سمبوسة بالجبنة

In a bowl, mix the feta cheese with the akkawi, halloumi, or mozzarella cheese.

Add the fresh mint and dried mint to the cheese mixture and stir well until fully combined.

Prepare the flour and water mixture to be used to seal the edges of the samosa.

Fill samosa wrappers with the cheese mixture and seal the edges with the flour paste.

Arrange the samosas on a tray, keeping them separate

Place the samosa pieces in bags and store in the freezer until use

It is best not to use too much akawi, halloumi or mozzarella cheese so that the filling doesn't come out during frying.