Samboosa

Name: Samboosa
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bahraini
Ingredients: 20 spring roll wrappers or samosa sheets; 300g ground lamb; 1 large onion, finely diced; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 1 tsp baharat; 1/2 tsp cumin; Salt and pepper; 2 tbsp vegetable oil; Flour paste for sealing; Oil for deep frying

سمبوسة (sam-BOO-sah)

Bahraini Spiced Pastry Triangles

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 278 kcal

Crispy triangular pastries filled with a fragrant mixture of spiced minced meat, onions, and fresh herbs, deep-fried to a perfect golden crunch. These are the beloved snacks of Bahraini Ramadan evenings.

Nutrition & Info

Protein 12.0g

Carbs 26.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

deep fryer or heavy pot mixing bowl pastry brush

Presentation Guide

Vessel: serving platter

Garnishes: lemon wedges, fresh mint

Accompaniments: tamarind dip, hot sauce

Ingredients

20 spring roll wrappers or samosa sheets
300g ground lamb
1 large onion, finely diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tsp baharat
1/2 tsp cumin
Salt and pepper
2 tbsp vegetable oil
Flour paste for sealing
Oil for deep frying

Instructions

1
Heat oil in a skillet and cook onion until soft. Add garlic, ground lamb, baharat, cumin, salt, and pepper. Cook until meat is browned.
2
Remove from heat and stir in chopped parsley and cilantro. Let the filling cool completely before assembling.
3
Cut each wrapper into strips about 8cm wide. Place a spoonful of filling at one end of each strip.
4
Fold the strip into triangles by folding corner to corner along the length, creating a sealed triangular packet.
5
Seal the final edge with flour-water paste to prevent opening during frying.
6
Deep fry in oil at 175C for 3-4 minutes until golden brown and crispy. Drain on paper towels and serve hot.

💡

Did You Know?

During Ramadan in Bahrain, families compete to see who can fold the most samboosa in one sitting, with some households producing over 500 pieces.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
mixing bowl
pastry brush

Garnishing

lemon wedges, fresh mint

Accompaniments

tamarind dip, hot sauce

The Story Behind Samboosa

Samboosa arrived in Bahrain through centuries of trade with India and Central Asia, where the samosa originated. Bahraini cooks adapted the concept with their own spice blends and fillings, creating a version distinctly their own. The pastry became inseparable from Ramadan culture, where preparing samboosa is a communal family activity in the days leading up to the holy month, with batches frozen by the hundreds to be fried fresh each evening.

🕐 Traditionally enjoyed ramadan iftar, snack 📜 Origins: Indian-Gulf trade influence

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