Meat Sambousek

An easy recipe for classic meat sambousek, spiced beef enclosed in a sambousa wrap and fried until golden brown and crispy. A delicious addition to any table!

Course Appetizer

Cuisine Middle Eastern

Diet Halal

Prep Time 20

Cook Time 5

Servings

Calories 64kcal

Author Farah Abumaizar

Ingredients

1 lb lean ground beef 500g
1 onion, finely diced
3 garlic cloves, minced
1 bunch parsley, chopped
1/3 cup pine nuts or almond slivers
2 teaspoon seven spices or allspice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 pack sambosa wrappers, thawed

For assembling and frying:

1 tablespoon flour
1 tablespoon water
vegetable oil for frying

Instructions

In a skillet over medium high heat, add the ground beef and thoroughly cook until brown and liquid is reduced.
Add the diced onion, garlic, and all the spices and mix to combine. Cook until onion softens.
In another small skillet, add the pine nuts and cook a few minutes until toasted and light golden brown.
Add the pine nuts to the meat, add the parsley, and cook until wilted down. Remove from heat and cool completely before rolling sambosas.
Fill each samosa wrapper with a tablespoon of mixture on the bottom corner, then fold the corner of the samosa up and over the filling to the other side making a triangle. Keep folding this triangle over all the way up the top- you can see how in the video.
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.

Video

Notes

Freezing sambosas: Place rolled and uncooked sambosas on a tray in the freezer to flash freeze them, so that you can then pile them together in a airtight container or freezer safe bag without them sticking to each other. Freeze for up to six months, you can pull out however much you want and fry straight away. I basically let them thaw on the countertop just while the oil heats up then fry as directed.

To air fry sambousek: Heat air fryer to 350 F (180C) and cook for about 10 minutes or until golden brown, flipping halfway through. The air fryer is also a great way to reheat the sambosa for a few minutes!

An air fryer is also great to reheat sambousek, for a few minutes at 350F (180C)

Once the beef has cooked through, taste it for seasoning and adjust if needed. Make sure to really brown the beef so that it dries up, you don't want soggy beef or the sambosa won't crisp up. Use lean beef so that the sambousek aren't greasy.

Nutrition