📝 About This Recipe
These iconic Middle Eastern cheese turnovers are a beloved staple of Sephardic Jewish cuisine, traditionally served at festive dairy brunches or as a savory snack. Each crescent-shaped morsel features a buttery, crumbly crust that gives way to a molten, salty cheese filling scented with a hint of nigella seeds. Perfectly balanced and golden-brown, these pastries represent the heart of communal Mediterranean cooking and the warmth of a traditional 'Seuda' table.
🥗 Ingredients
The Pastry Dough
- 3 cups All-purpose flour (sifted)
- 1 cup Unsalted butter (melted and slightly cooled)
- 1/2 cup Warm water (adjust as needed for texture)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Sugar (to help with browning)
The Savory Cheese Filling
- 1.5 cups Feta cheese (crumbled, preferably Bulgarian or Greek)
- 1 cup Muenster or Mozzarella cheese (shredded)
- 1/2 cup Ricotta cheese (well-drained)
- 1 large Egg (lightly beaten)
- 1 teaspoon Nigella seeds (Habbat al-Barakah) (optional but highly recommended for authenticity)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/4 teaspoon White pepper (ground)
The Topping
- 1 Egg yolk (beaten with a splash of water)
- 2 tablespoons Sesame seeds (for sprinkling)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, salt, and sugar until well combined.
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2
Make a well in the center of the flour. Pour in the melted butter and start incorporating it with a fork until the mixture looks like coarse crumbs.
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3
Gradually add the warm water, one tablespoon at a time, kneading gently until a soft, smooth, and non-sticky dough forms. Do not overwork the dough or the pastry will be tough.
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4
Cover the dough with a damp cloth and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
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5
While the dough rests, prepare the filling: In a medium bowl, mash the feta, shredded cheese, and ricotta together. Stir in the beaten egg, nigella seeds, parsley, and white pepper until fully combined.
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6
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
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7
Divide the dough into four equal portions. On a lightly floured surface, roll out one portion at a time to a thickness of about 1/8 inch.
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8
Using a 3-inch circular cookie cutter or a glass, cut out rounds from the dough. Gather scraps and re-roll them later.
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9
Place a rounded teaspoon of the cheese filling in the center of each dough circle.
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10
Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
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11
To create the traditional rope-like edge, use your thumb and forefinger to pinch and fold the edge over itself in a continuous pattern, or simply crimp the edges with the tines of a fork.
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12
Place the sambousek on the prepared baking sheets, spaced about an inch apart.
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13
Brush the tops of each pastry with the egg yolk wash and sprinkle generously with sesame seeds.
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14
Bake for 20-25 minutes, or until the pastries are beautifully golden brown and the bottoms are crisp.
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15
Transfer to a wire rack to cool slightly. These are best served warm when the cheese is at its creamiest.
💡 Chef's Tips
Ensure the feta is well-drained; excess moisture can cause the pastry to become soggy or leak. For a different flavor profile, you can substitute the nigella seeds with dried mint or a pinch of za'atar. If the dough feels too dry, add water a teaspoon at a time; if too oily, add a dusting of flour. You can freeze these unbaked! Arrange them on a tray to freeze solid, then transfer to a bag. Bake from frozen, adding 5-8 minutes to the time. Avoid overfilling the rounds, as the cheese expands during baking and may burst the seals.
🍽️ Serving Suggestions
Serve alongside a fresh Israeli salad of finely diced cucumbers and tomatoes. Pair with a side of hard-boiled 'Haminados' eggs for a traditional Sephardic brunch. Accompany with a bowl of thick Labneh drizzled with olive oil and a dash of sumac. Enjoy with a hot cup of Nana (mint) tea or a glass of chilled Arak with water. Serve as part of a mezze platter with olives, pickles, and roasted peppers.