Alan Geaam’s Feta-mint sambousseks

For the dough (for 10 pieces)

1. Pour the milk into a saucepan and heat it slightly until lukewarm.
2. Remove from heat, add the crumbled yeast, and let rest for 20 minutes.
3. In the bowl of a stand mixer fitted with a paddle, mix the milk and oil, then add the flour, salt, and sugar.
4. Knead for 10 minutes.
5. Remove the dough and let it rest for 1 hour at room temperature.

For the filling

1. Cut the cheeses into small cubes.
2. Finely chop the parsley and mint.
3. Add a little white pepper and anise.
4. Mix everything together.
5. Put the preparation through a meat grinder.
6. Keep the mixture refrigerated.

Assembly and cooking:

1. On a floured work surface, roll out the dough with a rolling pin to a thickness of 3 to 4 millimeters.
2. Cut out discs 10 centimeters in diameter.
3. Place a heaping tablespoon of filling in the center of each dough disc, then fold in half and press the edges together with a fork.
4. Heat a bath of oil to 180°C in a sauté pan, and fry the turnovers for 5 minutes, or bake at 180°C for 20 minutes.

This recipe is taken from the book "Comme à Beyrouth" (Webedian Books), by Alan Geaam. The chef explains he created it to "share the memories of his childhood in Lebanon and the flavors that filled his youth."