Lebanese Sambousik jibne (Cheese Pastries) Recipe


5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp sugar
vegetable oil for deep frying
1 cup oil

Cheese Filling :

425 g (14 oz) white cheese (Ikawi Altishiki)
¼ cup finely chopped fresh parsley
¼ tsp ground cayenne pepper


For the Dough:
Sift the flour into a working surface.Mix in salt and sugar. Make a well in the centre.Pour olive oil and vegetable oil in the well.Mix the dry ingredients into the liquid.Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.Cover and leave aside for 1 hour.

Cheese filling:
Mix ingredients and put aside.Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter).Fill circles with cheese. following this way: Put filling on one side of circle.Fold over one end to make semi-circles.Press edges with fingers.Fry in 1 cup of vegetable oil over medium heat. Brown both sides.Serve hot.

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