Arab Easy Starter

Meat Sambosa

Name: Meat Sambosa
Prep time: PMT
Cook time: PMT
Total time: PM20.00T
Cuisine: Arab

(4)

20Min

Intermediate

Ingredients

6 servings

1 cup

Water

0.5 tsp

salt

1 tbsp

Caraway seeds

2 tbsp

Nido

2 cups

All purpose flour

For the filling:

1 g

Onion

1 tbsp

sunflower oil

2 tbsp

MAGGI Sambosa Seasoning®

2.33 cups

Fresh parsley, chopped

1 tbsp

Water

200 g

Minced beef

Copy

Nutrition Value

Energy

239.7 kcal

Protein

14.13 g

Carbohydrates

33.17 g

Fats

6.76 g

Information per serving

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.

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.

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.

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.