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    Home » Recipes » Appetizers

    Fried Cheese Samosas (Samboosak)

    By Samara・Published:Apr 25, 2021・Updated: Jun 4, 2021・Post may have affiliate links.

    Jump to Recipe Print Recipe
    easy cheese samosas

    These crispy fried cheese samosas, aka samboosak, are out of this world. Gooey cheese stuffed inside a crispy golden wrapper, they will leave everyone at the table coming back for seconds and thirds. Not to mention, these cheese samosas use ready-made samosa wrappers, which make this process even easier: stuff, wrap, and fry!

    fried cheese samosas on a plate

    What I Love About This Recipe

    They're so quick and easy to make with just 3 ingredients: samosa wrappers, cheese, and frying oil. The cheese stuffing can be customized, and the samosas can be bath prepared and frozen ahead of time. My favorite cheese to use for samosas is a Syrian cheese called msannara. It's a slightly saltier cheese that softens but doesn't melt when heated. It's made with nigella seeds, so the soft crumbly texture of the cheese mixed with the little crunch from the seeds makes a wonderful pair.

    Ingredients Notes

    • Samosa Wrapper: You'll find these thin sheets of phyllo dough in the frozen section of your local supermarket. They come in different shapes and sizes, and I usually like to use thin long strips because they're the easiest to shape. If you can't find them anywhere, you can use spring roll wrappers instead and cut them into strips.
    • Oil: You'll need any type of oil with a high smoke point. Some options are canola oil, vegetable oil, and frying oil.
    samosa wrappers
    • Cheese: I usually use Syrian msannara cheese for this recipe, but it's really up to you when it comes to which cheese to stuff these samosas with. Some people like stretchy, melty cheese, like mozzarella, and others like soft and crumbly cheese, like feta.
    easy cheese stuffing for the samosa

    Here are some cheese options that I love using:

    • Shelal Cheese: Slightly salty, and melts into the perfectly stretchy cheese pull. It's a very common Syrian breakfast cheese and is usually made with nigella seeds.
    • Mozzarella: For a more neutral flavor and the ultimate cheese pull. For best results, use fresh mozzarella cut into strips slightly smaller than the size of your spring roll pastry. 
    • Cheddar: If you're a fan of sharper cheeses, cheddar cheese is the way to go. I personally like white cheddar, but you can use any type you like.
    • Akkawi: A mild white cheese that's one of the most common in Middle Eastern baking (both sweet and savory). It's a really good melting cheese and will give a slightly sweeter taste.  
    • Feta or White Cheese: A non-melting cheese, but the saltiness in feta and other types of white cheese are great on their own, or you can pair them with olives or dried mint for an extra special samosa.
    • Kashskaval: One of my favorite yellow cheeses. It has a unique flavor with a hint of olive oil so it's great on its own or with some smoked turkey or other cold cuts. It also melts beautifully.

    How To Make Cheese Samosas

    Thaw the samosa wrappers if frozen. Prepare the shredded cheese or cheese mixture. Prepare the workstation for rolling samosas and get a small bowl with water (to seal the samosa wrappers).

    laying the work station for the samosas

    Lay your samosa wrapper flat out in front of you, vertically. Place around a spoon and a half, depending on the size of your wrappers, of your choice of cheese at the end of the wrapper (the end that's closest to you). Fold the wrapper upwards onto the filling so it forms a triangle shape. 

    • wrap the cheese samosa
    • how to fold a samosa into a triangle

    Fold again, keeping it in a triangle shape, and repeat until you reach the end of the wrapper. Dip your finger into warm water, wet the end of the wrapper, and seal the samosa.

    • how to fold a samosa
    • folding a samosa
    • folding the samosa into a triangle
    • triangle samosa

    Heat up the frying oil where if you dip the edge of a samosa inside the oil, bubbles will form. Place the samosas into the frying oil and flip once golden brown. Remove with a slotted spoon onto a paper-lined plate.

    • frying the samosas
    • fried cheese samosas

    Serve immediately hot!

    easy cheese samosas

    Tips And Tricks

    • Keep the samosa wrappers covered. Use a towel to cover your samosa wrappers while you work to keep them soft and fresh. They dry out fast and will start cracking if left out for too long.
    • Don't overfill your samosas. When working with cheese, you really want to stuff them only until slightly full, otherwise, your samosas will explode when they start frying.
    • Seal samosas with warm water. Have a bowl of warm water to dip your fingers in when you're on the last fold. Wet the end of the samosa wrapper and press the surfaces together. Make sure it's sealed properly so none of the cheese seeps out.
    • Place the samosas on a paper towel after frying. The paper towels absorb any excess oil. This makes sure your samosas stay crispy and fresh, and avoid getting soggy. 
    • Serve immediately. You don't want a soggy samosa, so fry right before serving. You can make them in advance and store them in the fridge overnight then fry them the next day. Also, these cheese samosas last in the freezer for up to 3 months. Just pull them out, defrost, and get frying.

