Golden, crispy triangular pastries filled with spiced minced meat or cheese, deep-fried until shatteringly crisp. These addictive Ramadan favorites disappear from the plate faster than they can be made.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Brown the ground lamb with onion over medium-high heat for 6 minutes. Add cumin, coriander, pepper, and salt. Cook until meat is fully done.
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2
Stir in minced green chilies and cilantro. Remove from heat and let the filling cool completely before assembling.
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3
Cut spring roll wrappers into strips about 7cm wide. Place a tablespoon of filling at one end of each strip.
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4
Fold the strip diagonally over the filling to form a triangle, then continue folding in triangles along the strip. Seal the end with flour paste.
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5
Heat oil to 175C. Fry samboosa in batches for 3-4 minutes, turning once, until evenly deep golden brown and crispy.
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6
Drain on paper towels and serve immediately with a tangy dipping sauce of tamarind or green chutney.
Did You Know?
Saudi families prepare samboosa by the hundreds during Ramadan, often freezing batches in advance so they can be fried fresh each evening for iftar.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- pastry brush
The Story Behind Samboosa
Samboosa is the Saudi Arabian adaptation of the samosa, which traveled from Central Asia through Persia to the Arabian Peninsula along ancient trade routes. In Saudi Arabia, samboosa has become inseparable from Ramadan, where families prepare enormous quantities in the weeks leading up to the holy month, freezing trays of assembled pastries for nightly iftar meals. The Saudi version typically features a thinner, crispier wrapper than its South Asian cousin and a filling seasoned with Arabian spices. Every Saudi household has its own filling recipe, and samboosa-making is often a communal family activity that brings generations together in the kitchen.
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