Moroccan-style Samosa

Ingredients

While the original Indian samosa is typically filled with potatoes and peas, this Moroccan adaptation incorporates a blend of ground lamb, aromatic spices, and vegetables. The spices used in the filling are also influenced by Moroccan flavors, giving the samosa a unique twist. 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) water 1/2 cup (120ml) water
• 250g ground lamb 250g ground lamb
• 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
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 1/4 cup (30g) chopped fresh cilantro 1/4 cup (30g) chopped fresh cilantro
• 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: 18g (Saturated Fat: 6g)
• Carbohydrates: 28g (Sugars: 2g)
• Protein: 20g
• Fiber: 3g
• 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 water and knead the dough until it forms a smooth ball. Cover 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 ground lamb and cook until browned. Remove the lamb from the skillet and set aside.
4. 4.
   In the same skillet, add another tablespoon of vegetable oil and sauté the onion and garlic until softened.
5. 5.
   Add the cooked lamb back to the skillet and stir in the cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper (if using). Cook for an additional 2 minutes.
6. 6.
   Stir in the frozen peas and cook for another 2 minutes. Remove from heat and let the filling cool.
7. 7.
   Divide the dough into small balls and roll each ball into a thin circle.
8. 8.
   Cut each circle in half and fold each half into a cone shape, sealing the edges with water.
9. 9.
   Fill each cone with the lamb and vegetable filling, then seal the top edge with water to form a triangle-shaped samosa.
10. 10.
    Heat vegetable oil in a deep pan or fryer. Fry the samosas in batches until golden brown and crispy. Remove and drain on paper towels.
11. 11.
    Serve the Moroccan-style samosas hot with a side of mint chutney or harissa sauce.

Treat your ingredients with care...

• Ground lamb — Make sure to cook the lamb thoroughly to ensure food safety.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For a vegetarian version, replace the ground lamb with cooked chickpeas or mashed potatoes.
• Experiment with different spices like paprika or harissa paste to add more heat and depth to the filling.
• Brush the samosas with beaten egg before baking for a healthier alternative to frying.
• Serve the samosas with a cooling yogurt dip or a tangy tamarind chutney for a burst of flavors.
• Make a large batch of samosas and freeze them for later. Just reheat in the oven for a quick and delicious snack.

Serving advice

Serve the Moroccan-style samosas as an appetizer or as part of a Moroccan-themed meal. Garnish with fresh cilantro leaves and serve with mint chutney or harissa sauce for dipping.

Presentation advice

Arrange the samosas on a platter, showcasing their golden brown color. Sprinkle some paprika or ground cumin over the top for an extra touch of Moroccan flair. Serve with a side of colorful pickled vegetables or a fresh salad.