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Lebanese Rice – Hashweh

Feb 3, 2020 · 14 Comments

Pot of Lebanese rice hashweh with toasted nuts and parsley on top
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Pot of Lebanese rice hashweh with toasted nuts and parsley on top

Lebanese rice is a classic, Middle Eastern style rice pilaf with spiced meat that is an easy one pot meal to throw together. Served alone or as rice stuffing mixture- an easy family favorite.

What is Lebanese Rice?

Lebanese rice is known as hashweh in Arabic. That translates literally into “stuffing”. This rice mixture is commonly used to stuff items (like filo pockets). Hashweh in it’s simplest form is made of spiced rice and spiced ground meat.

The rice: I use basmati rice that I presoak for 15 minutes or so, then rinse until the water runs clear to remove any excess starchiness

The meat: You can use either minced lamb or minced beef. I’ve used both depending on what I have in the fridge or freezer. This post gives you full details on how to cook minced meat, Middle Eastern style.

The spices: seven spices, or all spice are essential. Cinnamon comes next, along with salt and pepper. That’s how I make it! That simple. Some people add cumin or ground coriander or a bunch of other things, but I find that these give just the right flavour I need.

The extras: We always use frozen peas. You don’t need to pre-thaw the peas completely, just rinse them a little to get rid of any ice chunks and throw them in the pot. We sometimes add frozen corn too, or some of that frozen pre mixed pea/corn/carrots. It’s peas that are always the common denominator- they really help turn the Lebanese rice into a complete meal.

Lebanese rice, ground meat and peas in a pot before being cooked

Ratio of water to basmati rice:

My family has always done it this way: 1 cup of rice to 1.5 cups of water. The water will end up covering the rice by a 1/2 inch or so, and will give you fluffy rice that still holds its shape and isn’t mushy.

Lebanese rice and peas before being cooked

What to serve Lebanese rice with:

Use Lebanese rice as a stuffing mixture, (like for stuffing a chicken before roasting, or stuffing filo pockets of dough).

It can also be eaten alone, with toasted pine nuts (find method in recipe notes) and a side of yogurt cucumber salad, like the one outlined in this recipe. Some people choose to top it with shredded chicken, which makes another delicious meal.

Storing leftover rice:

Leftover rice can be refrigerated tightly covered and stored for 3-4 days.

Pot of Lebanese rice hashweh with toasted nuts and parsley on top

Lebanese Rice – Hashweh

Easy hashweh rice which is Middle Eastern style rice with spiced meat and peas
5 from 7 votes
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Course: Main Course
Cuisine: Middle Eastern
Keyword: rice, middle eastern
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 246kcal
Author: Farah Abumaizar

Ingredients

For the spiced meat:

  • 2 tsp olive oil
  • 2 small red onions, diced small
  • 3 cloves garlic, crushed
  • 500 g ground beef or lamb* 1 lb
  • 1 tsp all spice or seven spices
  • 1/2 tsp cinnamon powder
  • 1/2-1 tsp salt
  • 1/2 tsp black pepper to taste

For the rice:

  • 2 cups basmati rice
  • 3.5 cups water
  • 200 g frozen peas
  • pinch salt, pepper, and seven spices/all spices

To garnish:

  • toasted pine nuts and slivered almonds** See recipe notes
  • fresh chopped parsley

Instructions

For the minced meat:

  • In a large skillet over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
  • Add the crushed garlic, and cook for a further minute or so, then add the minced lamb.
  • Cook for a minute, breaking apart any clumps of meat with a wooden spoon, then add all the spices (seven spice or all spice, cinnamon, salt and black pepper). Continue cooking, a good 6-8 minutes until lamb is all cooked through and brown with no pink bits remaining. Keep stirring and breaking apart clumps of meat through out- you can even use a potato masher to break the meat apart a little.
  • If desired, drain any extra fat. Taste the mince and adjust for seasoning.

For the rice:

  • Soak the basmati rice for 15-20 minutes, then drain and rinse with water until water runs clear.
  • To a large saucepan, add the minced meat (I don't always use all of it, I usually use around 300 grams or so), plus the drained basmati rice, the frozen peas, and 3.5 cups of water. Sprinkle with a big pinch of salt, pepper, and some additional all spice or seven spices. Stir to combine.
  • Bring the contents of the saucepan to a boil, uncovered, then cover with a tight fitting lid, reduce heat to a low simmer, and simmer for 20 minutes or until water is all absorbed. Remove pan from heat but let it sit covered for an additional 10 minutes, then uncover and fluff with a fork.
  • Garnish with toasted pine nuts/almonds (See notes) and chopped parsley, if desired

