סמבוסק בריא, גאונייי וסופר קל להכנה מדפי אורז שמתאים בול לאר

Ingredients

This recipe makes 6 sambusak. We only made 3 at first, but it was so delicious we made it again the next day!

Filling:

• 1 egg

• 1 container (approx. 250g) cottage cheese (5% fat)

• 100g Bulgarian cheese (5% fat), crumbled

• 100g yellow cheese (9% fat), cut into cubes

• 1 tablespoon flour of any kind (or cornstarch for Passover) – helps keep the filling stable

• Salt and pepper to taste

**For the rice paper and brushing:**

• 2 rice paper sheets per sambusak (total of 12 sheets)

• 1 egg

• 1 tablespoon silan (date syrup)

• 1 cup water

Directions

Preparation:

1. Mix all the filling ingredients in a bowl.

2. In a separate bowl, mix the egg, silan, and water to create the dipping mixture. Pour it into a round bowl (or a frying pan if you don’t have a bowl wide enough).

3. Dip one rice paper sheet into the mixture for just a few seconds. Lay it flat on a surface or plate. Dip another sheet and place it on top of the first one.

4. Place about 3 tablespoons of the filling in the center of the rice paper.

5. Fold into a triangle shape and place on a baking tray lined with parchment paper.

6. Once all sambusaks are ready, brush the tops with the egg-silan mixture and generously sprinkle sesame seeds (don’t skip – it's the best part!).

7. Bake in the oven at 180°C (356°F) for 30–35 minutes until golden and crispy.