Filled with parsley and halloumi cheese made from pasteurized cow’s milk, lactic cultures, vegetable rennet and salt. This crispy and delicious sambousik is a perfect complementary of wide array of dishes.

Preparation:
Remove the Cheese Sambousik from the freezer 30 minutes before frying.

Deep Frying: Fry the Cheese Sambousik in pre-heated vegetable oil at 190°C for 2 to 3 minutes until reaching a golden color.