Sambousa With Beef Recipes

SAMOSA RECIPE | HOW TO MAKE PUNJABI SAMOSA

Steps:

• Boil potatoes just until done without making mushy. You can either boil them in a steamer, pot or a cooker. (refer notes)
• Crumble them, do not mash them up. Set aside.

KENYAN BEEF SAMOSAS RECIPE BY TASTY

Steps:

• In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
• Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
• In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
• Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
• Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
• In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
• Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
• In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
• Enjoy!

BEEF SAMOSAS

Steps:

• Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
• In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
• Heat oil in a large, heavy saucepan over high heat.
• Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
• In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

SAMBOUSA

Steps:

• In a large skillet, brown meat. Remove the meat from the skillet.
• In the same skillet used for the meat, saute onion, garlic, carrot and green onion. When the vegetables are tender, add tomato paste and seasoning salt. Stir in browned meat.
• In a small bowl combine flour with water until a watery paste is formed. Place a teaspoon full of meat mixture in the front part of one of the strips. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal the wrappers closed with the flour and water mixture. Continue this process until all of the ingredients are used.
• Using oil to taste, fry the triangular packages until crisp. Delicious!

SAMBOUSA WITH BEEF

Steps:

• In a pan cook the onion and garlic to golden brown, add Pine Nuts and cook for 2 minute more.
• add the meat and spices, and cook on medium flame, while stirring, until the meat changes color (about 10 min.).
• it is vital to stir the meat to avoid the formation of big lamps of meat.
• Heat oven to 180C (350F).
• Roll out the dough to 3mm and cut 10cm circles.
• Put a tablespoon of filling in the middle of each circle and fold into half a circle. pinch the edges tightly.
• Put sambousa in oiled and floured pan (or just use a cooking parchment).
• Brush a little egg yolk on each sambusak. Bake for 30 minute or until golden brown.

SAMOSA RECIPE

Steps:

• Start by making the samosa dough. To a large bowl, add flour, ajwain (carom seeds), salt and mix well.
• Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step. Once incorporated, the mixture resembles crumbs.
• Press some flour between your palm- it should form a shape (& not crumble) - means oil is enough and well incorporated.
• Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.
• Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.
• Boil potatoes until done. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
• Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.
• Add the boiled & mashed potatoes and green peas to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas.
• Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.
• Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each.Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
• Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
• Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.Now bring the two ends of the straight edge together and pinch them to form a cone. See step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape.
• Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa.
• Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Then pinch the edges and seal the samosa.
• Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas.
• Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.Drop the shaped samosas into the oil.
• Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.Don't overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
• Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!