SAMBOUSEK cheese pouches, quick and easy, a Middle Eastern recipe with crispy pastry and cheesy filling — fried bites, irresistible finger food perfect for many occasions.
The sambousek cheese pouches are one of my favorite quick options for aperitifs or speedy dinners. They come from the Middle East, particularly Lebanon, Syria and Turkey, and each country makes them a little differently. The classic version has melty cheese inside a crispy pastry, but there are endless variations: ricotta, spinach, feta, spiced potatoes or ground meat.
If you’re looking for a tasty appetizer or an indulgent finger food, sambousek cheese pouches are the perfect solution. These cheese-filled pouches are prepared very quickly and can be fried or baked for a lighter version. Ideal for parties, aperitifs or simply a quick snack.
Join me in the kitchen — today it’s sambousek cheese pouches.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 6 pieces
- Cooking methods: Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour (the one you usually use)
- 3 tbsp fine durum semolina
- 3 1/4 tbsp water
- 1 tbsp extra virgin olive oil
- 1 egg
- salt
- pepper
- 1/2 cup ricotta
- 5 1/4 oz stracchino (soft Italian cheese)
Steps
In a bowl, mix the flours with the water and oil until you get a soft but not sticky dough. Work for 2–3 minutes, form a ball and let it rest for 10 minutes covered with a kitchen towel.
In a bowl, combine the stracchino and ricotta, add a pinch of salt and pepper.
Mix well until you get a smooth cream.Roll the dough on a lightly floured surface to a thickness of about 2–3 mm, cut out 6 circles (diameter about 3–4 in).
Place a tablespoon of filling in the center of each circle, fold into a half-moon and seal the edges well by pressing with a fork.
Brush the surface with the beaten egg, arrange them on a baking tray lined with parchment paper.
Bake in a preheated oven at 356°F for 20–25 minutes, until golden.
Let cool for 5 minutes and serve. Perfect on their own or with a light yogurt-based sauce.
Bon appétit
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SAMBOUSEK cheese pouches
Extra tip: you can prepare them in advance and freeze them raw, so you can bake or fry them straight from the freezer when you need a quick snack. And don’t be afraid to experiment with the cheese: a mix of mozzarella and feta is always satisfying.
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FAQ SAMBOUSEK cheese pouches
Where do sambousek come from?
Lebanon, Syria and Turkey: street food and festive appetizer from the Middle East.
What fillings are commonly used?
Cheese, spinach, meat, spiced potatoes, local variations.
Is it better to fry or bake them?
Depends: fried are super crispy, baked are lighter.
Can they be prepared in advance?
Yes, freeze them raw and cook when needed.
Which cheese should I use?
Ricotta, mozzarella, feta, or a melty mix.
