BEEF SAMOSAS
Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savory, spicy recipe. You just can't buy better in the shops.
Provided by sassyangelkiwi Donna-Maree Aus
Categories Appetizers and Snacks Pastries
Time 40m
Yield 18
Number Of Ingredients 21
Steps:
- Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
- In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
- Heat oil in a large, heavy saucepan over high heat.
- Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
- In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.
Nutrition Facts : Calories 258 calories, Carbohydrate 23.8 g, Cholesterol 21.4 mg, Fat 14.8 g, Fiber 2.3 g, Protein 7.6 g, SaturatedFat 4 g, Sodium 346 mg, Sugar 1.6 g
SAMBUSA
This is a Somali recipe. I learned it by watching my Somali friends around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. Since I am married to a Somalian man, I learned to cook a few things, and there are some of my American dishes he loves as well. For a variation you can substitute shredded beef for ground beef.
Provided by SAFIYOSMOMMY
Categories World Cuisine Recipes African
Time 1h10m
Yield 24
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
- In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
- Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 10.8 g, Cholesterol 24.5 mg, Fat 9.5 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 2.4 g, Sodium 213.4 mg, Sugar 0.3 g
CRISPY CHICKPEAS WITH BEEF
Related to a classic chili, this fast-cooking recipe combines legumes, meat and spices, with excellent results. This dish works equally well with canned or home-cooked chickpeas; if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here; add a little oil to the pan first. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: improvise.
Provided by Mark Bittman
Categories easy, quick, weeknight, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
- Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
- Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 701 milligrams, Sugar 10 grams, TransFat 1 gram
GROUND BEEF TURNOVERS
Meet the Cook: Traditional meat pies aren't among my husband's favorites. He likes these so much, however, that he even eats them cold! I've found they're a great lunch for a haying crew as well. Brian and I have a son, 11 months. -Wendy Tomlinson, Echo Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 15 turnovers.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.
Nutrition Facts : Calories 449 calories, Fat 27g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 520mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
SAMBOSA GHOUSTI (TURNOVERS WITH GROUND BEEF AND CHICKPEAS)
Provided by Craig Claiborne
Categories project, appetizer, side dish
Time 20m
Yield 12 whole turnovers or 24 halves
Number Of Ingredients 11
Steps:
- Heat the 2 tablespoons of oil in a saucepan and add onion. Cook, stirring, until golden brown. Add meat and cook, breaking up lumps with edge of a heavy metal spoon.
- When meat loses raw look, add the water, stirring. Cook, stirring, until most of liquid evaporates.
- Spoon meat mixture into a sieve and press to drain off oil.
- Put chickpeas in container of a food processor or electric blender and grind as fine as possible. Put ground chickpeas in a mixing bowl and add the meat mixture, salt, pepper, garlic powder and coriander. Blend thoroughly.
- Lay out won ton skins, a few at a time, on flat surface. Rub outer rims with water. Spoon equal portions of meat mixture into center of each. Fold over rims to make triangles, pressing with fingers to seal.
- Heat oil for deep frying to about 365 degrees. Add turnovers, a few at a time, and cook until golden brown, turning as necessary, about 1 minute. Drain on paper towels.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 97 milligrams, Sugar 1 gram, TransFat 0 grams
BEURRE NANTAIS (HERB BUTTER SAUCE)
Provided by Craig Claiborne
Categories condiments
Time 10m
Yield About 1 3/4 cups
Number Of Ingredients 11
Steps:
- Combine shallots, vinegar, quarter teaspoon pepper and water in 4-cup saucepan. Bring to boil and simmer until liquid is reduced by about half. If mixture becomes too dry, add a little more water.
- Cut butter into inch cubes. Add about a third to sauce, stirring vigorously, and cook over low heat. Do not let this sauce boil, or it will curdle. Continue adding butter, about a third at a time. Continue stirring until butter is melted. Beat constantly until butter sauce is piping hot.
- Remove from heat, and stir in the tarragon, chervil, parsley and lime or lemon juice, beating. Add salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 20 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 1 gram
ETHIOPIAN BERBERE BEEF SAMBUSAS
These sambusas are filled with a tasty beef (or half beef and half ground lamb) filling that is flavored with berbere spice, chilis, onions, garlic, ginger, etc.. Serve them as an appetizer or as a "pastie" alongside a crisp salad.
Provided by Nat Y
Categories Meat Appetizers
Time 1h30m
Number Of Ingredients 21
Steps:
- 1. To a skillet add oil over medium heat, saute the cumin seeds and crushed bay leaves, until they become fragrant
- 2. Add the chopped onions until almost translucent. Add garlic, and ginger until flavors are released, being careful not to burn the garlic and ginger.