Notes

*For the full recipe post on Middle Eastern spiced mince, click here.
**To toast the nuts:
Start with the almonds, they take a little more time. Heat 1 tbsp of olive oil over medium high heat in a skillet. Once oil is hot, add the almonds and stir constantly for 30 seconds or so, then add the pine nuts until they turn golden brown, stirring and watching constantly. Once golden brown remove IMMEDIATELY from the heat and place in a separate bowl to prevent further browning. Cool.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 246kcal

If you liked this recipe, you might like:

Macarona Billaban (Middle Eastern macaroni with yogurt sauce)

Lamb Mince

Mujaddarat Bulgur

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Main Meals, Recipes

Previous Post: « Lamb Mince
Next Post: Ouzi – Filo wrapped rice »

Reader Interactions

Comments

  1. Helen @ family-friends-food.com says

    February 3, 2020 at 2:37 pm

    5 stars
    This looks delicious and healthy too. Do you think it would work with a vegetarian mince?

    Reply
    • Farah Abumaizar says

      February 3, 2020 at 2:39 pm

      That a great idea! I’m sure this would be great with mushrooms 🍄!

      Reply
  2. kim says

    February 3, 2020 at 2:57 pm

    5 stars
    This recipe was great! It was so easy and had such great flavor! I’ll definitely be making again!

    Reply
    • Farah Abumaizar says

      February 3, 2020 at 2:58 pm

      So glad to hear that Kim!

      Reply
  3. Jeanne @ Cooksister says

    February 3, 2020 at 3:03 pm

    5 stars
    This looks like the perfect one-pot meal (and I do love a one pot meal 😍). Anything topped with pine nuts gets my vote for sure!

    Reply
    • Farah Abumaizar says

      February 3, 2020 at 3:16 pm

      I totally agree with that!

      Reply
  4. Bintu | Recipes From A Pantry says

    February 3, 2020 at 4:16 pm

    5 stars
    This rice sounds so flavourful and looks incredible! I definitely need to give this a try.

    Reply
    • Farah Abumaizar says

      February 3, 2020 at 4:46 pm

      I hope you enjoy it!

      Reply
  5. Danielle Wolter says

    February 3, 2020 at 4:18 pm

    5 stars
    I am loving the warm spices in this rice. The flavors meld so well together. Great tips on soaking the rice!

    Reply
    • Farah Abumaizar says

      February 3, 2020 at 4:46 pm

      Thanks so much Danielle!

      Reply
  6. Kate says

    August 13, 2020 at 3:40 am

    5 stars
    Love love! We made this on a Wednesday night when we had a hankering for Lebanese, and did a cucumber yogurt salad as an accompaniment – PERFECT. We were actually out of cinnamon (after a trip to the store, naturally), but went for it anyway, and it was still so delicious. The only intentional modification was to the amount of rice, did 1.5 cups instead of 2 just out of preference.

    This recipe is now in our weeknight dinner rotation! Thank you for sharing!!

    Reply
    • Farah Abumaizar says

      August 13, 2020 at 8:15 am

      Kate what a wonderfully informative message, and I’m so very happy you liked the hashweh rice ! It’s always our go to when we want something simple that won’t take much time and is full of flavor. Thanks again for taking the time to comment!

      Reply
  7. Juliana says

    October 27, 2020 at 6:39 pm

    5 stars
    I will make ths tonight using long grain (Uncle Bens) rice. lamb is our personal favorite but I make it with both. I’ve made it with cinnamon and stock flavoured water but I am looking forward to the addition of onions, garlic, and seven spice Thank you for sharing

    Reply
    • Farah Abumaizar says

      October 30, 2020 at 10:30 pm

      That’s awesome! I’m so excited for you-do let me know what you think!!

      Reply

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Farah Abu Maizar | Food Lover
You have to know, if I post a chicken recipe it me You have to know, if I post a chicken recipe it means it’s reaaaaaally good. This copy cat Halal guys chicken and rice is unbelievable dish! I got the turmeric rice recipe from @seriouseats and its buttery and perfectly spiced and fluffy and addictive, topped with juicy grilled spiced chicken cubes and a tangy, creamy dressing, tomatoes and parsley. AMAZING! Recipe below and in the @tamimimarkets catalogue❤️.

