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- 1 package Sambusak dough (you can use filo dough)
- 1/4 kilo ground lamb (you can use hamburger)
- 1 large onion, chopped;
- 1 TBS cooking oil;
- I TBS butter;
- 3 TBS chopped parsley (the big-leaf kind);
- 2 medium potatoes, cubed;
- 1 Tsp. cinnamon,
- several cups frying oil, salt & pepper to taste.
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Sambusak is the Arabic version of Samosa
A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular. Samosas are often accompanied by chutney. They are a popular appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa, and South Africa.
Source: wikipedia.com |
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Adnan's Kitchen |
Sambusak
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- Put cubed potatoes in saucepan, cover with water, cook until just soft
(but not mushy).
- Saute onions in a mixture of butter & oil until yellow.
- Add meat and stir until meat changes color.
- Add cinnamon, salt & pepper. Put meat in big bowl, add parsley, drained
potatoes, mix by hand, crushing meat and potatoes.
- The potato / meat mix should be about half and half.
- Cut dough into 5 cm. strips and lay along a floured board.
- Put a spoonful of the meat near the end of the dough strip, fold end of
dough over to form a triangle.
- Keep turning the triangle up on to the dough ahead, using up about 25 cm.
of dough in all.
- Cut the end, wet and stick it to the "parcel."
- Continue until all the strips are filled.
- Heat oil in deep pan, add the sanbusak two or three at a time and fry until
they puff up and turn golden.
- Drain on paper towel and serve garnished with parsley.
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