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Arab Appetizer

Meat Sambosa

1
20 Min
Intermediate

Ingredients

-
6 servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 g
Water, bottled, generic
2 cups
AP Flour + extra for dusting/rolling
0.5 tsp
salt
0.5 tsp
Caraway Powder (Ajwain)
2 tbsp
Nido
2 tbsp
Vegetable oil
1 cup
water
1 g
Water, bottled, generic
1 Medium
Onion, finely chopped
800 g
minced lean beef
1 tbsp
sunflower oil
2 tbsp
MAGGI Sambosa Seasoning
2 tbsp
Parsley, chopped (optional)

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Nutrition Value

Fats
37.04 g
Protein
27.63 g
Carbohydrates
35.99 g
Energy
596.86 kcal
Information per serving
Lets Cook

Instruction

20 Minutes
Step1
1 Min
Prepare dough by mixing together Flour, Salt, Caraway, NIDO and stir until mixed. Add Oil and Water and knead dough until smooth. Divide dough into 30 small balls. Cover and allow to rest.
Step2
1 Min
Prepare filling by sautéing Onions and Beef in a deep pan with sunflower Oil until Onions are soft and Meat is fully cooked, about 10 minutes, add MAGGI Samosa Seasoning and mix well until uniformly mixed. Remove from heat and optionally mix in Parsley.
Step3
1 Min
3. On a clean work surface, dust and roll each dough ball into a 8-cm wide and 2-mm thick disk, place 1-1/2 tbs (25-g) of the filling in the center and fold the dough over the filling to seal in the filling. Using a fork press the edges to form a tight seal. Repeat with remaining filling and pastry.
Step4
1 Min
Fry samosas in hot oil until golden, or alternatively brush with oil and bake in oven for a healthier alternative.
Meat Sambosa

Step1 of 4

Prepare dough by mixing together Flour, Salt, Caraway, NIDO and stir until mixed. Add Oil and Water and knead dough until smooth. Divide dough into 30 small balls. Cover and allow to rest.

Meat Sambosa

Step2 of 4

Prepare filling by sautéing Onions and Beef in a deep pan with sunflower Oil until Onions are soft and Meat is fully cooked, about 10 minutes, add MAGGI Samosa Seasoning and mix well until uniformly mixed. Remove from heat and optionally mix in Parsley.

Meat Sambosa

Step3 of 4

3. On a clean work surface, dust and roll each dough ball into a 8-cm wide and 2-mm thick disk, place 1-1/2 tbs (25-g) of the filling in the center and fold the dough over the filling to seal in the filling. Using a fork press the edges to form a tight seal. Repeat with remaining filling and pastry.

Meat Sambosa

Step4 of 4

Fry samosas in hot oil until golden, or alternatively brush with oil and bake in oven for a healthier alternative.

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