Best 10 Sambosas Afghan Meat Turnover Recipes

SWEET ONION TURNOVER

Steps:

• In a bowl, combine the flour, sugar and salt. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Gradually add water tossing with a fork until mixture forms a ball. Shape into a flattened ball; wrap in plastic and refrigerate.
• In a large skillet cook onions rosemary and thyme until onions begin to turn golden brown. Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
• In a bowl, beat eggs and set aside 2 T.
• Stir cream and mustard into remaining beaten eggs. Stir in bread crumbs, Parmesan cheese and onion mixture.
• Divide dough into six portions. On a lightly floured surface, roll each portion into a six inch circle.
• Place on two greased baking sheets. Spoon 1/2 cup onion mixture on one side of each.
• Fold dough over filling; press edges with fork to seal. Brush with reserved beaten egg.
• Bake at 400 degrees for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.

CORN TORTILLA CASSEROLE INSPIRED BY ZAAR CHEFS

Steps:

• Note for Canadians: I used the following to prepare this dish: 1 796-mL tin of tomatoes, 1 398-mL tin of refried beans and 1 430-mL jar of picante sauce.
• Also, the cheese I used was a prepackaged shredded mix called"Casserole Mix"; it's a mixture of cheddar, colby and monterey jack.
• Feel free to spice this up as you please; I deliberately kept this lowkey and mild to please my husband, who would not have liked it if I had added the"firepower" I would have liked to add; also note that the omission of salt is not an error--I didn't think the recipe needed salt at all.
• Preheat oven to 325F; have ready an ungreased 13x9 pan.
• Take 1 tortilla, lightly spread a bit of margarine on both sides (going right to the edges), and place on a microwave-safe plate; I used a small piece of wax paper wadded up into a ball to do the spreading.
• Place the next tortilla on top, lightly spread margarine on it (on the top side only), get the next tortilla, repeat process, and so on and so on, until you have a stack of 18 tortillas; this may take more than the 2 tbsp of margarine, depending on how thinly you've spread it.
• Place plate in microwave and cook, on High, for 5 minutes; when time is up, set tortillas aside.
• Meanwhile, crumble beef into a large skillet and saute.
• When brown, place beef in a mixing bowl, discarding any fat.
• Stir chili powder into beef, then add 1 cup shredded cheese and the tin of tomatoes; combine well.
• Place 6 corn tortillas into the bottom of 13x9 pan; top with half the ground beef mixture.
• Place 6 tortillas on top of beef.
• Spread the refried beans across these 6 tortillas, distributing as evenly as possible.
• Top refried beans with remaining beef mixture.
• Place the last 6 tortillas on top of beef mixture.
• In a small bowl, whisk together the entire jar of picante sauce with the sour cream.
• Spread this mixture across the top of casserole, making sure to cover all exposed areas of the corn tortillas.
• Sprinkle remaining cheese over top of casserole.
• Bake in preheated oven for 40 minutes.
• Serve with sour cream on the side, if you wish, and a green salad.

AFGHAN MEAT FILLED PASTA (MANTOU)

Steps:

• To Make the Yogurt Sauce: Mix together the 1 cup yogurt, 1/2 teaspoons garlic powder and 1/4 teaspoons salt.
• Chill until ready to serve.
• To Make the Tomato Sauce: Slice the 1/2 yellow onion and boil in a medium-size saucepan with the 1 1/2 cups water until tender.
• Drain.
• In a blender put the cooked onion slices, 8 oz. tomato sauce, 1 1/2 teaspoons oil, 1/2 teaspoons ground coriander and 1/2 teaspoons salt.
• Puree.
• Put into a medium-size saucepan.
• Add the diced carrot and chickpeas and cook the tomato sauce until the carrots are tender.
• To Make the Stuffed Pasta: In a large frying pan cook the meat, 2 diced onions, green bell pepper, 1 Table. garlic powder, 1 Table. ground coriander, 2 teaspoons salt, 1/2 teaspoons ground black pepper and 1/4 teaspoons cayenne.
• When browned, add 2 cups water and cook until the water evaporates.
• Let cool somewhat.
• Put 1 Table. of the meat mixture in the center of a won ton square (3 1/2 " x 3 1/2").
• Wet edges with water.
• Pull 2 opposite corners together in center and firmly seal.
• Do the same with the opposite corners, sealing all together.
• Repeat with remaining filling and won ton wrappers until of it is all used up.
• Oil a metal vegetable steamer and place the filled won tons on it.
• Cover and steam 15-20 minutes.
• To Serve: Spread a thin layer of yogurt sauce on each plate.
• Put stuffed pasta on each plate and drizzle a little yogurt over each.
• Drizzle tomato sauce over each pasta.
• Garnish with the dried mint leaves and chopped fresh cilantro.

SAMOSAS

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

GROUND BEEF TURNOVERS

Steps:

• In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.

MOROCCAN MEAT TURNOVERS

Steps:

• Preheat oven to 400°F Lina a cookie sheet with parchment paper; set aside.
• In a small bowl, lightly beat the egg with 1 tablespoon water. Set aside.
• Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, until shiny. Add the chopped garlic, chopped tomato, and tomato paste. Saute for 3 minutes.
• Meanwhile, in a medium bowl, combine the ground meat, minced garlic, parsley, cumin, paprika, cinamon, cayenne pepper, salt, pepper, and ginfer. Mix well.
• Add the meat mixture to the pan. Saute for 4 minutes.
• On a sheet of parchment paper, slightly roll out each puff pastry square. spoon 2 heaping tablespoons of meat mixture into the center of each square. Brush the enges with egg mixture and sprinkle the sesame seeds.
• Bake for 25 minutes, until pastry is puffed and golden.

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.

SAMOSAS

Steps:

• In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.

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!

MEAT TURNOVERS

Steps:

• Heat oven to 400*.
• Cook and stir ground beef and onion until meat is brown and onion is tender. Stir in 2 Tblsp. baking mix, salt, garlic salt, catsup and sour cream; heat through.
• Stir 1 1/2 cups baking mix and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.
• Roll dough into a 12-inch square; cut into four 6-inch squares. Place squares on ungreased baking sheet; spoon 1/3 cup meat mixture on each. Fold dough over to make triangles and press edges together to seal securely. Cut slit in center of each turnover.
• Bake 15 to 20 minutes.