Samboosa — Print Recipe — The Culinary Codex

Crispy triangular pastries filled with spiced minced meat, onions, and fresh herbs, fried until shatteringly golden. These addictive Kuwaiti appetizers vanish from the plate within minutes at every gathering.

Ingredients

20 samboosa wrappers (spring roll sheets)
300g ground beef
1 onion, finely diced
2 tbsp fresh parsley, chopped
1 tsp baharat
1/2 tsp cumin
Salt and pepper
1 tbsp oil
Flour-water paste for sealing
Vegetable oil for frying

Instructions

1 Brown ground beef with diced onion in a skillet, breaking the meat into fine crumbles. Drain excess fat.
2 Season with baharat, cumin, salt, and pepper. Stir in chopped parsley and let the filling cool completely.
3 Cut samboosa wrappers into strips about 8cm wide. Place a spoonful of filling at one end of each strip.
4 Fold the strip diagonally over the filling to form a triangle. Continue folding in triangles along the strip to enclose completely.
5 Seal the edge with flour-water paste, pressing firmly. Ensure there are no gaps where oil could seep in.
6 Fry in oil heated to 175C for 2-3 minutes until crispy and deep golden brown. Drain on paper towels and serve hot.

Did You Know?

Kuwaiti families prepare hundreds of samboosa before Ramadan begins, freezing them in industrial quantities for the month of nightly iftar feasts.