Crispy triangular pastries filled with spiced ground beef, onions, and herbs, fried until golden — a popular Malagasy street snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat plate lined with paper
Garnishes: sakay, lime wedges
Accompaniments: pickled vegetables
Instructions
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1
Make dough: mix flour, pinch of salt, and water to form firm dough. Rest 15 min.
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2
Cook filling: sauté onion and garlic, add beef, cumin, curry, salt, pepper. Cook until done. Add cilantro.
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3
Roll dough thin, cut into strips. Fold into triangle pockets, fill with beef mixture, seal edges.
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4
Heat oil to 170°C. Fry sambosas until golden, about 3-4 min per side.
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5
Drain on paper towels. Serve hot with sakay.
Did You Know?
Sambosas arrived in Madagascar through Arab and Indian Ocean trade routes, becoming a beloved snack adapted to local tastes.
Chef's Notes
Equipment Tips
- skillet
- deep pot for frying
- rolling pin
Garnishing
sakay, lime wedges
Accompaniments
pickled vegetables
The Story Behind Sambosa
The sambosa traces its lineage through the Indian Ocean trade network that connected Madagascar to India, Arabia, and East Africa for centuries. Malagasy cooks adapted the filling to local spice preferences, creating a distinct version found nowhere else.
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