Sambousek Jibneh (Fried/Baked Cheese Turnover)

All-purpose flour: The base for the dough, providing structure and texture.

Feta cheese: A tangy, crumbly cheese that adds a distinctive flavor to the filling.

Mozzarella cheese: A mild, stretchy cheese that complements the feta and adds creaminess.

Parsley: Freshly chopped to add a burst of herbal freshness to the filling.

Salt: Enhances the flavors of the dough and filling.

Water: Helps to bind the dough together.

Olive oil: Adds moisture and richness to the dough.

Egg: Used for the egg wash to give the turnovers a golden, glossy finish.

When sealing the edges of the dough circles, ensure they are tightly pressed together to prevent the cheese mixture from leaking out during cooking. You can use a fork to crimp the edges for a decorative touch and extra security.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good alternative.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor similar to mozzarella.

• parsley - Substitute with cilantro: Cilantro provides a fresh, slightly citrusy flavor that can complement the cheese filling.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile.

• water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• olive oil - Substitute with canola oil: Canola oil is a neutral-tasting oil that can be used in the same quantity.

• egg - Substitute with milk: Milk can be used as an egg wash to achieve a similar golden-brown finish.

• Allow the sambousek jibneh to cool completely before storing. This prevents condensation, which can make the turnovers soggy.
• Place the cooled turnovers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes to regain crispiness.
• For longer storage, arrange the turnovers on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.
• Transfer the frozen sambousek to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and contents. Frozen sambousek jibneh can be stored for up to 3 months.
• To reheat from frozen, bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until heated through and golden brown. No need to thaw before baking.
• Avoid microwaving as it can make the turnovers chewy rather than crispy.

• Preheat your oven to 350°F (175°C). Place the Sambousek Jibneh on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and the crust is crispy.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and heat the Sambousek Jibneh for about 8-10 minutes. This method ensures the turnovers remain crispy without becoming too dry.

• If you prefer using a microwave, place the Sambousek Jibneh on a microwave-safe plate. Cover them with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes. Note that this method may result in a softer crust.

• For an air fryer, preheat to 350°F (175°C) and place the Sambousek Jibneh in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps maintain a crispy exterior.

• On the stovetop, use a non-stick skillet over medium heat. Add a small amount of olive oil and place the Sambousek Jibneh in the skillet. Heat for 3-4 minutes on each side until warmed through and crispy.

• Mixing bowl: Used to combine the flour and salt, and later to mix the water and olive oil into the dough.

• Measuring cups: Essential for accurately measuring the flour, water, and olive oil.

• Measuring spoons: Necessary for measuring the salt.

• Wooden spoon: Useful for mixing the dough ingredients together before kneading.

• Clean surface: Needed for kneading the dough.

• Kitchen towel: Used to cover the dough while it rests.

• Rolling pin: Required to roll out the dough into thin circles.

• Round cutter: Helps in cutting the rolled dough into uniform circles.

• Small bowl: Used to mix the feta, mozzarella, and parsley.

• Spoon: For placing the cheese mixture onto the dough circles.

• Fork: Useful for sealing the edges of the turnovers.

• Pastry brush: Needed to apply the egg wash on the turnovers.

• Deep fryer: If you choose to fry the turnovers, this will be used to cook them until golden brown.

• Baking sheet: If you choose to bake the turnovers, this will be used to place them in the oven.

• Oven: Required if you opt to bake the turnovers.

• Cooling rack: Useful for letting the turnovers cool down after frying or baking.

Prepare the filling: Mix the feta, mozzarella, and parsley ahead of time and store in the fridge.

Pre-made dough: Use store-bought dough to skip the kneading and resting steps.

Batch processing: Roll out and cut all the dough circles at once to streamline assembly.

Assembly line: Set up an assembly line with dough circles, cheese mixture, and egg wash for faster turnover creation.

Freeze for later: Make a large batch and freeze the uncooked sambousek for quick frying or baking later.