Jordanian Cheese Samboosak
Thin fried pastry filled with ready-desalted white cheese and dried mint.
Preparation: 30 min · Cooking: 3 min · Total: 34 min · 2 servings
Ingredients
- 150 g Ready-desalted drained Nabulsi/Akkawi-style cheese, pasteurized milk, labelled ready-to-eat
- 0.5 tsp Dried mint
- Commercial thin uncooked samboosak wrapper strips — 12
- 1 tsp Wheat flour for seams
- 15 ml Potable seam water
- 480 ml Vegetable frying oil, operating allowance
Instructions
Check cheese and wrappers
Use 150 g ready-desalted drained pasteurized-milk cheese labelled ready-to-eat, plus 0.5 tsp dried mint. Follow its shorter label use-by/opening limit. Keep cheese at 4°C or colder; this master adds no hidden home-desalting process.
Use 150 g ready-desalted drained pasteurized-milk cheese labelled ready-to-eat, plus 0.5 tsp dried mint. Follow its shorter label use-by/opening limit. Keep cheese at 4°C or colder; this master adds no hidden home-desalting process.
Divide filling evenly
Crumble cheese with mint and divide evenly across 12 wrappers: 12.5 g cheese each before the small mint addition. Half makes 6 pieces, fourfold 48; a tablespoon is not a fixed filling weight. Keep portions cold during small-batch wrapping.
Crumble cheese with mint and divide evenly across 12 wrappers: 12.5 g cheese each before the small mint addition. Half makes 6 pieces, fourfold 48; a tablespoon is not a fixed filling weight. Keep portions cold during small-batch wrapping.
Make measured seam paste
Mix 1 tsp flour with 15 ml potable water into a thin paste. Keep raw flour and its tools away from ready-to-eat food; do not taste the paste. Check after about 1 minute until smooth; this is only a mixing reminder.
Mix 1 tsp flour with 15 ml potable water into a thin paste. Keep raw flour and its tools away from ready-to-eat food; do not taste the paste. Check after about 1 minute until smooth; this is only a mixing reminder.
Make measured seam paste: 60 seconds
Fold and seal
Fold each wrapper diagonally around its filling into a triangle without tearing or overfilling. Seal the final flap with only a thin amount of the measured paste; follow wrapper shaping directions.
Fold each wrapper diagonally around its filling into a triangle without tearing or overfilling. Seal the final flap with only a thin amount of the measured paste; follow wrapper shaping directions.
Heat oil safely
Heat the 480 ml oil allowance to 175°C in a deep heavy vessel with safe fill/headroom. Record equipment-driven adjustments rather than force too little oil into unsuitable cookware. Keep water away from hot oil.
Heat the 480 ml oil allowance to 175°C in a deep heavy vessel with safe fill/headroom. Record equipment-driven adjustments rather than force too little oil into unsuitable cookware. Keep water away from hot oil.
Fry and check the whole pastry
Fry uncrowded batches at 175°C, turning and checking from 3 minutes; continue according to stricter wrapper directions until every pastry layer and seam is cooked. Check the selected 74°C hot-filling target separately: hot cheese alone does not prove flour seams are cooked.
Fry uncrowded batches at 175°C, turning and checking from 3 minutes; continue according to stricter wrapper directions until every pastry layer and seam is cooked. Check the selected 74°C hot-filling target separately: hot cheese alone does not prove flour seams are cooked.
Fry and check the whole pastry: 180 seconds
Cut-test and drain
Cut a slightly cooled test piece; pastry and seams must have no raw gummy dough. Continue cooking if needed. Drain cooked pieces on a rack with clean tools; frying oil is an operating bath, not all consumed. Keep any further frying at 175°C.
Cut a slightly cooled test piece; pastry and seams must have no raw gummy dough. Continue cooking if needed. Drain cooked pieces on a rack with clean tools; frying oil is an operating bath, not all consumed. Keep any further frying at 175°C.
Serve and respect the earliest deadline
Serve 12 pieces as 2 catalogue shares. Refrigerate leftovers promptly at 4°C or colder and use within 2 days or the earlier cheese label deadline; frying does not reset it. Reheat once to 74°C.
Serve 12 pieces as 2 catalogue shares. Refrigerate leftovers promptly at 4°C or colder and use within 2 days or the earlier cheese label deadline; frying does not reset it. Reheat once to 74°C.
Tips
- The ingredient list scales for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water, garnish and operating allowances. Do not multiply temperature, thickness or first-check time; use comparable-depth pans/batches. Piece yields are separate from servings. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured amounts; no unmeasured substitutions are included. Follow stricter package directions and reconcile incompatible products rather than forcing this calibration.
Storage
Keep covered at 4°C or colder and use within 2 days, or an earlier ingredient-label limit. This selected household limit is not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat cooked leftovers once to 74°C throughout. Never use reheating to repair earlier unsafe holding.
About this recipe
Thin fried pastry filled with ready-desalted white cheese and dried mint.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.