Beef sambosa is a classic Saudi tea-time snack made by cooking minced beef with onion and spices, wrapping it in thin pastry into triangles, and frying until golden. Leftover filling can be frozen and used the next time you make sambosa.
Cook the minced beef with the onion, cumin, salt and black pepper to make the filling.
Fold the pastry sheets into triangles, spooning in the filling as you seal them.
Heat the oil and fry the triangles on both sides until golden.
Drain on paper towels and serve.
Press the edges firmly when folding the pastry, or the filling will leak out during frying. Watch the oil temperature — if it's too hot, the outside can burn while the inside stays raw. Allergens: contains wheat (gluten).
Instead of frying, you can brush them with oil and bake them in the oven or air fryer; the result is less oily but the crust stays slightly less crisp.
Admin DadaGastro · verified in test kitchenDana kıyma yerine elimde kalan haşlanmış nohut püresini kullandım, sambosa vejetaryen oldu ve tadı da gayet güzeldi. Kızartma süresi aynı kaldı, sadece harç daha hafif kaldı.
Nohut püresi gerçekten güzel bir alternatif, hem artan malzemeyi değerlendirmiş hem de daha hafif bir versiyon elde etmiş olursunuz. Kızartma süresinin aynı kalması da mantıklı, ikisi de benzer nem oranına sahip.
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