Quirky Foodster
  1. Back

Appetizers

Sambusa Yemeniyah

★ ★ ★ ★ ★ (0)
30 minutes
Prep
20 minutes
Cook

Ingredients

  • 12 spring roll or samosa pastry sheets
  • 300 g (10 oz) ground beef or lamb
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1 green chilli, finely chopped (optional)
  • 2 tbsp vegetable oil, plus more for frying
  • 1 tbsp flour mixed with 2 tbsp water (for sealing)
  • Salt and pepper, to taste

Method

  1. Heat 2 tbsp oil in a frying pan and sauté the onion and garlic until soft, about 3 minutes.
  2. Add the ground meat and cook until browned, breaking it up with a spoon, about 6-8 minutes.
  3. Stir in the cumin, coriander, turmeric, chilli, salt and pepper, and cook for a further 3-4 minutes until well combined. Cool completely.
  4. Lay out a pastry sheet, place a spoonful of filling near one corner, and fold into a triangle, sealing the final edge with the flour paste.
  5. Repeat until all filling and pastry are used.
  6. Heat oil in a deep pot to 180°C (350°F) and fry the sambusa in batches for 3-4 minutes until golden and crisp. Drain on paper towels and serve hot.

Introduction: Sambusa are crisp, triangular pastries filled with spiced ground meat, deeply popular across Yemen and especially plentiful during Ramadan, when they’re sold by street vendors and served at family iftars to break the fast.

Cultural Background: Sambusa are crisp, triangular pastries filled with spiced ground meat, deeply popular across Yemen and especially plentiful during Ramadan, when they’re sold by street vendors and served at family iftars to break the fast.

Tips: Cool the filling completely before assembling to prevent soggy pastry. Fry in small batches to keep the oil temperature steady and the pastry crisp. Serve with a squeeze of lemon or a side of sahawiq for extra flavour.

Variations: Make a vegetable and cheese filling for a meatless option. Use ground chicken instead of beef or lamb. Bake at 200°C (400°F) for 18-20 minutes, brushed with oil, for a lighter version. A vegetable and cheese filling makes an authentic vegetarian alternative, commonly served alongside the meat version at gatherings, especially during Ramadan.

Storage: Store cooked sambusa in the refrigerator for up to 3 days, or freeze uncooked for up to 2 months.

Reheating: Reheat in an oven at 180°C (350°F) for 8-10 minutes until crisp and hot through; avoid microwaving as it softens the pastry.

Nutrition: Per serving (approx., 2 pieces): 260 kcal, 11 g protein, 20 g carbohydrates, 15 g fat, 1 g fibre.

FAQs:

Q: Can these be baked instead of fried?

A: Yes, bake at 200°C (400°F) brushed with oil until golden, about 18-20 minutes.

Q: Can I freeze them before frying?

A: Yes, freeze uncooked and fry directly from frozen, adding 1-2 extra minutes.

Q: What is traditionally served alongside sambusa?

A: A side of sahawiq (fresh tomato-chilli relish) or a simple dipping sauce is common.

© Arscale 2026