🧀 Cheese Sambousek (Samosas)

Method

1. Grate the 300 g mozzarella or mixed cheese if it isn't already grated, and finely chop the parsley and chili if using.

2. Put the cheese in a bowl and, if you have them, add 3 tbsp labneh, the parsley, a pinch of oregano and the chili, and stir until the filling is evenly mixed.

3. Mix 2 tbsp flour with 2–3 tbsp water into a thick paste for sealing the edges.

4. Lay out a samosa sheet, put a teaspoon of filling at one end, and fold it into triangles all the way to the end.

5. Brush the last edge with the paste and press it firmly, making sure there are no gaps at the corners. Repeat until all 30 sheets are used.

6. Heat the frying oil in a deep pot over medium heat and fry the samosas in batches for 2–3 minutes, turning, until golden on both sides.

7. If you prefer to bake them instead: brush them with a little oil, arrange them on a tray, and bake at 200°C for 15 minutes, turning halfway, until golden.

8. Drain the fried ones on paper towels for a minute and serve hot with the cheese melted inside.

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