A classic Saudi teatime snack, these sambosa are made by cooking ground beef with onion and spices, wrapping the filling in yufka (thin Turkish pastry sheets) to form triangles, and frying. Freeze any leftover filling for your next batch.
Cook the ground beef with the onion, cumin, salt and black pepper to make the filling.
Fold the pastry sheets into triangles, add some filling and seal.
Heat the cooking oil and fry the triangles until golden on both sides.
Transfer to paper towels to drain off the excess oil, then serve.
Press the edges of the pastry sheets firmly together as you fold them; otherwise, the filling will spill out during frying. Check the oil temperature: if it is too hot, the outside may burn while the inside remains undercooked. Allergens: contains wheat (gluten).
Dana kıyma yerine elimde kalan haşlanmış nohut püresini kullandım, sambosa vejetaryen oldu ve tadı da gayet güzeldi. Kızartma süresi aynı kaldı, sadece harç daha hafif kaldı.
Nohut püresi gerçekten güzel bir alternatif, hem artan malzemeyi değerlendirmiş hem de daha hafif bir versiyon elde etmiş olursunuz. Kızartma süresinin aynı kalması da mantıklı, ikisi de benzer nem oranına sahip.
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