INGREDIENTS:

For the chicken marinade:
900 g chicken breasts
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp white vinegar
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp oregano powder
1 tsp seven spices
1/2 tsp ginger powder
1/2 tsp cumin powder
1/2 tsp paprika powder

For the white sauce:
3/4 cup Greek yogurt 170g (6oz)
1/2 cup mayonnaise 115 g
1 tbsp white vinegar
1 tbsp water
1 tsp lemon juice
1-2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper

For the rice:
2 tbsp unsalted butter
1/2 tsp turmeric powder
1/4 tsp cumin powder
1 1/2 cups basmati rice, soaked for 20 minutes then rinsed
2 1/2 cups chicken stock or 1 stock cube dissolved in 2.5 cups hot water
salt and pepper to taste, a pinch of each

To assemble:
1 chopped tomato
handful chopped parsley
sriracha sauce

INSTRUCTIONS: 
For the chicken:
In a bowl, mix all the ingredients for chicken marinade. Add chicken breast and toss to coat evenly. Cover and marinade for 1-2 hours.

Heat 1 tbsp oil in a large skillet on medium high heat, and cook chicken for 5-6 min each side, or until golden brown and cooked.
Remove chicken to a cutting board, and rest for 10 minutes, before chopping roughly into 2 inch cubes.

For the white sauce:
Mix all ingredients and store in the fridge until ready to serve.

For the rice:
Add butter to a large saucepan over medium heat. Once melted, add the turmeric and cumin, and stir for 1 minutes.
Add the rice, and toast the rice by stirring for 4 minutes. Add chicken stock, salt and pepper to season. Stir and bring to a boil, then reduce heat to a simmer, cover and cook for 15 min, then set aside 15 min and fluff with a fork.

To assemble:
Place the rice in your serving platter, top with the chicken, the white sauce, and chopped tomatoes and parsley. Sriracha too!
This is my go to baked creamy cheesecake. It’s s This is my go to baked creamy cheesecake. It’s so good and rich and easy, topped with a sweet and tangy simple strawberry sauce (sauce recipe from @sallysbakeblog ). I used my new @kenwood_bahrain stand mixer and it was excellent- gave me silky smooth lump free filling. Another winner for my @digitrolley collab- all my new appliances are from them❤️ Check IGTV for recipe video!

For the strawberry topping:
-1 tbsp cornstarch
-3 tbsp water
-450 g strawberries, halved (big pack)
-zest and juice from 1/2 small lemon 
-1/4 cup (50g) sugar

-Whisk together cornstarch and water, then add to a saucepan along with all other ingredients, over medium heat.
-Bring to a simmer, stirring constantly and breaking up strawberries as they cook, 5 minutes or so until thickened. Set aside to cool, can be stored in fridge up to one week.

For the cheesecake:

Ingredients
For the crust:
* 250 g crushed digestive biscuits 2 cups 
* 135 g melted butter 1 stick and 1 tablespoon
* 1/2 tsp cinnamon

For the cheesecake:
* 900 g cream cheese (3 3/4 cup)
* 1 1/2 cup white sugar 300 g
* 3/4 cup milk, room temp
* 4 eggs, room temp
* 1 cup sour cream 240 g
* 1 tbsp vanilla extract
* 1/4 cup all purpose flour 32g

Instructions:

For the crust:
* In a mixing bowl, combine crushed biscuits, the melted butter, and the cinnamon with a fork until crumbs are moistened evenly throughout. Press along the bottom and sides of a lightly greased 9 inch springform pan. Let the crust chill a little in the fridge while you prepare cheesecake.

For the cheesecake:
-Preheat the oven to 180 C
-In  stand mixer, combine the cream cheese with the sugar in a large bowl and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.

-Mix in sour cream, vanilla and flour until smooth. It may be easier to sift in the flour.

-Pour filling into prepared crust. Bake at 180 C for 1 hour, then turn off the oven and leave cheesecake inside for another 5 hours or so until oven has completely cooled. This is to prevent cracking.

* Store cheesecake in fridge after this time period is over until chilled, then top with the strawberry topping.
This, to me, is the sambosa that best embodies Bah This, to me, is the sambosa that best embodies Bahrain- the first- actually the only-place I have these cheesy corn sambosa ❤️. No fancy cheese goes in this, it’s literally the stuff out of a can and take SO melty and cheesy and good. I mix in a little mashed potatoes and it just makes these 💯 times better, creamy and delicious. Posting the full steps on IGTV, it’s so easy you prob won’t need them! Recipe below and tell me- what’s your go to sambosa cheese?

Ingredients
2 small potatoes, peeled and cut into cubes 8 oz total, 235 g
1/2 cup corn kernels, from a can, drained
12 oz American cheese, like Velveeta or Kraft, grated 340 g (2 170g cans of Kraft processed cheese)
pinch salt
pinch black pepper
1/2 pack samosa wrappers each pack is 500 g

Instructions:
-Cover potato cubes with water, and bring to a boil. Reduce heat and simmer until potatoes are completely cooked through. Drain, and mash.

