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Samboosa sizzles in hot oil, releasing a savory aroma of cumin, cinnamon, and meat that fills the kitchen. These triangular pastries originated in Persian and Indian cuisine, finding their perfect home in Bahraini street food culture. The crispy exterior shatters under the bite, giving way to warm, spiced meat filling. What makes them special is the delicate balance of a tender dough envelope and well-seasoned meat that stays tender inside the crisp package.
In a large mixing bowl, combine the flour and salt.
Add the vegetable oil and mix until the flour resembles coarse crumbs.
Gradually add the water, mixing until a dough forms. Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes.
Cover the dough with a damp cloth and let it rest for 30 minutes.
In a large skillet, cook the ground beef or lamb over medium heat until browned. Drain any excess fat.
Add the finely chopped onion and minced garlic to the skillet, and cook until the onion is soft and translucent.
Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground black pepper, and salt. Cook for another 2-3 minutes until the spices are fragrant.
Remove from heat and stir in the chopped parsley and cilantro. Allow the filling to cool slightly.
Divide the dough into small balls, about the size of a walnut.
Roll each ball out on a lightly floured surface into a thin circle, about 6 inches in diameter.
Cut each circle in half to form two semi-circles.
Place a spoonful of the filling in the center of each semi-circle.
Fold the edges of the dough over the filling to form a triangular shape, pressing the edges together to seal.
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat.
Fry the samboosa in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per side.
Use a slotted spoon to remove the samboosa from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the samboosa hot, with chutney or yogurt sauce on the side.
Samboosa is a triangular pastry filled with spiced ground meat, onions, and aromatic spices. It's deep-fried until the exterior turns golden and crispy while the interior remains moist and flavorful.
Samboosa has Persian and Indian origins but became a beloved street snack across the Middle East, including Bahrain. It's especially popular during Ramadan and at social gatherings.
A simple dough of flour, salt, oil, and water wraps around a filling of ground beef or lamb seasoned with cumin, coriander, turmeric, cinnamon, and fresh herbs like parsley and cilantro.
Let the dough rest for 30 minutes for easier rolling. Keep the filling cool before assembling. Seal the edges firmly so filling doesn't leak. Fry at the right temperature for a crispy exterior without burning.
Serve hot with mint or cilantro chutney, yogurt dip, or tamarind sauce. Pair with fresh salad, hummus, or enjoy as a standalone handheld snack with tea or coffee.