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Appetizers

Sambosa

The Quirky Foodster Team

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40 minutes
Prep
20 minutes
Cook
6
Servings

Ingredients

  • 20 spring roll or sambosa pastry sheets
  • 2 tbsp vegetable oil, plus extra for frying
  • 1 small onion, finely diced
  • 300 g (10.5 oz) halal minced beef or lamb
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 50 g (1/3 cup) frozen peas
  • 2 tbsp fresh coriander, chopped
  • Salt and black pepper, to taste
  • 2 tbsp flour mixed with 3 tbsp water (to seal pastry)

Method

  1. Heat 2 tbsp oil in a frying pan over medium heat. Sauté the onion for 4-5 minutes until soft.
  2. Add the minced meat and garlic, breaking it up as it browns, about 6-7 minutes.
  3. Stir in cumin, coriander, turmeric, chilli powder, peas, salt and pepper. Cook for 3-4 minutes until the peas are tender and the mixture is fairly dry. Stir in fresh coriander and cool completely.
  4. Cut pastry sheets into long strips. Place a spoonful of filling at one end and fold into a triangle, continuing to fold along the strip. Seal the final edge with the flour paste.
  5. Heat oil for frying to 175°C (350°F). Fry the sambosa in batches for 2-3 minutes per side, until golden and crisp.
  6. Drain on paper towel and serve hot.

Introduction: Sambosa (a regional cousin of the South Asian samosa) is a crisp, triangular pastry found throughout the
Arabian Gulf, Levant and Horn of Africa, typically filled with spiced minced meat or lentils. It is one of the
most iconic dishes of the Ramadan iftar table, appearing on nearly every plate when the fast is broken,
though it is enjoyed year-round as a party appetizer and street snack.

Cultural Background: Sambosa (a regional cousin of the South Asian samosa) is a crisp, triangular pastry found throughout the
Arabian Gulf, Levant and Horn of Africa, typically filled with spiced minced meat or lentils. It is one of the
most iconic dishes of the Ramadan iftar table, appearing on nearly every plate when the fast is broken,
though it is enjoyed year-round as a party appetizer and street snack.

Tips: Make sure the filling is completely cool before wrapping, or the pastry will turn soggy. Seal edges well with the flour paste to stop filling leaking during frying. Fry in small batches to keep the oil temperature steady for even crisping.

Variations: Make a vegetarian version with spiced lentils and potatoes instead of meat. Bake at 200°C (400°F) for 18-20 minutes, brushed with oil, for a lighter version. Add crumbled halal beef pastrami and cheese for a Gulf-style twist.

Storage: Uncooked, filled sambosa freeze well for up to 2 months. Cooked sambosa keep in the refrigerator for up
to 2 days.

Reheating: Reheat in an oven at 180°C (350°F) for 8-10 minutes to restore crispness. Avoid microwaving, as pastry
will turn soft.

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