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Appetizers

Samboosa Kuwaitiya

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40 min
Prep
15 min
Cook
6
Servings

Ingredients

  • 20 spring roll or samosa wrappers
  • 300 g (10.5 oz) ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp chili powder
  • 2 tbsp chopped fresh coriander
  • 2 tbsp vegetable oil (for filling)
  • Vegetable oil, for deep frying
  • 2 tbsp flour mixed with water (paste for sealing)
  • Salt and pepper to taste

Method

  1. Heat 2 tbsp oil in a pan and sauté the onion and garlic until soft.
  2. Add the ground beef and cook, breaking it up, until browned.
  3. Stir in the cumin, coriander, chili powder, salt and pepper; cook for 2 more minutes, then stir in fresh coriander and cool completely.
  4. Cut wrapper sheets into strips, place a spoonful of filling at one end, and fold into a triangle shape, sealing the final edge with the flour paste.
  5. Heat oil to 180°C (350°F) in a deep pot and fry the samboosa in batches until golden and crisp, about 3 minutes per batch.
  6. Drain on paper towels and serve hot.

Introduction: Samboosa are crisp, triangular fried pastries stuffed with spiced meat or cheese, an essential appetizer at Kuwaiti gatherings and an especially popular sight at Ramadan iftar tables, where trays of them are prepared for breaking the fast.

Cultural Background: Samboosa are crisp, triangular fried pastries stuffed with spiced meat or cheese, an essential appetizer at Kuwaiti gatherings and an especially popular sight at Ramadan iftar tables, where trays of them are prepared for breaking the fast.

Tips: Ensure the filling is fully cooled before wrapping to prevent soggy pastry. Keep unused wrapper strips covered with a damp cloth to prevent drying out.

Variations: A cheese and vegetable filling of grated cheese, spinach and onion makes a popular vegetarian version. Baked samboosa, brushed with oil and baked at 200°C (400°F) for 15-18 minutes, offers a lighter alternative.

Storage: Store uncooked, wrapped samboosa in the freezer for up to 2 months; refrigerate cooked leftovers for up to 2 days.

Reheating: Reheat cooked samboosa in an oven or air fryer at 180°C (350°F) for 5-7 minutes to restore crispness; fry frozen ones directly from frozen.

FAQs:

Q: Can I bake instead of fry?

A: Yes, though the texture will be less crisp than deep-frying.

Q: Can I prepare these ahead for a party?

A: Yes, freeze uncooked and fry just before serving.

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