Entree: United Arab Emirates – National Cuisine – سمبوسة ➤ Sambūsa (Crisp stuffed pastry folded into triangles and filled with spiced meat or vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

- 1 lb (454 g) ground lamb (usable weight)
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped, approx. 5 oz (150 g)
- 2 cloves garlic, minced, approx. 6 g
- 2 tbsp (30 ml) chopped fresh cilantro, packed, approx. 8 g
- 2 tbsp (30 g) pine nuts (optional)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (0.5 g) ground cinnamon
- 1/4 tsp (1 g) ground black pepper
- 1 tsp (6 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) lemon juice
- 24 samosa/samboosa wrappers or wonton wrappers (store-bought) or thin spring roll wrappers
- 2 cups (480 ml) neutral oil for deep frying (vegetable or sunflower) or as needed
- 2 tbsp (30 ml) olive oil for brushing if baking instead of frying
- 1 egg beaten (for egg wash) or water for sealing
- Yogurt or chutney for serving (optional)

Instructions

1. Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.
2. Add the minced garlic and pine nuts (if using) and cook 1 minute until fragrant.
3. Increase heat to medium-high and add 1 lb (454 g) ground lamb. Break up the meat and cook until browned and cooked through, about 6–8 minutes.
4. Stir in cumin, coriander, cinnamon, black pepper, and salt. Add lemon juice and chopped cilantro; cook 1–2 minutes to blend flavors. Remove from heat and let the filling cool until easy to handle.
5. Prepare wrappers: keep them covered with a damp towel. Place about 1–2 tbsp (15–30 ml) of cooled filling near one edge of a wrapper and fold into a triangle, sealing edges with beaten egg or a little water to form traditional samboosa shapes. Repeat until filling is used.
6. For frying: heat oil in a deep skillet or pot to 350°F (175°C). Fry samboosas in batches until golden brown and crisp, 2–3 minutes per side. Do not overcrowd the pan. Drain on paper towels.
7. For baking: preheat oven to 400°F (200°C). Arrange samboosas on a baking sheet, brush lightly with 2 tbsp (30 ml) olive oil, and bake 12–18 minutes until golden, turning once.
8. Serve hot with plain yogurt, a chili sauce, or a tangy chutney.