Samboosa — Print Recipe — The Culinary Codex

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.

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.