This cheese sambousek recipe is made with salty, grated halloumi with nigella seeds and parsley, wrapped in store-bought samosa sheets and fried until crispy and golden. Prep takes 20 minutes, frying another 10, and you'll have ten crisp triangles ready for your tea time!
I may be cancelled for saying this - I am not a fan of the cheese-pull experience. Please tell me I am not alone. Yet, I tried adding mozzarella, on a friend's suggestion, thinking more cheese meant more flavour. It was a bad choice. I went back to keeping it simple with just halloumi.
Recipe at a glance
This isn't your average cheese samosa filling. It's a soft cheese sambousek recipe that keeps things down to three ingredients but doesn't skimp on flavour.
- Ready in 30 minutes, start to finish
- No fancy equipment required
- Just 3 ingredients in the filling
- Made with store-bought samosa sheets
- No stringy cheese pull
If you're not a fan of cheese fillings that turn stringy the moment they hit hot oil, this one's about to become your go-to.
Quick Look: Cheese Sambousek
- ⏱️ Prep Time: 20 minutes
- 🍳 Cook Time: 10 minutes
- 👥 Servings: 10 samosas
- 🔥 Cook Method: Stovetop or oven
- ⭐ Difficulty: Easy
- 🎯 Key to Success: Wrap to seal all ends before frying or baking.
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Why halloumi alone is the better call
This is the one thing I'd tell anyone before they start: don't mix in a second cheese. Halloumi has a higher melting point than most cheeses, so it softens in the fryer without collapsing or turning stringy… that's what keeps each bite clean and structured. A softer, lower-melting cheese like mozzarella works against that, making the filling loose instead of holding together. Stick with halloumi, and you'll get the texture this recipe is actually built around.
Ingredients you will need
The filling is short on purpose: halloumi, nigella seeds (kalonji) and fresh parsley. No onion or chillies, though you may add them if you prefer. For the wrap, I have used store-bought samosa sheets. The full recipe card below also covers puff pastry and phyllo if you'd rather switch it up. You'll also need a simple flour-and-water paste to seal the edges.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
How to make Cheese Sambousek
Grate the halloumi straight into a mixing bowl.
Then stir through the nigella seeds and chopped parsley.
Fold your samosa sheet into a triangular pocket, spoon in the filling, wrap and seal with the flour paste. The video is included in the recipe card.
Fry in batches over medium heat so the oil temperature doesn't drop, and don't crowd the pan. You can also bake these samosas using my baked samosa recipe guide.
Freeze them for later
Halloumi cheese sambousek freeze really well before frying. Once sealed, lay them in a single layer on a lined tray and flash freeze until solid, then transfer to a bag or container. This keeps them from sticking together. When you're ready to fry, go straight from the freezer to the hot oil; don't thaw them, just add a couple of extra minutes to the fry time so the centre heats through. Don't freeze more than 2 months for best flavour.
Serving Suggestions
These are great fresh and hot, but they hold up well at room temperature too, so don't stress about timing them perfectly for guests. My go-to alongside is a Mint labneh dip: whisk labneh or thick Greek yoghurt with minced garlic, fresh chopped mint, a dash of olive oil, and lemon juice. Mint is traditionally paired with halloumi, and it really does bring out the cheese's flavour.
If you want contrast instead, a drizzle of honey or a sweet chili sauce cuts through the cheese's saltiness nicely.
If you're in a dipping mood, browse my full Dips & Spreads collection for more pairings. If you want to make your own wrappers from scratch next time, my Sambousek recipe walks through the dough start to finish. And if halloumi's your thing too, it also makes an appearance as a filling option in my Batbout (Moroccan pita) recipe… worth a look if you want another way to use up a block.
FAQs
Can I bake cheese sambousek instead of frying them?
Yes, though the texture changes, baking gives you a drier, crackly shell than deep frying. If you're using puff pastry (see Notes in the recipe card), baking is actually the better method; for samosa sheets, frying gives the crispest result.
Do I need to cook the halloumi before adding it to the filling?
No, grate it raw. The halloumi softens perfectly as the sambousek fries, so there's no need to pre-cook or pre-sear it. Cooking it beforehand would actually work against the texture you want, since halloumi firms up again as it cools.
Can I use a different cheese if I don't have halloumi?
You can, but it changes the texture, as most other cheeses melt and turn stringy once fried, which is the exact thing this recipe avoids. If halloumi isn't available, look for another firm, high-melting-point cheese like paneer.
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📖 Recipe Card
Halloumi Cheese Sambousek Recipe
Ingredients
- 200 grams halloumi cheese
- ½ teaspoon nigella seeds, (kalonji)
- ¼ cup fresh parsley, finely chopped
- Samosa sheets, as needed
- Oil to deep fry, (see notes)
For sealing
- 1 tablespoon all-purpose flour
- water, as needed to make a thick paste
Instructions
- Grate the halloumi into a bowl. Stir in the nigella seeds and chopped parsley, and set aside.200 grams halloumi cheese½ teaspoon nigella seeds (kalonji)¼ cup fresh parsley finely chopped
- In a small bowl, mix the flour with a little water to make a thick, smooth paste. Set aside to use for sealing the sambousek.1 tablespoon all-purpose flourwater as needed to make a thick paste
- Place one samosa sheet on a clean work surface, keeping the remaining sheets covered to prevent them from drying out. Fold the sheet into a triangular pocket, as shown in the video. See the Notes below for other pastry options.Samosa sheets as needed
- Spoon about 1½ tablespoons of the halloumi mixture into the triangular pocket. Continue wrapping the sheet around the filling, keeping the corners neatly closed. Brush the loose end with the flour paste and press to seal. Place the filled sambousek on a tray and cover with a kitchen towel. Repeat with the remaining sheets and filling.
- Heat oil in a deep pan over medium heat. Fry the sambousek in batches until crisp and golden on both sides, taking care not to overcrowd the pan. Remove with a slotted spoon and drain in a wire colander lined with paper towels. Serve warm.Oil to deep fry (see notes)
Video
Notes
- Samosa sheets: You can use store-bought samosa sheets for this recipe, or make your own sambousek dough using my Sambousek Dough recipe. To bake instead of fry, follow the timing and temperature in my Baked Samosa Recipe Guide.
- Puff pastry: You can also use puff pastry. Shape and fill the pastry, then bake according to the package instructions or until puffed and golden.
- Phyllo pastry: Use phyllo for a lighter, crispier version. Brush each layer lightly with melted butter or oil before folding and filling, then bake until golden and crisp.
- Serve with: Mint labneh dip - whisk labneh or thick Greek yoghurt with minced garlic, chopped mint, olive oil, and lemon juice. Or, for contrast, a drizzle of honey or sweet chilli sauce.
Nutrition Info
Nutritional information is an estimate provided for informational purposes only. Values may vary based on ingredient brands, cooking methods, and portion sizes.
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