Samboosa

Samboosa Recipe - A Delicious Arabian Snack with Lamb and Potatoes

Region / culture: Saudi Arabia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Samboosa, also known as samosa, is a popular savory snack that originated in the Middle East and South Asia. These crispy, triangular pastries are typically filled with a mixture of meat, vegetables, and spices, and are enjoyed as a delicious appetizer or snack.

History

The history of samboosa dates back to the 9th century, where it was believed to have been introduced to the Middle East by traders from Central Asia. Over time, the recipe spread to South Asia and other parts of the world, where it has become a beloved dish in many cultures.

Ingredients

egg roll wrappers
1 lb (454 g) lamb or beef or peas
5 potatoes
2 tbsp cilantro
0.5 tsp chopped onion
0.5 tsp curry powder
0.5 tsp cinnamon
salt to taste

How to prepare

Wash the meat, dry it, and cook it until it is fully cooked. Then, break the meat into small pieces.
Boil the potatoes until they are tender, then cut them into small pieces.
In a mixing bowl, combine the cooked meat, potatoes, cilantro, onion, and seasonings.
Take a small amount of the mixture and place it in one corner of an egg roll wrapper. Fold the wrapper in half to form a triangular shape.
Use milk to seal the edges of the wrapper.
Deep fry the filled wrappers until they are golden brown and crispy.

Variations

Vegetarian samboosa: Replace the meat with a mixture of vegetables such as peas, carrots, and potatoes.
Spicy samboosa: Add chopped green chilies or red chili powder to the filling for an extra kick of heat.
Cheese samboosa: Mix in grated cheese with the filling for a gooey and cheesy twist.

Cooking Tips & Tricks

Make sure to seal the edges of the egg roll wrappers properly to prevent the filling from leaking out during frying.

- Adjust the seasonings to suit your taste preferences, adding more or less spice as desired.

- For a healthier alternative, you can bake the samboosa in the oven instead of deep frying them.

Serving Suggestions

Serve samboosa hot with a side of mint chutney or tamarind sauce for dipping.

Cooking Techniques

Deep frying is the traditional method of cooking samboosa, but you can also bake them in the oven for a healthier option.

Ingredient Substitutions

If you don't have egg roll wrappers, you can use phyllo dough or puff pastry as a substitute.

Make Ahead Tips

You can prepare the filling for samboosa ahead of time and store it in the refrigerator until ready to use. Assemble and fry the samboosa just before serving for the best results.

Presentation Ideas

Arrange the samboosa on a platter and garnish with fresh cilantro leaves or a sprinkle of chaat masala for a colorful and appetizing presentation.

Pairing Recommendations

Samboosa pairs well with a hot cup of chai tea or a refreshing glass of mango lassi.

Storage and Reheating Instructions

Store any leftover samboosa in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven until crispy and heated through.

Nutrition Information

Calories per serving

Each serving of samboosa contains approximately 200 calories.

Carbohydrates

Each serving of samboosa contains approximately 20 grams of carbohydrates.

Fats

Each serving of samboosa contains approximately 10 grams of fats.

Proteins

Each serving of samboosa contains approximately 5 grams of proteins.

Vitamins and minerals

Samboosa is a good source of vitamin C, iron, and potassium.

Alergens

Samboosa may contain allergens such as wheat (from the egg roll wrappers) and soy (from the cooking oil used for frying).

Summary

Samboosa is a delicious snack that is relatively high in carbohydrates and fats, but also provides a good amount of proteins and essential vitamins and minerals.

Summary

Samboosa is a delicious and versatile snack that can be enjoyed in many different variations. Whether you prefer a meat-filled or vegetarian option, these crispy pastries are sure to be a hit at any gathering. Enjoy the flavors of the Middle East and South Asia with this classic recipe!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Samboosa. It was many years ago, during a trip to the bustling markets of the Middle East. I had always been fascinated by the exotic spices and flavors of the region, and I was eager to learn some new recipes to add to my collection.

As I wandered through the narrow streets of the market, the air was filled with the enticing aromas of cumin, coriander, and cinnamon. I could hear the sizzle of frying food and the chatter of vendors selling their wares. I felt like I had stepped into a whole new world, and I was determined to make the most of it.

I came across a small, crowded stall selling a variety of savory pastries and snacks. The owner, a friendly woman with a warm smile, beckoned me over and offered me a sample of her famous Samboosa. As I took a bite, my taste buds exploded with the flavors of spiced meat, onions, and herbs, all encased in a crispy, golden pastry shell. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

I struck up a conversation with the woman, who introduced herself as Fatima. She was a skilled cook who had learned the art of making Samboosa from her grandmother, who had learned it from her grandmother before her. It was a recipe that had been passed down through generations, each cook adding their own twist to make it their own.

Fatima was kind enough to invite me into her kitchen and show me how to make Samboosa from scratch. She explained that the key to a good Samboosa was in the seasoning - a delicate balance of spices that would elevate the flavor of the filling without overpowering it. She showed me how to mix ground beef with onions, garlic, cumin, coriander, and a touch of cinnamon, creating a fragrant, savory mixture that would be the heart of the dish.

Next, she taught me how to make the pastry dough, a simple mixture of flour, water, and a pinch of salt. She showed me how to roll out the dough into thin circles, spoon a generous amount of filling onto each one, and then fold them into neat triangles, sealing the edges with a bit of water. Finally, she demonstrated the art of frying the Samboosa until they were crispy and golden brown, the aroma filling the kitchen with a mouth-watering scent.

As we sat down to enjoy our freshly made Samboosa, Fatima shared with me the story of how she had learned the recipe from her grandmother. She spoke fondly of the hours they had spent together in the kitchen, rolling out dough and shaping the pastries, laughing and talking as they worked. It was a tradition that had been passed down through the generations, a way of connecting with the past and preserving a piece of their heritage.

I left Fatima's kitchen that day with a full belly and a heart filled with gratitude. Not only had I learned how to make a delicious new recipe, but I had also gained a glimpse into the rich tapestry of traditions and stories that had been woven into every bite. I vowed to carry on the legacy of the Samboosa, sharing it with my own family and friends, and passing it down to future generations so that they too could experience the joy of creating something beautiful and delicious from scratch.

And so, whenever I make Samboosa now, I think back to that day in the bustling markets of the Middle East, where I discovered a recipe that would become a cherished part of my own culinary repertoire. I remember the sense of anticipation I felt as I embarked on this culinary adventure, and I am grateful for the memories and stories that have been woven into every delicious bite.