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Crunchy Saudi Samosa Sweet Butterfly130048 113422flour3 cupsvegetable oil1 1/2 cupsbread spices1 teaspoonground beef0.45 kgonions2 black pepper1 teaspooncumin1 teaspoonvegetable oilsaltTrue1. To make the dough: mix the flour with the bread spices and a pinch of salt. 2.
Slowly pour in the vegetable oil while kneading with your hands. Add a little bit of water to hold the dough together. 3.
Cut the dough into small balls, cover and leave to rise for a minimum of one hour in a warm area. 4.
To prepare the filling: combine all the ingredients in a skillet, season with salt and cook over low heat until meat is done. Set aside to cool. 5.
Flatten the dough balls into thin circles. In the middle of each circle, place a tablespoon of the filling and close the dough to form half a circle. Twist the edges to give a nice shape. 6.
Fry the samboosak in a pan of heated vegetable oil until golden brown from both sides. Serve hot.
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Crunchy Saudi Samosa
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ingredients |
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For the Dough:
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3
cups
flour
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1 1/2
cups
vegetable oil
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1
teaspoon
bread spices,
(yeast, fennel, and poppy seed)
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For the Filling:
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0.45
kg
ground beef,
or lamb
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2
onions,
grated
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1
teaspoon
black pepper,
ground
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1
teaspoon
cumin
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vegetable oil
for frying
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salt
to taste
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1. To make the dough: mix the flour with the bread spices and a pinch of salt. 2.
Slowly pour in the vegetable oil while kneading with your hands. Add a little bit of water to hold the dough together. 3.
Cut the dough into small balls, cover and leave to rise for a minimum of one hour in a warm area. 4.
To prepare the filling: combine all the ingredients in a skillet, season with salt and cook over low heat until meat is done. Set aside to cool. 5.
Flatten the dough balls into thin circles. In the middle of each circle, place a tablespoon of the filling and close the dough to form half a circle. Twist the edges to give a nice shape. 6.
Fry the samboosak in a pan of heated vegetable oil until golden brown from both sides. Serve hot.
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The following ingredients were not included in the calculation of the nutrition facts of this recipe:
- salt
- vegetable oil
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Number of servings:
48
Amount per serving
Calories:
113
Total fat (g):
9
Saturated fat (g):
1
Cholesterol (mg):
7
Carbohydrates (g):
6
Protein (g):
2
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