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Samoussas of cabecou and walnut oil


  • 6 sheets of brick
  • 2 cabécou
  • 1 tablespoon of walnut oil: order online
  • 1 tablespoon of fresh cream
  • 1 egg
  • salt
  • pepper


15 minutes of preparation – 20 minutes of cooking

Preparation for 12 samoussas

  • Prepare the filling.
  • Crush your cabécous roughly with a fork, add the walnut oil, the crème fraiche, and salt and pepper to taste.
  • Cut your sheets of brick in 2. Fold the rounded part over the other to form a rectangle.
  • Put a little of your preparation on one end, then fold the bottom of the sheet of brick towards the right, then the left and so on to form your samoussa.
  • In a bowl, mix the egg with a pinch of salt, use it to glue the end of your triangle, then all over the surface of the samoussa so that it browns well when cooked.
  • Cook for 15 to 20 minutes at 200°C, ideally serve while still warm with a salad.