Samboosa I

Samboosa I Recipe from Oman - Ground Meat and Vegetable Oil Filled Pastry

Region / culture: Oman | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Samboosa I is a delicious and popular Middle Eastern appetizer that is enjoyed by many around the world. These crispy, triangular pastries are filled with a savory mixture of ground meat, vegetables, and spices, making them a perfect snack or party food.

History

Samboosa, also known as sambusa or samosa, has a long history that dates back to the Middle Ages. It is believed to have originated in the Middle East before spreading to other parts of the world, including South Asia and Africa. The recipe has evolved over time, with different regions adding their own unique twists to the traditional dish.

Ingredients

Approximately 1 lb (or 0.5 kg) of fresh ground meat
2 tbsp of vegetable oil
1 diced onion
1 clove of garlic, smashed
0.75 cup of grated carrot
0.5 cup of frozen green peas
0.25 cup of chopped parsley, cilantro, or fresh coriander
2 tbsp of tomato paste
1 tbsp of ground cinnamon powder
0.5 tsp each of turmeric, cumin, and black pepper
0.25 tsp of red pepper powder or 1 chopped fresh hot pepper (or to taste)
salt (or 1 bouillon cube) to taste
Samboosa wrappers, egg roll wrappers, or filo pastry sheets
vegetable oil for deep frying

How to prepare

In a skillet, heat 2 tbsp of vegetable oil. Brown the ground meat, breaking it into small pieces, along with the onion and garlic.
Add the carrots, parsley, tomato paste, spices, and salt.
Saute for two minutes.
Spread the mixture evenly in the bottom of the skillet and add enough water just to barely cover the mixture.
Cover the skillet and simmer over low heat until the carrot is tender and the liquid is nearly all evaporated.
Add the thawed frozen peas in the last few minutes of cooking.
When cooking is complete, remove the skillet from the heat and allow the meat mixture to cool to room temperature.
To roll the samboosa: lay out a samboosa wrapper (long and rectangular in shape) with a short edge of the rectangle directly in front of you.
Place a rounded tablespoon of meat mixture near this edge.
Then fold away from you (towards the other short edge) to enclose the meat mixture in the wrapper, forming a triangular shape.
On the side, make a paste by mixing 0.25 cup of flour and 0.5 cup of water.
Moisten the final edge of the samboosa wrapper with the flour paste to make it stick and keep the individual samboosa in its triangular shape.
Place the samboosa, with the wet ("pasted") side down, on a lightly greased plate.
Note: if using eggroll wrappers or filo dough, you must cut them into rectangles before stuffing with the meat mixture.
For filo dough, use a thickness of two or three sheets.
The rectangles can be cut 1.5 - 2.5 inches wide, depending on the desired size of the finished appetizer, and should be long enough to completely enclose the meat mixture when folding.
Once all the samboosa have been rolled, fry a few at a time in a heavy skillet with one inch of vegetable oil until the wrapper is golden and crispy.
Flip the samboosa at least once while frying to brown both sides.
Drain the fried samboosa on paper towels.
Serve the samboosa warm.

Variations

Vegetarian option: Replace the ground meat with cooked lentils or chickpeas for a meat-free version of Samboosa I.
Spicy version: Add extra hot pepper or chili flakes to the meat mixture for a fiery kick.

Cooking Tips & Tricks

Make sure to brown the ground meat well to enhance the flavor of the filling.

- Be careful not to overfill the samboosa wrappers, as this can cause them to burst during frying.

- Use a flour paste to seal the edges of the samboosa wrappers to prevent them from opening while frying.

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

Serving Suggestions

Serve Samboosa I with a side of tzatziki sauce or a spicy dipping sauce for added flavor.

Cooking Techniques

Frying: Samboosa I is traditionally deep-fried to achieve a crispy texture. However, you can also bake them in the oven for a healthier alternative.

Ingredient Substitutions

Ground meat: You can use ground chicken, turkey, or lamb instead of beef for a different flavor profile.

- Vegetables: Feel free to add or substitute other vegetables such as bell peppers, spinach, or mushrooms to the filling.

Make Ahead Tips

You can prepare the meat mixture and assemble the samboosa ahead of time, then fry them just before serving to ensure they are fresh and crispy.

Presentation Ideas

Arrange the fried samboosa on a platter and garnish with fresh herbs or a sprinkle of paprika for a decorative touch.

Pairing Recommendations

Serve Samboosa I as part of a Middle Eastern mezze platter alongside hummus, tabbouleh, and falafel for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover samboosa in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven to maintain their crispiness.

Nutrition Information

Calories per serving

Each serving of Samboosa I contains approximately 200 calories.

Carbohydrates

Each serving of Samboosa I contains approximately 15 grams of carbohydrates.

Fats

Each serving of Samboosa I contains approximately 10 grams of fats.

Proteins

Each serving of Samboosa I contains approximately 12 grams of proteins.

Vitamins and minerals

Samboosa I is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Samboosa I contains wheat (if using filo pastry sheets) and may contain soy (if using bouillon cube).

Summary

Samboosa I is a flavorful and satisfying appetizer that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious snack option.

Summary

Samboosa I is a delicious and versatile appetizer that is perfect for parties, gatherings, or as a snack. With a flavorful filling encased in crispy pastry, these triangular pastries are sure to be a hit with your family and friends. Enjoy the taste of the Middle East with this easy and tasty recipe!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer afternoon, and I was visiting my friend Fatima's house. As soon as I walked in, the aroma of spices and frying oil filled the air. Fatima greeted me with a smile and motioned for me to sit down at the kitchen table.

"I'm making samboosas," she said, her hands expertly folding the thin pastry dough into triangle shapes. "Would you like to learn how to make them?"

I eagerly nodded, mesmerized by the way Fatima effortlessly created these delicious treats. She explained that samboosas were a popular snack in her home country of Yemen, and that each family had their own unique recipe.

As she showed me how to prepare the filling - a mixture of ground beef, onions, garlic, and spices - Fatima shared stories of her childhood, when she would help her mother and grandmother make samboosas for special occasions. She spoke fondly of the memories she had of sitting around the kitchen table, chatting and laughing as they worked together to create these savory delights.

I watched intently as Fatima demonstrated how to fold the pastry dough around the filling, sealing it tightly to prevent any of the delicious juices from leaking out during frying. She explained that the key to a good samboosa was to ensure that the dough was thin and crispy, while the filling was flavorful and well-seasoned.

After the samboosas were fried to a golden brown perfection, Fatima placed them on a platter and invited me to taste one. As I bit into the crispy pastry shell, my taste buds were tantalized by the rich flavors of the spiced beef filling. It was love at first bite.

From that day on, I knew that I had to learn how to make samboosas for myself. Fatima generously shared her recipe with me, and I eagerly practiced making them in my own kitchen. Over time, I perfected the art of folding the dough and seasoning the filling to my own taste.

As I continued to make samboosas for my family and friends, they quickly became a favorite snack at gatherings and special occasions. I would proudly serve them alongside other dishes, knowing that each bite carried with it a piece of the tradition and culture that Fatima had shared with me.

Years passed, and I found myself passing on the recipe for samboosas to my own grandchildren. As they gathered around the kitchen table, eager to learn the secret to making these delicious treats, I couldn't help but smile. Just like Fatima had done for me all those years ago, I was now sharing a piece of my own culinary heritage with the next generation.

And as I watched my grandchildren fold the pastry dough with care and precision, I knew that the tradition of making samboosas would live on for generations to come. It was a simple recipe, but one that held within it the memories and stories of those who had come before us. And for that, I was grateful.