SAMBOSA GHOUSTI (TURNOVERS WITH GROUND BEEF AND CHICKPEAS)
Provided by Craig Claiborne
Categories project, appetizer, side dish
Time 20m
Yield 12 whole turnovers or 24 halves
Number Of Ingredients 11
Steps:
- Heat the 2 tablespoons of oil in a saucepan and add onion. Cook, stirring, until golden brown. Add meat and cook, breaking up lumps with edge of a heavy metal spoon.
- When meat loses raw look, add the water, stirring. Cook, stirring, until most of liquid evaporates.
- Spoon meat mixture into a sieve and press to drain off oil.
- Put chickpeas in container of a food processor or electric blender and grind as fine as possible. Put ground chickpeas in a mixing bowl and add the meat mixture, salt, pepper, garlic powder and coriander. Blend thoroughly.
- Lay out won ton skins, a few at a time, on flat surface. Rub outer rims with water. Spoon equal portions of meat mixture into center of each. Fold over rims to make triangles, pressing with fingers to seal.
- Heat oil for deep frying to about 365 degrees. Add turnovers, a few at a time, and cook until golden brown, turning as necessary, about 1 minute. Drain on paper towels.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 97 milligrams, Sugar 1 gram, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Amy Mia
[email protected]I love that I can make these turnovers ahead of time and freeze them.
Make Khan
[email protected]These turnovers are so easy to make and they're always a crowd-pleaser.
PRD Berr
[email protected]I've made these turnovers several times now and they're always a hit. They're perfect for parties or potlucks.
Alexandru Iulian
[email protected]These turnovers were delicious! I made them for a potluck and they were a huge hit.
Leighton Johnson
[email protected]I had a hard time finding some of the ingredients for this recipe. I also found that the instructions were a bit confusing.
Fauzia adamz
[email protected]These turnovers were a bit too oily for my taste. I think I would have liked them better if they had been baked instead of fried.
Zakir Chandio
[email protected]I'm not a big fan of turnovers, but these were actually really good! The filling was flavorful and the pastry was flaky and crispy.
Fraz Ali
[email protected]These turnovers are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them.
Khan Shab
[email protected]I've made these turnovers several times now and they're always a hit. They're perfect for parties or potlucks.
nahid qanbari
[email protected]These turnovers were delicious! I made them for a potluck and they were a huge hit. Everyone loved them.
Ashley Sorgatz
[email protected]I had a hard time finding some of the ingredients for this recipe. I also found that the instructions were a bit confusing. Overall, I was not impressed with this recipe.
Lorad BaHaa
[email protected]These turnovers were a bit too oily for my taste. The filling was also a bit bland. I think I would have liked them better if they had been baked instead of fried.
Abdul High
[email protected]I'm not a big fan of turnovers, but these were actually really good! The filling was moist and flavorful, and the pastry was flaky and crispy. I would definitely make these again.
Treasure Imafidon
[email protected]These turnovers were easy to make and turned out great! The filling was flavorful and the pastry was crispy. I would definitely recommend this recipe.
Diesel Turner
[email protected]I made these turnovers for my family and they loved them! The filling was delicious and the pastry was flaky and golden brown. I will definitely be making these again.
Castle Henry
[email protected]These sambosa ghousti turnovers were a hit at my party! The ground beef and chickpea filling was flavorful and satisfying, and the pastry was perfectly crispy. I'll definitely be making these again.