Crispy Ramadan Sambousek

Ingredients

• 1 cup from the 200 ml magic cup Water
• 60 grams Butter
• half a spoon Salt
• 2 cups from the 200 ml magic cup (200 grams) Flour
• 1 heaped teaspoon or 2 level teaspoons Starch
• 1 teaspoon Baking powder
• as desired Cheddar cheese
• as desired Ashwan cheese
• as needed Oil for frying

Instructions

1. Place 1 cup of water from the 200 ml magic cup in a saucepan over the heat with 60 grams of butter and half a spoon of salt.
2. Leave the mixture in the saucepan over the heat until the water boils and the butter melts completely.
3. Add the first cup of flour to the saucepan over the heat, stirring.
4. Add the second cup of flour to the saucepan over the heat, continuing to stir with a silicone spoon or spatula.
5. Reduce the heat under the saucepan and continue stirring the dough in the saucepan until it comes together and becomes dry and relatively firm.
6. Remove the dough from the saucepan and continue stirring it off the heat for a little while until it becomes one mass.
7. Transfer the dough to the work surface, sprinkle starch over and under it, then knead it lightly for 2 to 3 minutes until it initially comes together.
8. Spread out the dough on the work surface and leave it until it is warm rather than hot.
9. Add 1 teaspoon of baking powder to the warm dough on the work surface, then knead until the baking powder is incorporated.
10. Place the dough in a bowl or suitable wrapping, seal it, then leave it in the refrigerator for 30 minutes.
11. Mix Cheddar cheese with Ashwan cheese for the filling, then roll the filling into small balls and keep them in the refrigerator until ready to use.
12. Remove the dough and filling from the refrigerator, then knead the dough lightly on the work surface until it comes together.
13. If the dough comes out of the refrigerator crumbly on the work surface, add a little flour and a little water, then knead it only briefly until it holds together.
14. Roll out the dough on the work surface without oil and without additional flour until thin.
15. Cut the dough on the work surface into circles or suitable pieces slightly larger than the shaping mold, if using a mold.
16. Place a piece of dough inside the shaping mold, then press it so it fits into the mold.
17. Lightly press the two sides of the dough piece inside the shaping mold closed.
18. Place a ball of cheese filling in the center of the dough inside the shaping mold.
19. Close the shaping mold well and press from the cutting side of the mold so the edges are sealed and the excess separates.
20. Repeat shaping on the work surface until the quantity is finished, then gather the scraps and reuse them.
21. For extra crispness, run a knife over the outside surface of the sambousek pieces only to make light scoring without reaching the filling.
22. Heat the oil in a frying pan or deep-frying pot until the oil reaches 173–175°C.
23. Reduce the heat under the frying pan or deep-frying pot to keep the oil temperature between 173 and 175°C.
24. Place the sambousek pieces in the oil in the frying pan or deep-frying pot over moderate heat so they take about 3 minutes to cook.
25. Fry the sambousek pieces gently in the frying pan or deep-frying pot until they puff up and turn golden without burning.
26. Remove the sambousek pieces from the oil and place them in a colander, not on a plate or kitchen paper, so they remain crisp.
27. For the air fryer, place the sambousek pieces in the air-fryer basket.
28. Cook the sambousek pieces in the air fryer for 20 minutes.
29. The chef mentioned that he first raised the air-fryer temperature to 220°C, then lowered it to 190°C.