I can’t say that I prefer one over the other because I have been preparing those 3 fillings every Ramadan for the past 5 years but honestly I have a soft spot for the cheese filling one; actually I am a bit weak towards anything with cheese popping out of it.

The fillings are very easy to prepare & freeze well for months. Because we don’t want to finish Ramadan with tons of extra weight, I have included a baking option; not that I will bake my sambousak but my healthy friends will kill me if I didn’t include a baking alternative :)

Cheese Mix Filling

Ingredients:

• 2 packs sambousak sheets
• 18 triangles La Vache Qui Rit
• 1/4 cup Istanboli cheese
• 1 cup shredded mozzarella
• oil for deep frying or baking

Directions:

1. Mix the cheeses together until well combined. Stuff the sambousak & use a mixture of flour & water to seal the end (see notes). Arrange on a single layer on freezer safe plates & freeze.
2. To Fry: Deep fry the frozen sambousak in hot oil over high heat until golden.
3. To Bake: Place a non stick baking tray on the lowest shelf of the oven & preheat at 200 for 10 minutes. Meanwhile brush the defrosted sambousak well with olive oil. Take the hot tray out, place the smabousak on the tray (you will hear a sizzle) then return it back to the lower shelf. Bake for 4 minutes (the bottom will be golden) then flip the sambousak for 3 more minutes until the other side gets golden. Ovens vary so your sambousak might take 1-2 minutes less or more. Make sure your sambousak is well sealed at the corners.

Spinach Filling

Ingredients:

• 1 pack sambousak sheets
• 2 tbsp olive oil
• 1 small red onion shredded
• 500 gm frozen spinach, defrosted
• 1 tsp pomegranate molasses دبس الرمان
• 3/4 tbsp sumac سماق
• 1/2 cup feta cheese
• salt & pepper
• oil for deep frying or baking

Directions:

1. Squeeze the spinach with your hands to get rid of all the water.
2. Heat a pan over high heat. Add the olive oil & saute the onion until soft (not brown). Add the spinach, pomegranate molasses, sumac, salt/pepper & cook for 2-3 minutes.
3. Let the mixture cool completely then mix with the feta cheese.
4. Stuff the sambousak & use a mixture of flour & water to seal the end (see notes). Arrange on a single layer on freezer safe plates & freeze.
5. To Fry: Deep fry the frozen sambousak in hot oil over high heat until golden.
6. To Bake: Place a non stick baking tray on the lowest shelf of the oven & preheat at 200 for 10 minutes. Meanwhile brush the defrosted sambousak well with olive oil. Take the hot tray out, place the smabousak on the tray (you will hear a sizzle) then return it back to the lower shelf. Bake for 4 minutes (the bottom will be golden) then flip the sambousak for 3 more minutes until the other side gets golden. Ovens vary so your sambousak might take 1-2 minutes less or more. Make sure your sambousak is well sealed at the corners.

Minced Meat & Veggie Filling

Ingredients:

• 2 packs sambousak sheets
• 2 tbsp olive oil
• 1 medium onion shredded
• 500 gm minced meat
• 1 tsp allspice بهارات لحمة
• 1/4 tsp cinnamon قرفة
• 1/4 tsp nutmeg جوزة الطيب
• 1/4 tsp ginger جنزبيل
• 1 tsp pomegranate molasses دبس الرمان
• 1/3 cup boiled peas بسلة
• 1/3 boiled carrots جزر
• 1/4 cup sweet corn ذرة حلوة
• 1/2 cup cream cheese at room temperature
• 2 tbsp minced parsley بقدونس مفروم
• salt & pepper
• oil for deep frying or baking

Directions:

1. Heat a large pan over high heat until hot. Add the olive oil & saute the onions until golden brown. Add the minced meat, breaking it well with the back of a spoon.
2. Add the spices, pomegranate molasses & season with salt/pepper. Cook until the meat is fully cooked then toss with the peas, carrots & corn.
3. Let the mixture cool then mix well with the cream cheese & parsley.
4. Stuff the sambousak & use a mixture of flour & water to seal the end (see notes). Arrange on a single layer on freezer safe plates & freeze.
5. To Fry: Deep fry the frozen sambousak in hot oil over high heat until golden.
6. To Bake: Place a non stick baking tray on the lowest shelf of the oven & preheat at 200 for 10 minutes. Meanwhile brush the defrosted sambousak well with olive oil. Take the hot tray out, place the smabousak on the tray (you will hear a sizzle) then return it back to the lower shelf. Bake for 4 minutes (the bottom will be golden) then flip the sambousak for 3 more minutes until the other side gets golden. Ovens vary so your sambousak might take 1-2 minutes less or more. Make sure your sambousak is well sealed at the corners.

Notes: 

1. I use El Sonbola sambousak sheets.
2. I use President for Feta + Istanboli & Kiri spread for the cream cheese.
3. Flour/Water mixture: Dissolve 2 tbsp flour in little water until you have a somehow thick liquid. Brush the end with this liquid & press with your fingers to seal.