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<\/p>\nThose popular cheese sambousek\/ cheese borek that hail from Lebanon and the Middle East are wonderful to eat out of the fryer! They feature a cheese filling encased in pastry and deep fried to flaky perfection. The incredible savory bites are crispy on the outside with a stretchy oozy\u00a0 cheese inside. For some reason, they have a reputation for being difficult. I have to admit, it takes time make these little cheese morsels from scratch, but they are really so worth it. The process involves making a buttery dough from scratch and cook the cheese filling on stovetop. Classically, they are are formed into a crescent shape like empanadas or a rectangle much like ravioli, and pan-fried to perfection. The crowd-pleaser cheese sambousek can be made ahead of time too!\u2014 my mouth is watering just thinking about it!<\/p>\n
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If you are a very healthy-conscious person, please don\u2019t lecture me, skip this recipe and don\u2019t continue reading. Yes, a decadent wonder with an extravagant fat content, but so worth it! Balance is the key, you can enjoy those treats in moderation \u2013 you\u2019ll be happier for it.<\/p>\n
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A restaurant style sambousek!<\/strong>\u00a0There are dozens of sambousek variations out there, but the technique of making those cheese sambousek, including both dough and filling, is more of a professional restaurant style rather than a homey easy recipe. Anyone thinking of launching a Lebanese or Middle Eastern restaurant, I tell you learn this recipe and I promise it will be a hit among your clients, or even if you\u2019re a curious home cook with an eye for details, keep it in your repertoire,\u00a0this is a big deal!<\/strong><\/p>\n Here we\u2019re skipping the ready store-bought puff pastry, and we will be making the dough from scratch.\u00a0This could be the closest recipe to a puff pastry dough. It does take an overnight in the fridge, but way more easier with no folding technique, it is buttery and flaky with true layers of lamination. Learn it and use in tons of recipes. I call it my secret weapon!<\/strong><\/p>\n The dough needs to rest for 20 minutes; the butter is then added and integrated in the dough and kept overnight in the refrigerator. The dough is very similar to puff pastry and it handles best when cold!<\/p>\n I highly recommend starting with a roux (a mixture of flour & fats) before melting the cheeses, this will definitely enhance flavor and texture.<\/p>\n To make a delicious cheese sambousek, you\u2019ll need to know which types of cheeses to use. Certain cheeses melt more rapidly or to a greater degree than others! I combined three cheeses, mshallale (Lebanese string cheese made up of strands woven together), majdoola (braided Lebanese cheese) and mozzarella, and the end result was great, you can combine together mozzarella and Swiss cheese and still get terrific options. Feel free to experiment with your favorite cheeses.<\/p>\n A floured work surface keeps the dough from sticking. Lightly dusting flour on the counter and rolling pin. Once you\u2019re done evening out the surface and reaching your desired size, brush off excess flour.<\/p>\n The edges of the sambousek \/ borek are sealed w<ith a flour slurry to prevent the filling from leaking.<\/p>\n Adding nigella seeds to the filling is optional, but it does add a favored peppery undertone.<\/p>\n This also optional. Brush the center of the cheese samboussek\/ borek with the flour slurry and sprinkle nigella seeds or even sesame seeds, it will give your sambousek a mouthwatering luster.<\/p>\n Believe me fresh is best, but\u00a0 yes, you can use a ready puff pastry sheet and the result would still be satisfying. Have you ever fried puff pastry? It is good!<\/p>\n Of course! The prepared dough can be wrapped in plastic wrap and refrigerated for up to 3 days before using.<\/p>\n Sunflower oil or\u00a0canola<\/b>\u00a0is my go-to oil for its neutral flavor, good value, and high smoke point. The oil should be at least three inches deep in order to ensure that every piece of samousek will be surrounded by the cooking fat.<\/p>\n This is also an easy recipe to plan ahead. You can prepare the entire samboussek\/ borek the night before, leave them on baking sheets in the fridge overnight, and fry them or bake them off the second day. You could even freeze the sambousek and have them ready whenever, you need, just thaw them for 5 minutes and transfer to the fryer. You can make the borek and leave them in their raw stage in the freezer for 2 months.<\/p>\n Yes you can! But let\u2019s be honest frying is more tasty!<\/p>\n Absolutely yes, once the technique of cheese sambousek has been mastered, use the dough as a template to different fillings, starting from minced meat, chicken, shrimp\u2026you name it! You can also use the dough to make sweet fillings using apples, pears and tons of other variations!<\/p>\n Too high and you risk of overbrowning the outside of the sambousek. Too low and the it will absorb pockets of oil, becoming too greasy and soggy. You need to maintain the oil at the proper temperature. 350 \u00b0F \/175\u00b0 C is ideal here.<\/p>\n Like all deep-frying foods, the cheese sambousek must never be crowded, so choose a pan large enough and don\u2019t put in more than the surface will hold in one layer with space between each sambousek. Fry to a golden color and raise out of the oil using a wire skimmer.<\/p>\n Allowing the cheese sambousek to chill a few minutes in the freezer, will ensure that the cheese would not leak while frying.<\/p>\n Cheese samboussek\/ borek are so versatile, you can serve them for breakfast, brunch, lunch or as a light dinner paired with your favorite salad, or part of the Lebanese mezze spread. It is common practice to serve them at cocktail fares or a wedding receptions.<\/p>\n For freezing: Line a sheet pan with parchment paper. Spread the sambousek in a single layer, leaving each samboussek separated from the other. Freeze for several hours, remove from the pan and store in a zip-top (this will prevent them from sticking together).<\/p>\n![\"\"](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2024\/09\/cs-4.jpg\")
<\/p>\nThe easiest laminated dough that is similar to puff pastry!<\/h3>\n
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<\/p>\nWhy add a roux to the cheese filling?<\/h3>\n
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<\/p>\nWhat type of cheese should be used?<\/h3>\n
Why should you flour the work surface and the rolling pin?<\/h3>\n
Why seal the edges of the cheese sambousek\/ borek with a flour-water slurry?<\/h3>\n
Do we have to add nigella seeds to the filling?<\/h3>\n
Do we have to garnish the top od the borek with nigella seeds?<\/h3>\n
Can I make the cheese sambousek\/ borek with ready puff pastry?<\/h3>\n
Can I make the dough ahead of time?<\/h3>\n
What\u2019s the best oil for frying?<\/h3>\n
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<\/p>\nCan cheese borek \/fried cheese puffs be made ahead of time?<\/h3>\n
Can I bake the sambousek instead of frying them?<\/h3>\n
Can I make the sambousek with different filling?<\/h3>\n
What is the ideal temperature of oil for frying!<\/h3>\n
How many pieces can I fry in the same batch?<\/h3>\n
Why freeze the cheese sambousek\/ borek for a few minutes before frying?<\/h3>\n
How to serve cheese sambousek\/ borek?<\/h3>\n
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<\/p>\nHow do you make sambousek\/ cheese borek?<\/h3>\n
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<\/p>\nHow to freeze cheese sambousek\/ borek?<\/h3>\n
Ingredients:<\/h3>\n
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<\/p>\nCraving more Middle Eastern fried or baked\u00a0 inspiration?<\/h2>\n
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I have provided you with two different ways to shape the cheese sambousek, a rectangle and a moonlike\u00a0 shape; both are presentable, choose your favorite pattern!<\/h4>\n
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