-Let potatoes cool slightly then combine mashed potatoes with the grated cheese, drained corn, salt and pepper. Mix well until the mixture is evenly combined. Taste for and adjust seasoning.

-Fill each samosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the samosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top (check the video at the bottom of this recipe card to see how). Mix together the flour and water to form a thick paste, and seal the ends of the samosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm.

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This is one of my top 5 recipes from this Ramadan’s recipe prep. One of my features does the @tamimimarkets recipe catalogue! Click the link in their bio to access this gorgeous (free!) catalogue.

This harira soup is unbelievable. Hearty and delicious and beautifully spiced- I’ve never been obsessed with harira soup until this one. It’s a simple one because it’s meat free, so it’s perfect to start your iftar with but also hearty enough to totally serve as a meal alongside some sambosas. Recipe below, and IGTV video coming in a bit!

Ingredients
3 tbsp olive oil
1 large onion, diced
3 celery stalks, diced
2 carrots, diced
1 tsp cinnamon powder
1/2 tsp salt
1/2 tsp black pepper
pinch red chili flakes
1/2 cup chopped parsley
1/2 cup chopped coriander(cilantro)
1 can tomato sauce 15 oz (430g)
7 cups vegetable stock or 2 stock cubes dissolved in 7 cups water
1 can drained chickpeas 15 oz (400 g)
1 cup green lentils
1/2 cup vermicelli noodles 50 g
2 lemons, juiced 1/4 cup juice
2 tbsp flour, dissolved in 1/4 cup water* use cornstarch if gluten free

Instructions:
-Start by adding the lentils to a bowl of water and soaking as you prepare the rest of the ingredients, this helps them cook through faster.
-Heat oil in a large saucepan over medium heat, and add the onions, celery and carrots. Saute for 6-8 minutes, until onions soften and turn golden brown.
-Add all the spices, the chopped parsley and chopped coriander, the tomato sauce, and the vegetable stock. Bring the pot to a boil, then add the drained chickpeas and drained lentils. Reduce heat and simmer for 25 minutes or until chickpeas and lentils are tender.
-Add the vermicelli, and let it boil for 3-4 minutes or until tender. Add the lemon juice, and the flour water mixture. Let it simmer another minute or until it thickens, then taste for seasoning and add salt and pepper if necessary.
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#harira #soup #ramadanrecipes #ramadan2021 #ramadan #ramadankareem #vegetablesoup #soupseason #soupsofinstagram #moroccan #moroccanfood #aprilisforarabfood #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #veganrecipes #vegan #tasty #tastingtable #tastemade #lentils
Never ever liked vimto until I had it like this 🍧. Vimto smoothies means that the sweetness of vimto is tempered by that cold crunchy shaved ice. Could not stop eating/drinking these vimto slushees! So easy, you just need water, ice, vimto and a high speed blender- my @ninjakitchenme did so well breaking down huge ice chunks👏🏼. Save this for a little twist on your classic iftar drink🥳

Ingredients:
-3/4 cup water
- 3/4 cup vimto 
- 2 cups ice 

Method:
Add the ingredients to your blender in the order listed, and blend on frozen drink mode until slushy like consistency. Add more ice or water if you need to, and enjoy immediately with a spoon/straw. Yum!
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#ramadan #ramadan2021 #ramadanrecipes #iceddrinks #slush #slushy #slushii #berries #syrup #cordial #drinkphotography #damnthatsdelish #foodfluffer #pour #dripshot #foodphotography #foodphotographyandstyling #foodstylist #foodstyling #thefeedfeed #vimto #foodtographyschool #foodtography #beautifulcuisines
A biscuit base topped with a super easy smooth, cr A biscuit base topped with a super easy smooth, creamy pistachio cheesecake and the crowning touch,  @mayadelices ‘s luscious milk chocolate melted and poured over the top. I mean- heavenly! Recipe below, adapted from @savoryandsweetfood ,, IGTV will be uploaded today. I am absolutely loving @mayadelices couverture, great quality baking chocolate thats so fun experimenting with! They have sugar free and vegan options too, and best of all it’s easily available in their shop in Bahrain 🍫👏🏼

Ingredients:

For the crust:
2 cups digestive biscuit crumbs (250 g)
1/2 cup butter melted, 115g
Pinch cinnamon powder

For the pistachio cheesecake filling:

1 cup pistachio powder (140g)
12 Kiri squares or cream cheese (215g)
250 ml thick cream
1/2 of a 400 g tin of sweetened condensed milk, more if you like it sweeter

To top:
1 cup Maya milk chocolate (160g)
pistachios to garnish

Method:
1. Preheat oven to 180C. Grease and line a 8x8 inch pan with parchment paper with extra paper hanging over the sides so you can easily lift out the bars.

