Le Gruyère AOP Samoussa with green coulis

45' 7'

Like a summary of the recipes we have discovered together so far, samoussas take us on a global journey.

They can be found everywhere: in Asian cuisine, of course, but especially in Indian and Persian gastronomy.

Along the Spice and Silk Roads, trade exchanges and culinary discoveries, samoussas have conquered our beautiful land!

Perhaps samoussas have conquered us by their contradictions of texture essential to our food preferences: crunchy and soft at the same time!

Maybe also that the samoussas were an instant success because they are easy to make and to garnish with the local products at our disposal; these local products that we are so fond of!

Enjoy your meal!

Ingredients for



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Preparation of the samoussas

  • 300 g
    Gruyère AOP grated
  • 16 sheets
    feuilles de brique (or filo pastry or spring roll sheets)
  • 1 tbsp
  • 1 tbsp
  • 140 g
    diced tomatoes
  • 100 g
    de tomate séchée
  • 20 g
    shallot, finely chopped
  • 2 pinches
    of salt
  • 2 pinch
    of pepper

Green coulis:

  • 50 g
    of parsley
  • 0.5 dl
    olive oil
  • 1 tsp
  • 1 tsp
  • 2 pinch
    of pepper
  • 2 sheets
    of salt


Preparation of the samoussas

  1. Peel and finely chop the shallots, set aside.
  2. Chop the fresh and dried tomatoes coarsely and set aside.
  3. In a salad bowl, mix the grated Le Gruyère AOP, shallots and fresh and dried tomatoes. Adjust the seasoning.
  4. Cut the brick pastry into 4 strips. Be careful to do this at the last moment to avoid them drying out and becoming fragile.
  5. Prepare the food "glue" by mixing water and flour.
  6. Take a strip of brick and put about half a teaspoon of the preparation at the beginning of the strip.
  7. Then fold it into a triangle on itself several times, when you get to the end of the strip put a little "glue" and continue to fold it into a triangle, the glue will make it hold together.
  8. Cooking: put a little oil in a frying pan or in the deep fryer and fry the samoussas until they are golden brown .

Green coulis:

  1. In salted water, blanch the curly parsley that you have washed.
  2. Cool down quickly in ice water to preserve the green color.
  3. Drain and place in an electric cutter.
  4. Add the olive oil and stir until the mixture becomes homogeneous. Place in a small saucepan and bind with the butter/flour mixture that is called "beurre manié" in the kitchen. This will bind the coulis.
  5. Adjust the seasoning and serve as you wish.

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