Herbs cheese sambousak
Popular throughout the Middle East, these savory, handheld turnovers get stuffed with a variety of fillings including cheeses. Traditionally deep-fried (many home cooks today bake them instead), they are commonly served on Shabbat morning and also on Hanukkah, when fried foods are customary. But they are also great for lunch or as a tote-along snack.
3 1/2 cups and a little extra, all-purpose flour
1 tablespoon baking powder
7.6 oz oil
14 oz Frico Selection Herbs Gouda cheese
3.3 oz sour cream
1 egg white
4 tablespoons thyme or oregano
Pour in the flour, baking powder and 1 teaspoon salt in a large bowl.
Make a well in the centre and add the oil and 12.5 oz lukewarm water. Combine to make a soft dough with your hands.
Knead for two minutes on a working surface until smooth.
Divide into small equal-sized balls the size of a walnut and place on a tray. Cover with plastic wrap and leave to rest while you prepare the filling.
Mix the selection herbs cheese, egg white and thyme in a bowl.
Take a ball of dough and flatten into a small disc by hand or rolling pin.
Place a teaspoonful of the cheese filling in the centre.
Fold over and press the edges to make a crescent.
Pick up the filled crescent, go back to the edge and fold over and twist to crimp the edges and give it a finished look.
For the triangle shape, start with the same round disc. Place the filling in the centre and gather the corners to meet in the centre to make a triangle. Pinch to seal the three borders.
In a heavy-bottomed saucepan, heat the oil to 350°F and fry 4 or 5 sambousek at a time until golden brown and crisp – about 1 minute on each side. Serve hot.