Sambousek

Ingredients

• 300 g All-purpose flour
• 150 ml Warm water
• 1 TL Dry yeast
• 1/2 TL Salt
• 30 ml Olive oil
• 200 g Feta cheese
• 1 Bund Fresh parsley
• 1 Egg (beaten)
• 1/4 TL Black pepper (freshly ground)
• 500 ml Vegetable oil for deep frying

Instructions

1. For the dough, mix flour, dry yeast, and salt in a large bowl. Gradually add warm water and olive oil, then knead until a smooth, elastic dough forms.
2. Cover the dough with a clean cloth and let it rise in a warm place for about 30 minutes, until visibly increased in size.
3. Meanwhile, prepare the filling: crumble the feta cheese and finely chop the parsley. Combine both in a bowl and season with freshly ground black pepper.
4. On a lightly floured surface, roll out the risen dough thinly (about 2-3 mm thick). Use a round cutter (about 8-10 cm in diameter) to cut out circles.
5. Place a teaspoon of the feta and parsley filling in the center of each dough circle. Brush the edges of the circle with a little beaten egg.
6. Fold the dough circles into half-moons and firmly press the edges together, either by sealing them with a fork or crimping the edge.
7. Heat vegetable oil in a deep pot or fryer to 170-175°C (340-345°F). Carefully place the Sambousek in batches into the hot oil.
8. Deep fry the Sambousek for 3-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
9. Serve immediately while hot. They are excellent as an appetizer or part of a mezze platter.

Nutrition