Sambousek, samousa, sambousa!
What's your favorite sambousek filling? Potatoes? Chicken? A mix of vegetables? Mine is cheese! I love the stringy, warm cheese with the crunchy sambousek wrapper. I can eat ten at a time - please don't judge me! They're that delicious.
Now, I know that making sambousek is a bit time consuming. My mom and I have this little tradition, we spend a weekend afternoon in the kitchen drinking coffee, catching up, and rolling sambousek! Time flies when you're making these and having a great time with someone you love.
I recommend making a double batch of these and bagging them in freezer bags. They're a lifesaver when you need an appetizer for dinner.
I love making sambousek for Ramadan. I fry up a few pieces and enjoy them with my soup or salad for iftar.
Fry a batch of these the next time you're craving something cheesy!
Servings: 50 pieces
Prep Time: 45 minutes
Cook Time: 3-4 minutes each
1 pack of samousa wrappers (50 sheets)
3 cups Nabulsi cheese, shredded
1) Lay samousa wrapper down on a dry surface. Add 1-2 tablespoons cheese on one corner of the wrapper.
2) Brush water along all the sides of the samousa wrapper.
3) Fold wrapper into triangle until the samousa is a complete triangle.
4) Lay flat onto a tray. Once the tray is full, place tray in the freezer and let it sit for 2 hours.
5) Remove samosas from the freezer and divide into freezer bags. Keep frozen until ready to fry.
6) In a skillet or frying pan, add about 1 inch of oil. Heat on medium-high heat to 350*F.
7) Add the samboosek to the pan, avoid overcrowding. Flip halfway through. Make sure the samosa is a light golden color.
8) Remove from the oil and drain on a paper towel lined plate. Let the sambousek cool slightly before serving.
- It's very important to freeze the sambousek before frying. Don't thaw the sambousek before frying. The frozen wrapper aids in keeping the sambousek crunchy.
- If you're using a salty Nabulsi cheese, make sure to soak the cheese in water for a few hours before using.