Cheese & Meat Sambousek

Cheese & Meat Sambousek


4 cups flour

1 tbsp baking powder

1 tsp salt

½ cup Serjella Extra Virgin Olive Oil

2 tbsp Serjella Extra Virgin Olive Oil

1 cup onion, finely chopped

3 cloves garlic, minced

300 g ground mutton

1 tsp paprika

1 tsp ground cinnamon

2 tsp sumac

3 tbsp fresh mint, chopped

½ cup pine nuts, toasted

2 tbsp pomegranate molasses

Salt and pepper

400 g feta cheese

200 g mozzarella cheese

1 egg white

4 tbsp fresh thyme leaves


  • Sift the flour over a large bowl. Add the baking powder and salt. Mix to combine.
  • Add ½ cup of olive oil and 1 cup of warm water. Mix well with your hands or with a spoon until you get a soft, homogeneous mixture.
  • Cover the dough and let it rest for 2 hours.
  • In a large saucepan, heat 2 tablespoons of olive oil.
  • Saute the onion and garlic for 2-3 minutes until tender.
  • Add the meat, paprika, cinnamon, sumac, salt and pepper. Mix to combine. Cook for 5 minutes.
  • Add the mint, pomegranate molasses, and pine nuts. Continue cooking for 5 minutes.
  • In a small bowl, add the feta cheese, mozzarella cheese, egg white and thyme. Mix to combine.
  • Cut the dough into balls. Roll each ball on a flat surface sprinkled with flour. Spread it to make a circle.
  • Using a small round cutter or a round glass, cut the dough into smaller circles.
  • Fill one half of each circle with 2 tablespoons of the meat or cheese mixture. Close the other half on the stuffing and press the edges with a fork.
  • Heat ½ cup of olive oil in a pot until it is around 170°C.
  • Deep fry the sambousek pieces until golden and crispy.
  • Remove from the heat using a slotted spoon and place on a plate lined with paper towels to drain the excess oil. Serve hot.

Enjoy it!

2 Hours 30 minutes
3-4 People
serjella olive oil