Sambousek with cheese and leek

Sambousek with cheese and leek

By
From
Saha
Makes
24 sambousek
Photographer
Matt Harvey

Sambousek are crescent-shaped pastries popular around the Middle East.

Ingredients

Quantity Ingredient
150g clarified butter
3 leeks, finely diced, white part only
2 garlic cloves, finely chopped
200ml vegetable or good-quality chicken stock
1 bay leaf
1/2 teaspoon sugar
salt and pepper
100g haloumi, grated
100g mozzarella, grated
1 teaspoon dill, finely chopped
ground white pepper
8 sheets filo pastry

Method

  1. Heat a tablespoon of the clarified butter in a frying pan and sweat the leeks and garlic until they soften. Pour in the stock and add the bay leaf, sugar, salt and pepper. Cut out a circle of greaseproof paper that’s large enough to cover the leek mixture (this will stop a skin from forming as it slowly cooks down), lower the heat and cook very gently for 25 minutes, until the mixture has reduced down to a melting-soft mass. Remove the pan from the heat, and allow the mixture to cool. When it is completely cool, stir in the cheeses and dill and season lightly with white pepper.
  2. To make the sambousek, work with one sheet of filo at a time, and keep the others covered with a tea towel. Spread out a sheet of filo on the work surface and cut lengthways into thirds. Each strip will make one sambousek. Take one strip and brush along its length with the clarified butter. Place a tablespoon of the filling across the corner at one end of the pastry. Fold this corner up and over on the diagonal to make a triangle shape. Fold the triangle over, and continue in this fashion along the length of the pastry. You should end up with a neat, triangle-shaped pastry parcel. Seal any open edges with more clarified butter. Repeat with the remaining pastry and filling until you have about 24 sambousek. At this stage you can freeze the pastries if you like; otherwise, cook them immediately.
  3. Preheat the oven to 200°C. Line a baking sheet with baking parchment and arrange the pastries on it. Brush each one again, lightly, with clarified butter then cook for 8 minutes, or until golden brown. Serve them as an appetiser.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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