Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseSnack
Recipe Story
origins & traditionsSambousek bil Jibn are traditional Lebanese cheese pastries that have been enjoyed for generations across the Levant. These delightful golden triangles combine the tanginess of feta cheese with the creamy meltiness of mozzarella, all encased in a perfectly crisp, flaky pastry shell. The dough is rolled thin, filled generously with the cheese mixture seasoned with fresh herbs, then folded into triangular pockets and either fried or baked until golden. Whether served as an appetizer, snack, or part of a mezze spread, sambousek are always a crowd-pleaser. The contrast between the crunchy exterior and the warm, gooey cheese filling makes every bite irresistible. These versatile pastries can be made ahead and frozen, making them perfect for entertaining or quick snacking throughout the week.
Instructions
step by step0/11 done
In a large mixing bowl, combine flour and salt. Add vegetable oil and mix until crumbly.
Gradually add warm water, kneading until a smooth, elastic dough forms (about 8-10 minutes). Cover with damp towel and rest for 30 minutes.
Meanwhile, prepare the filling: In a bowl, crumble feta cheese and mix with shredded mozzarella. Add chopped parsley, black pepper, and a pinch of nutmeg. Mix well and set aside.
Divide dough into 24 equal portions and roll into small balls.
On a lightly floured surface, roll each ball into a thin circle about 4 inches in diameter.
Place 1-2 tablespoons of cheese filling in the center of each circle.
Fold the dough over the filling to create a half-moon shape, then bring one corner to meet the other to form a triangle. Press edges firmly to seal, crimping with a fork if desired.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry sambousek in batches, 3-4 at a time, for 2-3 minutes per side until golden brown.
Remove with slotted spoon and drain on paper towels.
Serve warm immediately, or keep warm in low oven until ready to serve.
Sambousek bil Jibn
4.2 (60)
Golden, crispy cheese-filled pastries that are a beloved Lebanese snack, perfect for any time of day. These savory triangles feature a blend of feta and mozzarella wrapped in delicate dough.
medium
50 min
24 servings
Ingredients
0 of 8 checked
Dough
- 3 cups Flour, sifted
- 1 teaspoons Salt
- 3 tablespoons Vegetable Oil
Filling
- 2 cups Cheese Feta, crumbled
- 1 cups Cheese Mozzarella, shredded
- 4 tablespoons Parsley, finely chopped
- 1/2 teaspoons Black Pepper, freshly ground
- 1/4 teaspoons Nutmeg, ground (optional)
Chef Tips
expert advice•You can add nigella seeds or sesame seeds on top before baking for extra flavor.
•The dough should be rolled quite thin for the best texture.
•If the edges don't seal well, lightly brush with water before pressing.
•These freeze beautifully - freeze uncooked sambousek on a baking sheet, then transfer to freezer bags.
•Fry or bake directly from frozen, adding 2-3 minutes to cooking time.
Variations & Substitutions
make it your own•For a lighter version, brush sambousek with olive oil and bake at 375°F (190°C) for 20-25 minutes until golden.
•For variation, add a small amount of dried mint to the cheese filling.
Serving & Pairings
what goes well•Serve with cucumber yogurt dip or simply with lemon wedges.
Storage & Reheating
keeping it freshStorage
Store cooled sambousek in an airtight container in the refrigerator for up to 3 days. Layer with parchment paper to prevent sticking. Uncooked sambousek can be frozen for up to 3 months in freezer-safe containers or bags.
Reheating
Reheat in a 350°F (175°C) oven for 8-10 minutes until warmed through and crispy. Avoid microwaving as it will make the pastry soggy. For frozen cooked sambousek, reheat directly from frozen in the oven for 12-15 minutes.
