Meat Sambosa

Zainab Al-ZaabiChef

Ingredients

• 20 sheets of dough, sambosa
  20 sheet
• 250 grams of finely minced meat
  250 grams
• 2 onions, finely chopped
  2 piece
• 3 teaspoons of roasted pine nuts
  3 teaspoon
• 3 tablespoons of olive oil
  3 tablespoon
• Vegetable oil for frying
  0
• Salt and ground cardamom, turmeric: to taste
  0

Steps

1. 1

   In a large frying pan over medium heat, sauté the onions with salt and spices until softened, add the meat and stir well until it changes color, leave the filling on very low heat until fully cooked.

   Required Tools:

   Frying Pan

   10 min
2. 2

   Take a teaspoon of the filling and place one or more pine nuts in it, then stuff a sheet of sambosa, continue stuffing until all the sambosa sheets are filled.

   10 min
3. 3

   Store the remaining filling in a sealed transparent bag in the freezer for future use.

   5 min
4. 4

   Fry the sambosa sheets in plenty of hot vegetable oil.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags