Egyptian Sambousek Cheese Pastries with Nigella Seeds

Name: Egyptian Sambousek Cheese Pastries with Nigella Seeds
Prep time: 45 min
Cook time: 24 min
Total time: 1 h 9 min
Yield: 8 servings
Cuisine: Egyptian
Ingredients: 2½ cups (313 g) all-purpose flour, plus extra for dusting; ¾ tsp (4 g) fine salt; 2 tsp (6 g) nigella seeds; ¼ cup (60 ml) vegetable oil; ½ cup (120 ml) lukewarm water, plus 1 to 2 tablespoons more if needed, plus a little extra for sealing; 8 oz (225 g) feta cheese, drained, patted dry, and crumbled finely; 1½ cups (170 g) low-moisture mozzarella, coarsely shredded; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped, patted dry; 2 tbsp (6 g) fresh mint leaves, finely chopped; 1 whole (50 g) large egg, lightly beaten; ¼ tsp (½ g) black pepper, freshly ground; 5 cups (1200 ml) vegetable oil, for deep frying, about 2 inches (5 cm) deep

From the MyKitchenBank Kitchen

Crisp, golden half-moon pastries filled with salty feta, stretchy mozzarella, parsley and mint, with nigella seeds in the tender dough for a subtle peppery, oniony flavor. Perfect for Ramadan tables, parties, or snacking.

Prep: 45 min
Cook: 24 min
Wait: 30 min
Total: 1 hr 39 min
Makes: 24 pastries (about 3 per serving)

Jump to recipe ♡ Save

Ingredients

8 servings

For the dough
2½ cups (313 g) all-purpose flour, plus extra for dusting
¾ tsp (4 g) fine salt
2 tsp (6 g) nigella seeds
¼ cup (60 ml) vegetable oil
½ cup (120 ml) lukewarm water, plus 1 to 2 tablespoons more if needed, plus a little extra for sealing
For the filling
8 oz (225 g) feta cheese, drained, patted dry, and crumbled finely
1½ cups (170 g) low-moisture mozzarella, coarsely shredded
¼ cup (15 g) fresh flat-leaf parsley, finely chopped, patted dry
2 tbsp (6 g) fresh mint leaves, finely chopped
1 whole (50 g) large egg, lightly beaten
¼ tsp (0.5 g) black pepper, freshly ground
For frying
5 cups (1200 ml) vegetable oil, for deep frying, about 2 inches (5 cm) deep

Equipment (9)

Large mixing bowl
4-inch (10 cm) round cookie cutter or drinking glass
Rolling pin
Heavy 5-quart (4.7 L) Dutch oven or deep, wide pot
Deep-fry thermometer
Slotted spoon or spider
Wire rack set over a baking sheet
Fork
Small bowl for water (for sealing)

Steps

Before you start

Make the dough first: it needs a 30-minute rest so it rolls out thin without springing back.
Shred the mozzarella from a block and drain the feta well. Wet filling makes the pastries burst in the oil.
Set a wire rack over a baking sheet (or paper towels) for draining before you start frying.
Have a deep-fry or instant-read thermometer ready. Oil at 350°F (175°C) is the key to crisp, not greasy, pastries.

1
Mix the dough
- In a large bowl, whisk the flour, salt and nigella seeds.
- Add the ¼ cup (60 ml) dough oil and rub it into the flour with your fingertips until it looks like damp sand and holds together when squeezed.
- Pour in ½ cup (120 ml) lukewarm water and stir to form a shaggy dough.
+ Show details− Hide details
Ready when: Dough clumps together with no dry flour left in the bowl.
Tip: If it feels crumbly, add water 1 tablespoon at a time. It should be softer than pie dough but not sticky.
2
Knead and rest
- Turn the dough onto a lightly floured counter and knead for 5 minutes.
- Shape into a ball, cover with the upside-down bowl or plastic wrap, and let rest for 30 minutes at room temperature.
+ Show details− Hide details
Ready when: Dough is smooth, springs back slowly when poked, and is not sticky.
3
Make the filling
- While the dough rests, combine the feta, mozzarella, parsley, mint, beaten egg and pepper in a bowl.
- Mix with a fork until it holds together when pressed.
- Do not add salt, since feta is already salty.
+ Show details− Hide details
Ready when: Filling clumps when squeezed and isn't wet or watery.
Tip: If the filling looks wet, blot the feta again or add a spoonful of shredded mozzarella.
4
Roll out the dough
- Divide the dough in half and keep one half covered.
- On a lightly floured counter, roll the other half to ⅛ inch (3 mm) thick, about as thin as a tortilla.
- Cut as many 4-inch (10 cm) rounds as you can.
- Gather the scraps, rest them for 5 minutes, then re-roll and cut.
- Repeat with the second half to get 24 rounds total.
+ Show details− Hide details
Ready when: Rounds are thin and even, and you can nearly see your fingers' shadow through them.
Tip: Keep cut rounds under a damp towel so they don't dry out and crack when folded.
5
Fill and seal
- Place 1 heaping tablespoon (about 20 g) of filling in the center of a round, leaving a ½-inch (1 cm) border.
- Dab the edge with a fingertip of water, fold into a half-moon, and press out any air.
- Press the edge firmly, then crimp with the tines of a fork.
+ Show details− Hide details
Ready when: Edges are fully sealed with no gaps and no filling on the seam.
Tip: Overfilling or trapped air is the main cause of bursting in the oil. Keep filled pastries on a floured tray, not touching.
6
Heat the oil
- Pour the 5 cups (1.2 L) frying oil into a heavy 5-quart pot so it is about 2 inches (5 cm) deep.
- Heat over medium-high heat until a thermometer reads 350°F (175°C), about 8 minutes.
- Adjust the heat to hold that temperature.
+ Show details− Hide details
Ready when: Thermometer reads 350°F (175°C); a pinch of dough sizzles right away and floats.
Tip: Never fill the pot more than halfway with oil.
7
Fry first batch
- Carefully lower 5 or 6 pastries into the oil, with space between them.
- Fry for 2 to 3 minutes, turning once halfway with a slotted spoon, until deep golden and blistered.
- Keep the oil between 335 and 350°F (170 to 175°C).
+ Show details− Hide details
Ready when: Deep golden brown on both sides with small bubbles on the surface.
Tip: If a pastry leaks, remove it right away so cheese doesn't burn and spoil the oil.
8
Drain and repeat
- Lift the pastries out, let excess oil drip off, and set them on the wire rack.
- Let the oil return to 350°F (175°C) between batches and fry the remaining pastries in 4 more batches.
- Serve warm.
+ Show details− Hide details
Ready when: Crisp, dry-looking shells; the cheese is melted and stretchy inside.
Tip: Drain on a rack rather than paper towels so the bottoms stay crisp.

Good to know

Tips

Roll the dough thin. Thick dough turns doughy and heavy rather than crisp and blistered.
Trapped air and wet filling cause bursting, so press out air and keep the seam clean.
Use a thermometer: oil that's too cool makes greasy pastries, and too hot browns the shell before the cheese melts.
For baking instead of frying, brush with oil and bake at 400°F (200°C) for 18 to 20 minutes, turning once; the texture will be less blistered.

Make ahead

"Assemble the pastries up to 1 day ahead: arrange in a single layer on a floured tray, cover, and refrigerate. Or freeze unfried on a tray until solid, then bag for up to 2 months and fry straight from frozen at 325°F (165°C) for 4 to 5 minutes."

Storage & reheating

"Room temperature: up to 2 hours after frying. Fridge: airtight container up to 3 days. Freezer: fried pastries up to 1 month. Reheat on a rack in a 375°F (190°C) oven for 8 to 10 minutes (12 to 15 from frozen) until crisp and hot; avoid the microwave."

Substitutions

low-moisture mozzarella → Akkawi, halloumi (shredded) or Monterey Jack. Akkawi is traditional; halloumi makes a saltier filling, so use less feta.
fresh mint leaves → fresh dill. Gives a different but classic herb flavor; use the same amount.
vegetable oil → sunflower or canola oil. Any neutral oil with a high smoke point works.
feta cheese → Egyptian domiati or ricotta salata. Crumble finely and keep the filling dry.