    Substitutions and Variations

    • I sometimes make a big batch of cheese samosas with different fillings, and I like to use a couple of different cheeses. You can even mix a couple of different cheeses together.
    • Add some chopped jalapenos or spicy pepper to the shredded cheese for some spice. Or use some chili pepper flakes.

    Equipment

    • Deep frying pan
    • Slotted spoon or frying spatula
    • Paper towels

    Storage

    These cheese samosas can be batch prepared and frozen for up to 3 months. Just don't fry. Roll the cheese samosa wrappers and place them in a freezer-friendly storage container or bag. This way you can pull them out of the freezer, defrost, and fry them to crispy golden perfection whenever you want.

    Also, this cheese samosa recipe can be prepared a day ahead and stored in the fridge overnight in an airtight container.

    Middle Eastern Appetizers

    We're all always looking for more quick and easy appetizers to fill up our lunch and dinner tables, so here are some other recipes I love:

    • fried ground beef samosas
      Beef Samosas
    • batata harra garlic and cilantro fried potatoes
      Cilantro Garlic Fried Potatoes (Batata Harra)
    • fried beef sambousek on a plate
      Beef Sambousek (Fried Meat Pastries)
    • kibbeh nayeh Lebanese raw kibbeh appetizer
      Kibbeh Nayeh Recipe (Lebanese Raw Kibbeh)
    • fire roasted eggplant dip with garlic and mint
      Grilled Eggplant Dip With Mint
    • close up of labneh made from store-bought yogurt
      Labneh Made From Store-Bought Yogurt
    • fried kibbeh in a bowl
      Fried Kibbeh Balls
    • cheese and zaatar spring rolls
      Fried Cheese and Za'atar Spring Rolls

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    easy fried cheese samosas

    Fried Cheese Samosas (Samboosak)

    Author: Samara
    Course: Appetizer
    Cuisine: Middle Eastern
    Prep: 15 mins
    Cook: 10 mins
    Total: 25 mins
    5 from 1 vote
    Print Pin Rate Email
    Servings 30
    Crispy, golden fried cheese samosas that are so easy to make and oh so delicious. Freezer friendly and only 3 ingredients. These easy cheese samosas are a crowd favorite.

    Ingredients
     
    US Customary - Metric

    • 1 packet samosa pastry around 30 sheets
    • 1 lb shelal cheese OR mix of shredded mozzarella and feta cheese (see notes for other options of cheese)
    • oil for frying

    Instructions

    • Lay a samosa wrapper flat on your working station, vertically. Add around a teaspoon and a half of your choice of cheese and start folding upwards into a triangle over and over until the wrapper is fully wrapped onto itself. Dip your finger into warm water and seal the samosa well. 
    • Repeat until you're out of samosa wrappers.
    • Heat the frying oil in a deep frying pan on the stove. Check if it's ready by placing the back of a wooden spoon in the oil. If it bubbles, then it's hot enough. If not, wait for a bit. 
    • Place the samosas in without overcrowding the pan and fry while stirring frequently until golden all over. 
    • Place the cooked ones on a paper towel and serve immediately. 

    Notes

    • Make sure your samosas are sealed well so the cheese doesn't leak out when you fry them. 
    • Don't overcrowd your pan. 
    • Other cheese variations: mozzarella, cheddar, akkawi, kashkaval, feta, or white cheese. 
    • Good cheese combinations are 50/50: mozzarella & akkawi, mozzarella & feta, cheddar & kashkaval.

    Nutrition

    Serving: 1samosa | Calories: 44kcal | Carbohydrates: 2g | Protein: 0.9g | Fat: 3.6g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 1.5mg | Sodium: 7.9mg | Fiber: 0.3g | Sugar: 0g

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    About Samara

    Hi! My name is Samara Alkhammach. I’m half Syrian, half Palestinian, with a few other nationalities in the mix. I was born and raised in Kuwait, and currently live in Cairo, Egypt. I have a deep love for yoga, art, the kitchen, and bringing people together through them all.

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      Recipe Rating




    1. Nicolette M.

      June 21, 2021 at 6:57 pm

      5 stars
      These were gobbled up so quickly. I’ll have to make a double recipe next time. Kids loved them

      Reply
      • Lily

        June 21, 2021 at 7:44 pm

        Cheese samosas are one of my favorites. If you liked this recipe, check out the cheese and za'atar spring rolls. Those are so good too!

        Reply

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