Samboosa bil Laham

Samboosa bil Laham Recipe - Arabian and Italian minced lamb filled pastries

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

Introduction

Samboosa bil Laham, also known as lamb samosas, is a popular Middle Eastern appetizer that is loved for its crispy exterior and flavorful filling. These triangular pastries are perfect for serving at parties or as a snack.

History

The origins of samosas can be traced back to the Middle East, where they were introduced by traders from Central Asia. Over time, the recipe evolved to include different fillings, such as lamb, vegetables, or cheese. Today, samosas are enjoyed all over the world and are a staple in Middle Eastern cuisine.

Ingredients

500 g (1 lb 2 oz) minced lamb
30 samosa pads
1 bunch flat leaf parsley, finely chopped (stems discarded)
1 clove garlic, crushed
1 tbsp garam masala
2 tsp salt
1 tsp ground cumin
2 medium onions, finely chopped
1 tbsp oil
600 ml (1 pt) oil, for frying

Paste

2 tbsp plain flour
4 tbsp water

How to prepare

Wrap the samosa pads in a damp cloth to prevent them from drying out and set them aside.
Place the flour in a small bowl, add 4 tbsp of water, and mix to form a paste for sealing the samosa. Set it aside.
Heat 1 tbsp of oil in a large frying pan over medium heat.
Fry the onions and garlic until they turn golden brown.
Add the minced meat, salt, garam masala, and cumin. Fry them together until the meat is thoroughly cooked.
Next, add the parsley to the cooked meat and mix it together for 1 minute.
Remove the mixture from heat and set it aside.
Lay one samosa pad on a flat surface and place 1 – 2 tsp of meat filling on the corner.
Fold the corner to corner and then seal it with the flour and water paste.
Repeat this procedure until all the samosa pads have been used up.
Preheat 600 ml (1 pt) of oil in a small saucepan over medium heat for 4 minutes.
Now fry the samosas until they turn slightly brown.
Remove them from the oil and drain them on absorbent paper.

Variations

Substitute the lamb with ground beef or chicken for a different flavor.
Add diced potatoes or peas to the filling for a vegetarian option.

Cooking Tips & Tricks

Make sure to seal the samosas properly to prevent the filling from leaking out during frying.

- Fry the samosas in batches to ensure that they cook evenly and become crispy.

- Serve the samosas hot for the best flavor and texture.

Serving Suggestions

Serve Samboosa bil Laham with a side of yogurt or a tangy dipping sauce for added flavor.

Cooking Techniques

Frying the samosas in hot oil ensures a crispy exterior.

- Folding the samosa pads properly is key to preventing the filling from spilling out.

Ingredient Substitutions

Use phyllo dough or puff pastry instead of samosa pads if unavailable.

- Swap out the parsley for cilantro or mint for a different flavor profile.

Make Ahead Tips

Prepare the filling and assemble the samosas ahead of time, then fry them just before serving for the best results.

Presentation Ideas

Arrange the samosas on a platter and garnish with fresh herbs or a sprinkle of paprika for a beautiful presentation.

Pairing Recommendations

Serve Samboosa bil Laham with a side of tabbouleh salad or hummus for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftover samosas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until crispy.

Nutrition Information

Calories per serving

Each serving of Samboosa bil Laham contains approximately 250 calories.

Carbohydrates

Each serving of Samboosa bil Laham contains approximately 20g of carbohydrates.

Fats

Each serving of Samboosa bil Laham contains approximately 15g of fats.

Proteins

Each serving of Samboosa bil Laham contains approximately 10g of proteins.

Vitamins and minerals

Samboosa bil Laham is a good source of iron, vitamin C, and vitamin A.

Alergens

This recipe contains wheat and may contain traces of nuts.

Summary

Samboosa bil Laham is a delicious and satisfying appetizer that is rich in proteins and fats. It is best enjoyed in moderation as part of a balanced diet.

Summary

Samboosa bil Laham is a delicious and savory appetizer that is perfect for any occasion. With a crispy exterior and flavorful lamb filling, these Middle Eastern pastries are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Samboosa bil Laham. It was a hot summer day, and I was rummaging through an old box of recipe cards that I had collected over the years. As I sifted through the cards, I stumbled upon a faded, yellowed piece of paper with the title "Samboosa bil Laham" written in beautiful cursive script.

I had never heard of this dish before, but the combination of savory spices and ground lamb intrigued me. I could almost taste the crispy pastry shell and the flavorful filling as I read through the ingredients and instructions. It seemed like a dish that would be perfect for a special occasion or a family gathering.

I knew that I had to learn how to make this dish, so I set out on a quest to uncover its origins. I asked my friends and neighbors if they had ever heard of Samboosa bil Laham, but no one seemed to know what I was talking about. I searched through my collection of cookbooks, but none of them had a recipe for this mysterious dish.

Finally, I decided to visit the local market in search of someone who could help me. I wandered through the bustling aisles, my senses overwhelmed by the vibrant colors and exotic smells of the spices and ingredients on display. I approached a vendor who was selling fresh herbs and asked him if he knew anything about Samboosa bil Laham.

To my surprise, the vendor's eyes lit up with recognition. He told me that Samboosa bil Laham was a traditional Middle Eastern dish, popular in countries like Lebanon and Syria. He explained that it was a type of savory pastry, similar to a samosa, filled with spiced ground lamb and fried to perfection.

I was thrilled to finally have some information about the dish, but I knew that I needed more than just a brief explanation. I asked the vendor if he could teach me how to make Samboosa bil Laham, and he agreed to give me a cooking lesson the following week.

When the day of the lesson arrived, I was filled with excitement and anticipation. The vendor welcomed me into his kitchen, where he had already prepared all of the ingredients and tools that we would need. He showed me how to make the dough for the pastry shell, rolling it out into thin circles and cutting it into triangles.

Next, he demonstrated how to make the filling, mixing together ground lamb, onions, garlic, and a blend of spices that filled the kitchen with an irresistible aroma. I watched closely as he spooned the filling onto the dough triangles, folding them into neat little pockets and sealing the edges with a touch of water.

As the samboosas sizzled in the hot oil, I could hardly contain my excitement. The vendor carefully flipped them over, revealing golden-brown crusts that glistened in the light. He placed them on a platter and offered me a taste.

The first bite was a revelation. The crispy pastry gave way to a burst of savory lamb, seasoned to perfection with a symphony of spices. I closed my eyes and savored the flavors, feeling transported to a faraway land where the sun always shone, and the food was always delicious.

I thanked the vendor profusely for teaching me how to make Samboosa bil Laham. As I left his kitchen, I felt a sense of pride and accomplishment. I had unlocked the secrets of this exotic dish, thanks to the generosity and expertise of a stranger.

Since that day, Samboosa bil Laham has become a staple in my repertoire of recipes. I love to make it for special occasions and share it with my friends and family. Each time I take a bite of the crispy pastry and flavorful filling, I am reminded of the day when my curiosity led me on a culinary adventure that I will never forget.