Akawi cheese is native to Palestine, and of a very salty nature. It is hard and crumbly, and soaking it in several changes of water removes excess salt. It melts similar to mozzarella, a soft and stringy consistency.
Paired simply with Nigella seeds (or aka black seeds), the result is succulent and beneficial at once.Our beloved prophet Muhammed, may the best peace and blessings be upon his soul, highly praised the beneficial and remedial effects of black seed against all diseases except death. Even at the time of the pharaohs did they recognize the value of black seed that they stored them in Tutankhamun’s tomb.
That sort of makes up for the fact that these sambousaks are fried… right?
For the dough:
2 cups flour
6 Tbsp oil
1 tsp salt
1/2 tsp pepper
1/2 cup water
For the filling:
450g akawi cheese
1 Tbsp black seed
To prepare filling:
Crumble the cheese by pulsing in a food processor.
Soak and drain in cold water at least three times to remove excess salt.
Drain in a sieve over bowl for 10 to 15 minutes.
Turn out into another bowl and mix in the black seed.
To make the crust:
Place all the ingredients in a food processor except the water.
Add water as the machine is running.
A dough will be formed when pressed together.
Divide the dough into 24 balls
To assemble, roll out each ball into a circle.
Place a tablespoon of the filling in the center.
Fold the dough over the filling to form a semi-circle.
Pinch the dough to seal.
Fry the sambousak in hot oil, and let drain from excess oil on paper towels.