North African Spiced Samosas

Ingredients

The North African Spiced Samosas differ from the original Indian Karanji in terms of the spices used and the filling ingredients. While the Karanji traditionally uses a mixture of sweet ingredients such as coconut, jaggery, and nuts, the North African version incorporates savory flavors with the addition of ground lamb, onions, and garlic. The spices used in the North African version, such as cumin, coriander, and paprika, give it a distinct flavor profile that sets it apart from the Indian Karanji. We alse have the original recipe for Karanji, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (75g) semolina 1/2 cup (75g) semolina
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• Water, as needed Water, as needed
• For the filling: For the filling:
• 250g ground lamb 250g ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina, and salt for the pastry. Add the vegetable oil and mix well until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water, a little at a time, and knead until a smooth dough is formed. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a skillet, heat some vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the ground lamb to the skillet and cook until it is browned and cooked through. Stir in the ground cumin, ground coriander, paprika, and salt. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool.
5. 5.
   Divide the dough into small balls and roll each ball into a thin circle.
6. 6.
   Place a spoonful of the filling in the center of each circle and fold it over to form a triangle. Seal the edges by pressing them together firmly.
7. 7.
   Heat vegetable oil in a deep pan or fryer. Fry the samosas in batches until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel.
8. 8.
   Serve the North African Spiced Samosas hot with a tangy and spicy dipping sauce.

Treat your ingredients with care...

• Ground lamb — Ensure that the ground lamb is cooked thoroughly to avoid any risk of foodborne illnesses.
• Semolina — The addition of semolina in the pastry dough gives it a unique texture and crispiness. If semolina is not available, you can substitute it with an equal amount of all-purpose flour.

Tips & Tricks

• To make the samosas extra crispy, you can brush them with a little melted butter or egg wash before frying.
• Experiment with different spices to customize the flavor of the filling according to your preference.
• Serve the samosas with a cooling yogurt and mint dip to balance the spices.

Serving advice

Serve the North African Spiced Samosas as an appetizer or snack. They can be enjoyed on their own or with a tangy and spicy dipping sauce.

Presentation advice

Arrange the samosas on a platter and garnish with fresh herbs such as cilantro or parsley. Serve them alongside the dipping sauce for an appealing presentation.