حشوة الجبنة للسمبوسة

Place 1 tablespoon of oil and 2 large cubes of butter in a suitable pan over medium heat and let the butter melt and heat up.

Add 2 tablespoons of flour and stir well using a whisk until fragrant and slightly golden.

Gradually add 2 cups of milk while stirring continuously until the mixture thickens like heavy béchamel.

Add 400 g of mozzarella cheese and stir on low heat until the cheese completely melts and the mixture becomes stretchy.

Add the salt, a very small pinch of mahlab, and ¼ cup of black seeds. Stir well to combine.

Transfer the mixture to a wide dish and allow it to cool completely.

Cover the sambousek wrappers with a clean towel to prevent them from drying out while working.

Take one sheet of sambousek pastry and fold it into a triangle shape, leaving the end flap open.

Place 1 tablespoon of the cheese filling inside the triangle and spread it evenly.

Mix 2 tablespoons of water with 1 tablespoon of flour to make a sealing paste, brush it on the edge of the pastry, and seal the triangle.

Arrange the sambousek triangles in a foam plate, separating layers with freezer bags. Wrap the plate tightly with plastic wrap and freeze.

When ready to fry, heat the oil on medium-low heat. Fry the frozen sambousek directly in the hot oil for 1–2 minutes per side until golden.

Remove from oil and place on a strainer or wire rack to drain excess oil and keep them crispy.