Appetizers
Samboosa Bahrainiya (Bahraini Fried Samosas)
Ingredients
- - 250 g (9 oz) minced (ground) beef or lamb
- - 1 tbsp vegetable oil
- - 1 small onion, finely chopped
- - 2 garlic cloves, minced
- - 1 tsp ground cumin
- - 1/2 tsp ground coriander
- - 1/4 tsp chilli powder
- - 1/2 tsp salt
- - 2 tbsp fresh coriander, chopped
- - 12 spring roll or samosa pastry sheets
- - 2 tbsp flour mixed with 3 tbsp water (to seal)
- - Vegetable oil, for deep-frying
Method
- Heat the oil in a frying pan and cook the onion until soft, then add the garlic and mince, breaking it up as it browns.
- Stir in the cumin, coriander, chilli powder and salt, cooking for 8-10 minutes until the meat is fully cooked and dry.
- Remove from heat, stir in the fresh coriander, and let the filling cool completely.
- Cut the pastry sheets into long strips and fold each into a cone, spoon in a small amount of filling, then continue folding into a triangle, sealing the final edge with the flour paste.
- Heat oil in a deep pot to 175°C (350°F).
- Fry the samboosa in batches for 3-4 minutes, turning occasionally, until golden and crisp.
- Drain on paper towels and serve hot.
Introduction: Samboosa are crisp, triangular pastries filled with spiced meat, cheese or vegetables, a legacy of centuries of trade between the Gulf and South Asia.
Cultural Background: Samboosa are crisp, triangular pastries filled with spiced meat, cheese or vegetables, a legacy of centuries of trade between the Gulf and South Asia. In Bahrain they appear on nearly every gathering table, especially during Ramadan iftar, fried until golden and served piping hot.
Tips: – Let the filling cool fully before wrapping, or the pastry will turn soggy and tear. – Seal the edges well so the samboosa do not burst open while frying.
Variations: – A cheese-and-spinach filling makes a popular vegetarian version. – Samboosa can be baked at 200°C (400°F) for 15-18 minutes instead of fried, for a lighter option.
Vegetarian/Vegan: Substitute the meat filling with spiced potatoes, peas and cheese for a vegetarian version.
Storage: Store uncooked, wrapped samboosa in the freezer for up to 2 months; refrigerate cooked ones for up to 2 days.
Reheating: Reheat cooked samboosa in an oven or air fryer at 180°C (350°F) for 5-6 minutes to restore crispness; fry frozen ones directly from frozen, adding 1-2 extra minutes.
Nutrition: Per samboosa (approx.): 90 kcal, 4 g protein, 8 g carbohydrates, 5 g fat, 1 g fibre.
FAQs:
Q: Can I make samboosa ahead for a party? A: Yes, fold and freeze them uncooked, then fry straight from frozen when needed. Q: What pastry works best? A: Thin spring roll wrappers give the crispest result, though samosa pastry or filo can also be used.
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