Samboosas

Samboosas are a Saudi favorite that you will find on almost every table especially during the Holy Month of Ramadan. You can choose if you would like to use ground beef, lamb or chicken. Chicken and lamb are the preferred choice of Saudis and myself included. Another usual ingredient you will find in the mixture is chopped up boiled egg whites which you can choose to add if you wish. If you do not live in the Gulf then samboosa leaves are probably not available to you so a better alternative would be making the dough at home yourself. Samboosas are served as a pre-meal appetizer usually with soup.

1 pound ground lamb or chicken
1 onion, finely diced
2 tablespoons fresh coriander
1 tablespoon cumin
1 tablespoon cardamom, ground
1 tablespoon garlic
1 tablespoon dried mint
4 tablespoons pine nuts
1 package samboosa leaves
sunflower oil for frying

paste:
3 tablespoons of flour
2 tablespoons of water

1. In a saute pan add ground beef and onion, cook on medium heat until no longer pink then drain grease. Add beef back into pan with coriander, cumin, cardamom, garlic, mint and pine nuts. Cook on medium heat for 4 minutes.

2. In a small bowl add 1 tablespoon flour and enough water to make a paste. Set aside this will be used to seal the samboosas.

3. In a small bowl make paste by mixing flour and water. Place a small amount meat at the bottom of the leaf then fold side to side to get a triangle shape. Seal with paste tightly.

4. In a Saute pan with enough oil for frying on medium heat add samboosas, cook on each side until golden. Drain on a paper towel.

6 Responses to Samboosas

  • Samboosas..That’s how we say in Sindhi too..
    This is one snack easy to make and loved by all.

  • I have a confession I like yours the best and they are actually one of my favorite foods :)

  • mmm so yummy! if you can’t get samboosa leaves in the US, you can usually buy spring roll or egg roll leaves and cut them to fit inshaAllah.

    i made a post a while back about how to fold triangle samboosa, would it be tacky if I posted it here in the comments? :-P

  • Oh yes the eggroll sheets are what I used to use in the states I could not remember what it was. It was such as hassle the samboosa leaves here are so easy. I have an image on here somewhere from 2007 on how to fold them I need to add it here, thanks for reminding me :)

  • Can you also prepare them by using filo pastry?

  • I think that would make it more pastry like. Try the eggroll wrappers.

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