SAMBOSAS (AFGHAN MEAT TURNOVER)
This is a traditional Afghan appetizer, great for parties, a very simple dish that if you ask 100 Afghan chefs you'll get 100 slightly different recipes. This is the one my family always made, and paired it with my yogurt sauce(check my other recipes) for dipping.
Provided by Dr. Tastegood
Categories Meat
Time 55m
Yield 25-30 Sambosas depending on size of wonton, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef in a non-stick pan, seasoning with salt and pepper. When its just cooked through, drain on paper towels to dispose of excess grease. Return beef to pan, along with enough drained oil so it's moist, add the cardamom, cayenne, crushed/chopped garlic and the finely chopped onion. Cook until the onion & garlic is softened and spice is fragrant. Remove from heat and cool.
- To form the sambosas, take about a tablespoon (if using the small wontons, more if using the egg roll size), not too much, ensuing that you can fold the wonton over into a triangle without the filling falling out. Brush one side of the wonton with water at the edge to make a tight seal, using either your fingers or tines of a fork to do this. Make all the sambosas and keep on a sheet covered with paper towels to prevent sticking. You can do all this ahead of time and store covered with Plastic Wrap in the fridge till ready to cook.
- When ready to finish the sambosas, put a nonstick pan or pot onto med/high heat and add enough oil for shallow frying, about half to 3/4 an inch of oil should do it. Shallow fry in batches till golden brown, and drain on a wire rack or paper towels. Sprinkle lightly with salt and serve, best when hot but are good at room temp too. I serve them with my family's chilled yogurt sauce(see other recipe). Not healthy but delicious, even my southern wife and family loves them!
- Enjoy!
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Cabdi fataax Boss
[email protected]These samosas are just okay.
Prashanna Dammarpal
[email protected]I don't think I'll be making these samosas again.
Rahul sah Sah
[email protected]The samosas were a bit too dry for my taste.
Princess Olamide
[email protected]These samosas are a bit greasy for my taste.
moussa GMR
[email protected]I'm not a big fan of lamb, but I loved the filling in these samosas.
KHAN GAMING
[email protected]These samosas are a bit time-consuming to make, but they're worth the effort.
thegg gamer
[email protected]I've never had Afghan food before, but these samosas have me hooked!
Sharon Saunders
[email protected]These samosas are a great way to use up leftover meat.
Josh Frazier
[email protected]I love the flaky crust and the flavorful filling of these samosas.
Rocky Babu
[email protected]These samosas are the perfect party food. They're easy to make ahead of time and they always disappear quickly.
Aada Vataja
[email protected]The samosas were easy to make and tasted delicious. I will definitely be making them again.
Virginia Bohler
[email protected]These samosas were a bit bland for my taste. I think I'll add some more spices next time.
Parker Elia
[email protected]I had a hard time finding Afghan spices, so I used a blend of Indian spices instead. The samosas still turned out great!
Khan Nasir
[email protected]These samosas were a bit too spicy for me, but my husband loved them. I'll probably make them again with less chili pepper next time.
Timileyin Akorede
[email protected]I love these samosas! They're so easy to make and they always turn out great. I usually make a double batch so I have some to freeze for later.
RJ NIGHT GAMING
[email protected]These samosas are delicious! The filling is so flavorful and the crust is perfectly flaky. I will definitely be making these again.
EMMAH MSOFTY
[email protected]I've made these samosas several times now and they're always a crowd-pleaser. They're so easy to make and they always turn out perfectly.
Niranjan Nisha
[email protected]These samosas were a hit at my last party! Everyone loved the flaky crust and the flavorful filling. I'll definitely be making them again.