Ingredients
- Phyllo pastry sheets1 pack
- Chicken breast, boiled and chopped1 breast
Vegetable Oil0.3 cup- Green onions, chopped2 pieces
- Large potato, boiled and chopped1 piece
Ground cumin0.5 teaspoon
Curry0.5 teaspoon
Salt1 teaspoon
Ground Ginger1 teaspoon
Chili Pepper0.5 teaspoon
Turmeric1 teaspoon
Ground Cardamom1 teaspoon- Dry mustard1 teaspoon
Frozen Peas3 tablespoons
Lemon Juice2 tablespoons
Steps
- 1
Heat the oil in a frying pan over the heat and fry the onions until they soften. Add the potato and chicken pieces to the onions, then add the cumin, curry, salt, ground ginger, chili pepper, turmeric, ground cardamom, and dry mustard, and stir the ingredients well until the color of the chicken and potato changes.
10 minRequired Tools:
Frying Pan - 2
Add the peas and lemon juice to the mixture, stir the filling and leave it on the heat for two minutes, then set aside to cool.
2 min - 3
To wrap the sambousek, place a teaspoon of the filling at one end of the pastry sheet, and fold the pastry into a triangle by holding one of its lower ends and folding it over the filling at an angle. Repeat this process in the opposite direction to form another triangle, and continue until the pastry is completely folded, using some water to seal the pastry. Repeat the process for the remaining pastry sheets.
5 min - 4
Heat the oil and fry the pastry sheets until they turn golden brown.
5 minRequired Tools:Frying Pan
Nutrition Facts
Vegetable Oilper 100gGround cuminper 100gCurryper 100gSaltper 100gGround Gingerper 100gChili Pepperper 100gTurmericper 100gGround Cardamomper 100gFrozen Peasper 100gLemon Juiceper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.