- 3. Add the tomatoes and cook until the tomato juices have evaporated.
- 4. Add the beef and break up with a spoon.
- 5. Add the chilis, berber spice, salt and pepper. Taste for seasonings and adjust if necessary to your taste.
- 6. Cook until the meat is no longer pink and all the moisture has evaporated, about 15 minutes or so. (NOTE: It is important that the mixture is as dry as possible.)
- 7. Spoon a bit of filling onto the end of each sambusa wrapper. Do this in an equilateral triangle shape. Then gently fold the sambusa over, keeping the filling tightly wrapped inside. Use a water and flour mixture to help glue edges. Continue until you reach the end of the wrapper. For more detailed directions, follow Sambusa Dough method written below.
- 8. NOTE: Take care not to leave holes at the corners of the triangle because that will let in too much oil.
- 9. Fry in oil over medium-high heat until golden brown. (5-10 minutes). Remove Sambusa's and drain on paper towels. Best served when hot.
- 10. SAMBUSA DOUGH DIRECTIONS:
- 11. Mix all ingredients together and knead until smooth. Dough should be soft but not sticky where dough is just moistened and comes together in a ball. You may need to add more water or flour to achieve the right consistency.
- 12. Split the dough into equal size balls. Below are two different methods for rolling out the dough, one is using a pasta machine roller and the other is by hand. If you are using a dough machine, split them into 8 small balls and if you are going to work them by hand split the dough into 4-6 larger balls, according to the size baking pan you are going to use. Let the dough relax for about 30 minutes.
- 13. 1ST METHOD - USING A PASTA DOUGH MACHINE:
- 14. Take one of the small dough balls and coat it in flour. Turn on the dough machine and put the dough through on the thickest setting (On some dough machines, this setting is listed as 1).
- 15. Then change the setting to the next thickest setting, (number 2), and roll the dough through it again.
- 16. At this point, fold in both sides of dough in order to get the dough a bit more narrow and to fit better. Then place the dough back through settings number 1 and 2, and finally 3 and 4.
- 17. If the dough becomes too long or thin for you to work with, you can cut it into 2 or 3 pieces. Also continue to coat the dough with flour while working with it so that it doesn't stick to the machine.
- 18. Cut the dough into 2 or 3 rectangle shaped pieces, about the right size for sambusa wrappers.
- 19. Trim the ends if they are uneven. Coat the dough very well with flour and place them on a baking sheet stacked about 3 high. (It's very important to make sure they are coated well with flour otherwise they will stick to each other and become unworkable).
- 20. Place these in a 200 F oven for about 4-5 minutes, or until the dough is partially dry and a bit more firm, being CAREFUL not to dry it too much so that it won't crack, but firm enough so it holds its shape when you are ready to work with it. The point is not to cook the dough, but just to get it firm and sturdy.
- 21. 2ND METHOD - WORKING IT BY HAND:
- 22. Take one of the large dough balls and coat it in flour.
- 23. Press the dough into a large circle on the table and then pick it up and stretch it between two fists gently until it grows larger.
- 24. Stretch the dough over the bottom of a flat baking sheet, trying your best to keep it even in thickness.
- 25. Let the dough relax for 5 minutes to prevent it from shrinking, then cut it into rectangle shapes, trimming off any excess to keep them as rectangle shapes.
- 26. Place the cut-outs on cookie sheets (not stacked) into a preheated 200-degree F oven for about 4-5 minutes, or until the dough is partially dry and a bit more firm, being CAREFUL not to dry it too much so that it won't crack, but firm enough so it holds its shape when you are ready to work with it. The point is not to cook the dough, but just to get it firm and sturdy.
- 27. Once you are done with the sambusa dough, coat well with flour and stack and place in plastic wrap for storage. You can leave it for a few days in the fridge or longer in the freezer until you are ready to use it.
- 28. FOLDING INTO TRIANGLES:
- 29. Once you are ready to add the filling of your choice, ready up the Sambusa dough for cooking.
- 30. Cut a 60 degree angle on one end. Then place the filling down in the shape of an equilateral triangle.
- 31. Carefully fold the triangle over, so that whatever side was pointing down is now pointing up. Continue this movement until you reach the end of the dough. Trim off any excess and if the end is too dry you can add a bit of water or water/flour mix to help it stick together so it doesn't come apart during the frying.
- 32. Makes approximately 48 sambusas.
SAMBOSSA (ETHIOPIAN APPETIZER)
This is a wonderful little Ethiopian snack that is quite similar to a samosa. You skip making the dough by using wonton wrappers. Enjoy!
