Arab-style Samosa

Ingredients

While the Indian samosa is known for its spicy potato and pea filling, Arab-style samosas feature a unique blend of ingredients. The filling is typically made with ground lamb or beef, mixed with fragrant spices such as cumin, coriander, and cinnamon. The pastry is also slightly different, with a lighter and flakier texture. We alse have the original recipe for Samosa, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 250g ground lamb or beef 250g ground lamb or beef
• 1 small onion, finely chopped 1 small 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 ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 25g (Sugars: 1g)
• Protein: 18g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs.
2. 2.
   Gradually add warm water and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the ground lamb or beef to the skillet and cook until browned. Stir in the cumin, coriander, cinnamon, turmeric, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.
5. 5.
   Divide the dough into small balls and roll each ball into a thin circle. Cut each circle in half.
6. 6.
   Take one half-circle of dough and fold it into a cone shape, overlapping the edges. Fill the cone with a spoonful of the meat filling and seal the top edge by pressing it 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 from the oil and drain on a paper towel.
8. 8.
   Serve the Arab-style samosas hot with a side of mint chutney or tahini sauce.

Treat your ingredients with care...

• Ground lamb or beef — Make sure to use lean meat to reduce the fat content in the filling.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Coriander — Use freshly ground coriander seeds for the best taste.
• Cinnamon — A small amount of cinnamon adds a subtle warmth to the filling.
• Vegetable oil — Opt for a neutral-tasting oil with a high smoke point for frying.

Tips & Tricks

• For a vegetarian version, replace the meat with cooked chickpeas or mashed potatoes.
• To achieve a flaky pastry, make sure the dough is rolled thin and the oil for frying is at the right temperature.
• Experiment with different spices like sumac or paprika to add a unique twist to the filling.
• Serve the samosas with a side of yogurt sauce or a tangy tamarind chutney for extra flavor.
• If you prefer a healthier option, bake the samosas in a preheated oven at 200°C (400°F) for 20-25 minutes until golden brown.

Serving advice

Serve the Arab-style samosas as an appetizer or snack. They are best enjoyed hot and crispy, accompanied by a refreshing mint chutney or tahini sauce. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the samosas on a platter, allowing their golden brown color to shine. Sprinkle some sesame seeds or nigella seeds on top for an attractive presentation. Serve with a side of mint chutney or tahini sauce in small bowls for dipping.