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Meat and Potato Sambousek

YIELD: 4 To 5 Servings
TIME: 60 Minutes

Sambousak is an amazing appetizer normally served on the first day of the holy month of Ramadan. They can be described as rich fried dumplings with a variety of stuffings including meat, vegetables and cheese. Originally coming from India, it is usually served with yoghurt based sauces or tamarind. You can purchase Sambousek sheets, very thin dough sheets such as filo pastry at most supermarkets. It is filled and then wrapped in little triangles or half-circles and served as a snack or appetizer. Frying becomes a lot easier with Coroli Corn Oil.

Arabic , Meat , Non-Vegetarian , Tasty ,

Ingredients

Calories – 454 cal per serving

  • 125 ml cold water
  • 2 tablespoons of cornflour
  • 1 1/2 cup of Coroli Corn oil
  • 2 medium Potatoes
  • 1 tablespoon Coroli Organic Extra Virgin Olive Oil
  • 500 gm minced beef
  • 2 medium chopped onions
  • 1 cup fresh parsley
  • 2 cubes of chicken stock
  • 2 cups of water
  • 1 teaspoon ground black pepper
  • 1 packet Sambousek pastry sheets

Preparation

Preparation:

  1. Peel and cut the potatoes to small cubes then set them aside.
  2. Heat half a cup of corn oil in a deep pan then add the potato cubes and fry until golden. Remove from heat and set them aside on a paper towel.
  3. Put the minced meat in the same pan then add the chopped onion and fry until the meat is brown and the onions are translucent.
  4. Add the chopped parsley, chicken stock and water then let them simmer for five minutes. When the liquid is absorbed, add the fried potato cubes and stir the mixture while adding black pepper and 1 tablespoon of Coroli olive oil.
  5. Remove the filling off the heat and keep it covered until it cools down.
  6. Dissolve the cornflour in cold water until it’s smooth. Start filling the Sambousek pastry with a tablespoon of the filling and roll it into triangle-shaped pieces.
  7. Brush the ends with the cornstarch mixture to seal it and make sure the filling is covered properly.
  8. Fry the rolled pieces in Coroli corn oil then remove from heat when golden. Place the cooked Sambousek on a paper towel to allow excess grease to drip.
  9. Serve warm with a dipping sauce.

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