Provided by Nif_H
Categories Meat
Time 50m
Yield 48 sambossas
Number Of Ingredients 12
Steps:
- Combine all filling ingredients in heavy sauce pan.
- Bring to a boil and stir to keep smooth.
- Reduce heat to medium and let mixture simmer uncovered.
- Correct flavor for spices and salt balance.
- As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
- Cook until all liquid evaporates.
- If ground meat has a lot of fat, drain off at this point.
- Let mixture cool slightly before stuffing.
- Fill won ton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
- Fry the Sanbossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.
Nutrition Facts : Calories 51.1, Fat 2.4, SaturatedFat 1, Cholesterol 7.7, Sodium 51.8, Carbohydrate 4.9, Fiber 0.2, Sugar 0.1, Protein 2.4
ENGLISH PASTRY FOR MEAT PIE
Provided by Craig Claiborne
Categories lunch, main course
Time 15m
Yield 2 pounds
Number Of Ingredients 5
Steps:
- Put the flour in a mixing bowl.
- Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.
- Add the liquid to the flour, stirring constantly with a wooden spoon to blend thoroughly. This dough should be shaped or rolled while it is still hot or quite warm.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 149 milligrams, Sugar 0 grams
SAMBOSAS (AFGHAN MEAT TURNOVER)
This is a traditional Afghan appetizer, great for parties, a very simple dish that if you ask 100 Afghan chefs you'll get 100 slightly different recipes. This is the one my family always made, and paired it with my yogurt sauce(check my other recipes) for dipping.
Provided by Dr. Tastegood
Categories Meat
Time 55m
Yield 25-30 Sambosas depending on size of wonton, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef in a non-stick pan, seasoning with salt and pepper. When its just cooked through, drain on paper towels to dispose of excess grease. Return beef to pan, along with enough drained oil so it's moist, add the cardamom, cayenne, crushed/chopped garlic and the finely chopped onion. Cook until the onion & garlic is softened and spice is fragrant. Remove from heat and cool.
- To form the sambosas, take about a tablespoon (if using the small wontons, more if using the egg roll size), not too much, ensuing that you can fold the wonton over into a triangle without the filling falling out. Brush one side of the wonton with water at the edge to make a tight seal, using either your fingers or tines of a fork to do this. Make all the sambosas and keep on a sheet covered with paper towels to prevent sticking. You can do all this ahead of time and store covered with Plastic Wrap in the fridge till ready to cook.
- When ready to finish the sambosas, put a nonstick pan or pot onto med/high heat and add enough oil for shallow frying, about half to 3/4 an inch of oil should do it. Shallow fry in batches till golden brown, and drain on a wire rack or paper towels. Sprinkle lightly with salt and serve, best when hot but are good at room temp too. I serve them with my family's chilled yogurt sauce(see other recipe). Not healthy but delicious, even my southern wife and family loves them!
- Enjoy!
KONIGSBERGER KLOPSE (GERMAN MEATBALLS)
Provided by Craig Claiborne
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put veal in mixing bowl. Add pepper to taste.
- Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
- Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
- Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 4 grams, TransFat 1 gram
More about "sambosa ghousti turnovers with ground beef and chickpeas recipes"
SAMBOSA GHOUSTI TURNOVERS WITH GROUND BEEF AND CHICKPEAS …
From recipert.com
CHICKEN SAMBOSA - EVERY LITTLE CRUMB
From everylittlecrumb.com
SAMBUSA RECIPE - CRAVING TASTY
From cravingtasty.com
CHICKPEAS WITH GROUND MEAT (GARBANZOS CON CARNE MOLIDA)
From mycolombianrecipes.com
SAMBUSA - MIDDLE EASTERN FOOD
From middleeastfoodd.weebly.com
SAMBOSA GHOUSTI (TURNOVERS WITH GROUND BEEF AND CHICKPEAS)
From diningandcooking.com
SAMBOSA GHOUSTI TURNOVERS WITH GROUND BEEF AND CHICKPEAS …
From homeandrecipe.com
SAMBOSA GHOUSTI TURNOVERS WITH GROUND BEEF AND …
From tfrecipes.com
CHEESE SAMBUSAK - MIDDLE EASTERN TURNOVER PASTRIES - TORI AVEY
From toriavey.com
CHICKPEA SAMBUSAK - UNPACKED
From jewishunpacked.com
KENYAN SAMOSAS (SAMBUSAS) WITH LAMB STUFFING - YUMMY MEDLEY
From yummymedley.com
WONTON SKINS RECIPES - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love