Sambusa Baraki with Spiced Lamb Filling

Ingredients

• For the filling: For the filling:
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the pastry: For the pastry:
• 20 sheets of phyllo pastry 20 sheets of phyllo pastry
• 1/2 cup melted butter 1/2 cup melted butter

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 15g (1g sugars)
• Protein: 15g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden and fragrant.
2. 2.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, cayenne pepper (if using), salt, and pepper. Cook for an additional 2-3 minutes to allow the spices to release their flavors.
4. 4.
   Remove the skillet from heat and let the filling cool slightly.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Lay out one sheet of phyllo pastry and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have 5 layers.
7. 7.
   Cut the layered phyllo pastry into 3 equal strips.
8. 8.
   Place a spoonful of the lamb filling at the bottom of each strip. Fold the pastry diagonally to form a triangle, enclosing the filling. Continue folding until you reach the end of the strip.
9. 9.
   Repeat steps 6-8 with the remaining phyllo pastry and filling.
10. 10.
    Place the prepared pastries on a baking sheet lined with parchment paper.
11. 11.
    Brush the tops of the pastries with melted butter.
12. 12.
    Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crispy.
13. 13.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo pastry — Ensure that the phyllo pastry sheets are thawed according to the package instructions before using them. Keep the unused sheets covered with a damp cloth to prevent them from drying out.

Tips & Tricks

• To add a tangy twist, serve the Sambusa Baraki with a side of mint yogurt sauce.
• If you prefer a spicier filling, increase the amount of cayenne pepper or add chopped green chilies to the lamb mixture.
• For a vegetarian version, substitute the ground lamb with cooked and mashed chickpeas or lentils.
• Experiment with different spices and herbs to customize the flavor profile of the filling according to your preference.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.

Serving advice

Serve the Sambusa Baraki warm as an appetizer or snack. They can be enjoyed on their own or paired with a dipping sauce of your choice.

Presentation advice

Arrange the golden Sambusa Baraki on a platter, garnished with fresh herbs such as cilantro or parsley. The triangular shape of the pastries adds an elegant touch to the presentation.