Monday, July 30, 2012

Meat Samboosa

Meat sambosa/sambousek

The secret of making delicious meat sambosa is in the spices you add to the filling. The spices of this recipe work perfectly with minced meat. You can always reduce or add more of the spices you prefer with meat.
  • 1/2 kg minced meat
  • 4 large onions (chopped into cubes)
  • 1 garlic clove (crushed)
  • 1/2 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon cardamon powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon parsley (minced)
To glue the sambosa ends:

Whisk an egg OR mix some flour with water until you have a thick paste-like consistency. I prefer the flour-water mix.
Take out the sambosa leaves from the freezer, wrap them with a wet clean towel and keep them on the counter until the filling is ready.
Turn up the heat to the maximum, drizzle some oil on a large pan, put the meat and stir it until all the water comes out from the meat and evaporates.

Reduce the heat, add the onions, garlic and spices, stir them all for 6-9 minutes

Turn off the heat, add the minced parsley and stir them all for 1 minute. Filling is now ready

Prepare the flour-water mix (the glue)

Pack 1 teaspoon of the filling on one end of the sambosa as in the picture

Wrap it to get the triangular shape as in the picture

Keep wrapping until you reach the other end, brush the end with the flour-water mix and stick it.

Cut any "extra twigs" with a knife.

The sambosa is now perfectly wrapped and ready to go.

Hint: you can wrap as many as you want and keep them in the refrigerator to fry them on the next day.
- heat the oil in a deep fry pan and start frying the sambosa with the glued end facing down.
- serve them hot and ENJOY!

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