Sambousek and Ready-Made Dough Method

Ingredients

• 5 glasses from the magical glass (half a kilo of flour) flour
• 1 teaspoon salt
• about 1½ glasses water
• a little vegetable oil
• for rolling between the layers cornstarch
• 150 g white cheese
• 250 g green onions
• a little nigella seeds
• a little parsley

Instructions

1. In a mixing bowl, combine the flour and salt.
2. In the same mixing bowl, gradually add the water and knead until a dough forms.
3. In the same mixing bowl, add a little vegetable oil to smooth the dough, then knead again.
4. On the work surface, divide the dough into 12 equal pieces, then roll each piece into a ball.
5. In the same shaping area, cover the dough balls and let them rest for about half an hour.
6. On the work surface, roll out one piece of dough, sprinkling cornstarch between the layers and while rolling.
7. On the same surface, brush the rolled-out layer with a little oil, then sprinkle it with cornstarch.
8. On the same surface, place another layer on top and repeat the oiling and cornstarch sprinkling until all the pieces are used.
9. On the same surface, cover the dough layers and let them rest for about 15 minutes.
10. On a large skillet or griddle, heat over very low heat.
11. On the work surface, take one piece of dough and roll it out evenly and gently, trimming the thick edges if you want the market-style shape.
12. On the large skillet or griddle, place the rolled-out dough piece and begin turning it over very low heat until its color changes slightly and the moisture inside dries out without browning.
13. On the work surface, shake off any remaining cornstarch from the rolled-out dough pieces.
14. On the work surface, cut the dough after shaping it into the desired form: triangles or the market-style shape.
15. In a mixing bowl, combine the filling ingredients: green onions and white cheese.
16. In the same filling bowl, add salt according to the saltiness of the cheese.
17. In the same filling bowl, add nigella seeds and parsley.
18. On the work surface, shape the sambousek with the filling and seal the edges with a little water and flour or using a suitable adhesive.
19. In a frying pot, heat the oil to a suitable medium temperature before frying.
20. In the same frying pot, fry the sambousek until golden and crisp.
21. On a serving plate, serve the sambousek hot.