CHEESE SAMBUSAK (TURNOVERS)

Makes about 2 dozen. Dough:

½ cup vegetable oil

1 egg

1½ teaspoons kosher salt

2½ cups flour

Filling:

8 ounces crumbled feta cheese

4 ounces Parmesan cheese, grated

2 eggs

½ teaspoon onion powder, optional

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper For assembly: Flour, for dusting

1 egg beaten with 1 teaspoon water Sesame seeds, for topping, optional To make the dough: In a large bowl, whisk together the oil,

½ cup water, egg, and salt until well combined and foamy. Stir in the flour, a little at a time, until a soft dough forms (you might not use the full 2½ cups). Form the dough into a disc, wrap with plastic wrap, and let sit at room temperature while making the filling.

To make the filling: In a food processor, combine the feta, Parmesan, eggs, onion powder (if using), salt and pepper and pulse until a thick paste forms.

To assemble: Pinch off a walnut-size piece of dough and roll it into a ball. Working on a lightly floured surface, roll it out into a 4-inch round. Place a heaping tablespoon of the filling into the middle of the round. Fold one side of the round over to the other to make a half-moon, pinching it tightly to seal the filling inside. Repeat with the remaining dough and filling.

Line a large plate with two layers of paper towel. In a large saucepan, heat 2 inches vegetable oil over medium heat. Gently slip the turnovers into the hot oil in batches of 4 or 5 and fry until golden brown, flipping once halfway through, 4 to 5 minutes. Transfer the fried sambusak to the paper towels to drain.

Nutrition information per each of 24: 210 calories, 6 g fat, 310 mg sodium, 11 g carbohydrates, 4 g saturated fat, 0 g added sugars, 5 g protein, 40 mg cholesterol, 0 g dietary fiber Exchanges per serving: 1 starch, 1 fat.

“The Jewish Cookbook,” by Leah Koenig.