Baked cheese and parsley samosa
Cheese samosa is the third common type of Ramadan samosa alongside meat and vegetable, and children love it before adults for the molten cheese strings.
Nigella seeds and mint are its old Arab touch.
Wash the parsley and chop it finely. In a bowl, mix the grated cheese with the parsley, dried mint, nigella seeds, and egg until a cohesive filling forms in which the aroma of mint shows. If the cheese is very salty, soak it beforehand for half an hour in cold water and squeeze it.
Place a spoonful of cheese filling at the end of each wrapper and fold triangle over triangle to the end, sealing the edge with the flour paste. Tight sealing here is more important than for any other samosa, because the melted cheese leaks from any small opening.
Brush the triangles with a swipe of oil and bake them in a preheated oven at 200 degrees for twelve to fifteen minutes only, with a turn halfway. The cheese needs less time than meat, and lift them as soon as they brown, before the cheese boils and seeps out.
They are eaten hot, where the cheese stretches into strings at the first bite. The best time for them is the first ten minutes out of the oven, and they are served alongside a glass of tea.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Baked Cheese and Parsley Samosa, and how to fix them:
The sealing is weak or the baking is longer than needed. Seal tightly and lift them as soon as they brown.
The cause is entirely low-fat cheese or too little filling. Make the mozzarella at least half the mixture and place a generous spoonful in each wrapper.
The cheese was not soaked. Soak the Akkawi and feta for half an hour and change the water once, so the excess salt comes out and the taste remains.
They dried from the air. Cover the wrappers with a wrung-out damp towel throughout the work, and only take out the wrapper you are working on.
Eaten immediately while the cheese is molten and stretches into strings.
The filling alone for two days, and the wrappers are filled fresh.
Filled raw for two months, and baked frozen with three extra minutes.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| The soaked Akkawi | Cottage cheese with mozzarella | 1:1 | Higher protein and less salt |
| Nigella seeds | Toasted sesame | 1:1 | A different crunch and aroma (those with allergies, beware of sesame) |
| The parsley | Fresh dill | 1:1 | A softer green flavor |
| The samosa wrappers | Spring roll pastry | 1:1 | A finer crunch |
| Ingredient | 24 pieces | 12 pieces | 48 pieces |
|---|---|---|---|
| Wrappers | 24 | 12 | 48 |
| Cheese | 300 g | 150 g | 600 g |
| Parsley | 20 g | 10 g | 40 g |
Blend two cheeses: a salty one for flavor (Akkawi or feta) and a melting one for the strings (mozzarella). A single cheese gives either the flavor or the stretch, and the blend gives both together.
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