Arab Appetizer

Meat Sambosa

Name: Meat Sambosa
Prep time: PMT
Cook time: PMT
Total time: PM20.00T
Cuisine: Arab
Ingredients: For Dough:; 2 cups AP Flour + extra for dusting/rolling; 1/2 teaspoon salt; 1/2 teaspoon Caraway Powder (Ajwain); 2 tbs NIDO; 2 tablespoons Vegetable oil; 1 cup water; For Filling:; 1 Medium Onion; finely chopped; 800 grams minced lean beef; 1 tablespoon sunflower oil; 2 tablespoons MAGGI Sambosa Seasoning; 2 tablespoons Parsley; chopped (optional)

20 Min

Intermediate

Ingredients

6 servings

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

Step1

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

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

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

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.