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Samboosa
Saudi Arabia
Cook Time:
Serves:
20 - 25 Minutes
2 - 4 Servings
Ingredients
For the Dough:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 3/4 cup warm water (more if needed)
For the Filling:
• 1/2 lb (225 g) ground beef or lamb
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 green chili, finely chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1/4 cup chopped fresh cilantro or parsley
For Frying:
• Vegetable oil for deep frying
Preparation
Prepare the Dough:
In a large bowl, combine the all-purpose flour and salt.
Add the vegetable oil and warm water, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Prepare the Filling:
In a large skillet, heat the vegetable oil over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the ground beef or lamb and cook until browned, breaking it up with a spoon as it cooks.
Stir in the chopped green chili (if using), ground cumin, ground coriander, ground turmeric, ground black pepper, and salt. Cook for another 2-3 minutes until well combined.
Remove from heat and let the filling cool slightly.
Stir in the chopped fresh cilantro or parsley.
Assemble the Samboosa:
Divide the dough into small balls, about the size of a golf ball.
Roll each ball into a thin circle on a lightly floured surface.
Cut each circle in half to form two semi-circles.
Place a spoonful of the filling on one side of each semi-circle, then fold the dough over the filling to form a triangle. Press the edges to seal, using a little water if necessary.
Fry the Samboosa:
Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C).
Fry the samboosas in batches until golden brown and crispy, about 3-4 minutes per side.
Use a slotted spoon to remove the samboosas from the oil and drain on paper towels.
Serve:
Serve the samboosas hot with your favorite dipping sauce.
Enjoy your meal!