Sambusak (sometimes called sanbusak) are a popular treat throughout the Middle East. They’ve been around since Babylonian times and have been enjoyed by the Jewish for centuries. The savory turnover pastries, similar to hand pies, are stuffed with a variety of fillings. At Purim, cooks usually stick to meatless fillings like seasoned chickpeas, lentils, or cheese. Stuffed foods are traditionally eaten at Purim, as are triangle-shaped foods — these cheese sambusak fit the bill in both regards!
Sambusak are traditionally fried, but I prefer to bake them — it’s healthier and easier.
This recipe for a cheese-filled sambusak is one of my favorites! I like using a mixture of kashkaval and feta cheese for the filling. You can use one cheese or the other, if you prefer, just make sure you use 12 ounces of cheese total. Don’t forget the fresh parsley, it really complements the filling and completes the dish.