly; this relaxes the gluten and prevents the circles from shrinking back when you cut them.
🍽️ Serving Suggestions
Serve piping hot alongside a bowl of creamy Hummus or Mutabbal for the ultimate dipping experience. Pair with a refreshing Fattoush salad to provide a crisp, acidic contrast to the rich, fried pastry. Offer a side of Labneh mixed with a little garlic and dried mint as a cooling dipping sauce. In Lebanon, these are often enjoyed with a glass of Arak (an anise-flavored spirit) or a cold glass of Ayran (yogurt drink). Include them as part of a larger Mezze spread featuring Kibbeh, Tabbouleh, and Warak Enab (stuffed grape leaves).