🥟 Cheese samboosa
Cheese samboosa are crisp triangles of thin pastry wrapped around a melting filling of white cheese and chopped parsley, then fried until golden. The shell shatters at the first bite and the cheese inside turns soft and stretchy. They are served hot as a snack or starter, especially at iftar during Ramadan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 12 samboosa pastry sheets (spring roll pastry)
- 200 g white cheese (such as akkawi or feta-style), crumbled
- 100 g mozzarella, grated
- 1 small bunch parsley, chopped
- Flour-and-water paste to seal
- Oil for frying
Method
- Mix the cheeses and parsley.
- Place a spoonful of filling at one end of a pastry strip and fold into a triangle, repeating to the end.
- Seal the edge with a little flour-and-water paste.
- Fry in hot oil for 2–3 minutes until golden, drain on paper and serve hot.
How to make it lighter
- Bake them brushed with a little oil at 200 °C instead of frying to cut the fat considerably.
- Use a lower-fat white cheese and plenty of parsley in the filling.
- Limit yourself to two or three pieces and fill up on soup and salad.
History
Samboosa is the Arabian Peninsula’s name for the samosa, a filled pastry that spread along trade routes between Central Asia, Persia and India. In Saudi Arabia and the Gulf it is an essential dish on the Ramadan iftar table.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →