Previous Next

1 / 2

Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Flaky edges, stretchy cheese, and a sesame–nigella crunch that feels like a street-bakery win ✨

Ingredients

• Dough
• 🥣 360 g all-purpose flour (3 cups / 12.7 oz) gluten
• 🧂 6 g fine sea salt (1 tsp / 0.21 oz)
• 🌾 7 g instant yeast (2¼ tsp / 0.25 oz)
• 🍬 8 g sugar (2 tsp / 0.28 oz)
• 🥛 120 ml plain yogurt (½ cup / 4 fl oz) dairy
• 💧 150 ml warm water, 38–40°C (⅝ cup / 5 fl oz)
• 🫒 45 ml olive oil (3 tbsp / 1½ fl oz)
• Cheese filling
• 🧀 250 g feta, crumbled (1⅔ cups / 8.8 oz)
• 🧀 200 g mozzarella, shredded (2 cups / 7 oz) dairy
• 🥚 1 large egg (50 g / 1.8 oz) egg
• 🌿 15 g parsley, finely chopped (½ cup / 0.5 oz)
• 🌿 5 g mint, finely chopped (2 tbsp / 0.18 oz)
• 🌺 3 g ground sumac (¾ tsp / 0.11 oz)
• ⚫ 1 g black pepper (¼ tsp / 0.04 oz)
• Finish
• 🥚 1 egg yolk egg
• 🥛 15 ml milk (1 tbsp / ½ fl oz) dairy
• 🌾 10 g sesame seeds (1 tbsp / 0.35 oz) sesame
• 🌑 6 g nigella seeds, optional (2 tsp / 0.21 oz)
• 🫒 10 ml olive oil for the tray (2 tsp / 0.34 fl oz)

Preparation

• 1 Mix the dough In a large bowl combine flour, salt, yeast, and sugar. Add yogurt, warm water, and olive oil. Mix until a shaggy dough forms, then knead 8 minutes until smooth and elastic.
• 2 First rise Cover and proof 25 minutes in a warm spot until slightly puffy. This is a quick dough, it should feel lighter but not fully doubled.
• 3 Make the filling In a bowl combine feta, mozzarella, egg, parsley, mint, sumac, and black pepper. Mix until evenly combined. Chill 10 minutes so it firms up and becomes easier to portion.
• 4 Preheat and prep the tray Preheat the oven to 210°C (410°F). Lightly oil a 30×40 cm tray (12×16 in) and line with baking paper.
• 5 Divide the dough Turn dough onto a lightly floured surface. Divide into 16 pieces, about 45 g each (1.6 oz). Roll into tight balls. Cover and rest 10 minutes so the dough stretches without snapping back.
• 6 Shape the rounds Roll each ball into a 10–11 cm circle (4–4⅓ in), keeping the center slightly thinner than the edges.
• 7 Fill and seal Place 1 heaped tablespoon of filling in the center. Fold into a half-moon. Press edges firmly, then crimp with a fork. For extra security, pinch once more along the seam so nothing leaks.
• 8 Egg wash and seed coat Whisk egg yolk with milk. Brush each sambousek. Sprinkle sesame and nigella on top.
• 9 Bake Bake at 210°C (410°F) for 16–18 minutes until deep golden and crisp. Cool 5 minutes on a rack so the bottom stays crunchy.

Timing details

Nutrition

Estimated values per serving.

Tips & variations

More from this category

Share & Print