Yemeni Samboosa

Yemeni Samboosa Recipe

8-12 medium samboosa

Ingredients

For the filling (meat version):

• 8 oz ground beef (half pound)
  

• 1 small onion, very finely chopped
  

• 6 cloves garlic, minced
  

• 2 large jalapeno, finely chopped 

• 2 tbsp fresh cilantro or parsley, chopped

• 1 tsp cumin
  

• ¼ tsp black pepper
  

• ¼  tsp coriander
  

• Salt to taste
  
  

For wrapping:

• Samboosa/spring roll wrappers
  
  

• Flour + water paste (to seal)
  
  

For frying:

• Vegetable oil
  
  

Instructions

1. Cook the filling
   Heat pan and add meat and cook until browned.
   Sauté onion until soft, then add garlic.
   Stir in spices, salt.
   Cook until dry (important—no moisture). Turn off the flame and add jalapeno and cilantro.
   Let it cool completely.
   
   

2. Wrap the samboosa
   Cut wrappers into strips if needed.
   Place filling near the edge.
   Fold into triangles (classic samboosa shape).
   Seal the edge with flour paste.
   
   

3. Fry
   Heat oil to medium-hot.
   Fry samboosa until golden and crispy.
   Drain on paper towels.
   
   

Pro tips

• Filling must be dry, or samboosa  willl burst.
  
  

• Don’t overcrowd the oil.
  
  

• Serve hot with shatta (Yemeni chili sauce) or plain yogurt/ sour cream..