2. Mix digestive crumbs with melted butter and cinnamon. Press this firmly into the base of the pan. Refrigerate for 10 minutes.

3. In a food processor, add the pistachio powder, kiri cheese cubes, thick cream, and condensed milk. Blend until well combined and smooth. Pour this mixture into the crust base and bake for 15-20 minutes until set but center is still a little jiggly. Let cool at room temperature for 1 hour then refrigerate for several hours.

4. Melt the milk chocolate gently in the microwave, in 10 second bursts, stirring after each increment. Once smooth and melted, spread over the top of the cheesecake, and refrigerate until set. Enjoy!
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Want a Ramadan dessert that takes minutes to make Want a Ramadan dessert that takes minutes to make and tastes amazing? Yeah we all do - I got you! Try this coffee biscuit cake (barely adapted from the wonderful @littlesunnykitchen). Layers of coffee soaked biscuits and a super easy fluffy cream 👌🏼. I used my new @braun_bahrain handheld electric whisk, one of the attachments in the minipimer set-It whips the cream so fast, much faster than my stand mixer and it’s so convenient to be able to use any bowl to prep the cream in. I’ve partnered with @digitrolley to bring you lots of good recipes with their range of kitchen appliances, so keep following along! Recipe below , and IGTV video coming today in my Ramadan series!

Ingredients
2 tbsp nescafe powder dissolved in 1 cup hot water
1 cup heavy whipping cream 250ml
3 tbsp sweetened condensed milk
splash vanilla extract, optional
1 creme caramel sachet, powder only 49g
1 pack tea biscuits or graham crackers 7 oz or 200 g
2 tbsp cocoa powder for topping

Instructions:
-Add the heavy cream, sweetened condensed milk, vanilla and creme caramel powder to a bowl and beat until soft peaks form. Set this cream mixture aside.
-Dip the tea biscuits into the coffee briefly until they soak up the coffee but before they start to break apart. -Layer in a 7×11 or 9×9 inch clear pyrex dish, then top with half the cream mixture.
-Repeat another layer of coffee soaked biscuits on top of the heavy cream, followed by the remaining half of the cream. Sift the cocoa powder on to the top, then refrigerate for several hours until set. This is even better the next day!

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#nescafe #nescafegold #coffeecake #biscuit #biscuitcake #nobake #nobakedessert #nobakecake #tiramisu #damnthatsdelish #tastingtable #beautifulcuisines #foodphotography #foodphotographyandstyling #tastyfood #easydessert #ramadankareem #ramadan2021 #ramadanrecipes #cream
Ramadan Kareem! And the first recipe is for these Ramadan Kareem! And the first recipe is for these unbelievable (and easy!) chicken musakhan sambosa was developed for @tamimimarkets Ramadan catalogue. One of the coolest projects I’ve ever worked on can’t wait to tell you more about it! In the meantime, enjoy this teaser recipe and check IGTV for full video steps coming up. 

Ingredients:
2 chicken breasts, cooked and finely shredded about 1 heaped cup of shredded chicken See notes
1/4 cup olive oil
2 large onions cut in half, then thinly sliced into wedges
1/4 cup toasted almond slivers or pine nuts
3 tbsp sumac
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cumin powder
1/4 tsp cinnamon powder
To assemble:
1 pack sambosa wrappers 500 g
1 tbsp flour
1/2 tbsp water
For frying:
vegetable oil, about 1/4 cup

Instructions:
-In a deep skillet over medium heat, add the olive oil until it heats up. Add the onions, and cook, stirring frequently until soft and starting to caramelize, 8-10 minutes.

-Add the shredded chicken, the toasted nuts, and all the spices. Stir to combine, then remove from the heat. Let mixture cool slightly 5 minutes or so.

-Fill each sambosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the sambosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top 

-Mix together the flour and water to form a thick paste, and seal the ends of the sambosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm, optionally with yogurt to dip in.
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#chickensamosa #musakhan #ramadankareem #ramadan2021 #ramadanrecipes #samosa #friedfood #palestinianfood #middleeasternfood #beautifulcuisines #damnthatsdelish #f52community #thefeedfeed #foodgawker #f52grams #buzzfeedfood #tastingtable #tastemade #chickenrecipes #sumac #caramelizedonions #foodblogfeed #foodphotography #foodphotographyandstyling #foodstyling
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