Cheese Sambousek

In a large bowl, combine the melted butter, canola oil, milk, vinegar, sugar, and salt. Stir well to blend.

Add the flour while mixing until a dough starts to form. Add warm water a little at a time until you get a soft, smooth dough.

Knead for about 5–7 minutes until smooth and elastic.

Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for at least 1 hour.

Meanwhile, combine all cheeses and nigella seeds in a bowl. Mix well until evenly combined.

Roll the dough out thinly (around 2 mm thick) and cut circles using a round cutter (about 10–12 cm diameter).

Place a spoonful of cheese filling in the center, fold into a half-moon, and press edges firmly to seal.

Heat canola oil in a deep pan to 180°C.

Fry sambousek in small batches until golden and blistered, flipping once.

Drain on a wire rack for maximum crispness.