Halloumi Cheese Sambousek Recipe
Crispy, golden cheese sambousek filled with grated halloumi, nigella seeds, and fresh parsley wrapped in store-bought samosa sheets and fried. A simple 3-ingredient filling that comes together in 30 minutes.
Servings: 10 sambousek
Calories: 120kcal
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 cheese, ½ teaspoon nigella seeds, ¼ cup fresh parsley
- 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 flour, water
- 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
- 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
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
Calories: 120kcal | Carbohydrates: 9g | Protein: 5g | Fat: 7g
