(No Ratings Yet)
Loading...Samboosa is a beloved Emirati snack served especially during Ramadan iftar and family gatherings. These crispy golden triangles are filled with warmly spiced ground lamb, sweet onion, and a hint of dried lime, wrapped in a paper-thin homemade pastry. Crunchy, aromatic, and deeply savory, they are perfect for dipping in date chutney or tamarind sauce.
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Servings4
Yield24 samboosa
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 8 gSaturated Fat
- 38 gCarbs
- 3 gFiber
- 3 gSugar
- 19 gProtein
- 620 mgSodium
- 340 mgPotassium
- 55 mgCalcium
- 3.5 mgIron
- 6 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the dough
- 2 cups (260 g) all-purpose flour
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1/2 cup (120 ml) warm water, plus more as needed
- 1 tsp white vinegar
For the lamb filling
- 2 tbsp vegetable oil
- 1 large yellow onion, finely diced (about 1 1/2 cups)
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 lb (450 g) ground lamb
- 1/2 cup (75 g) frozen peas, thawed
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 1 dried black lime (loomi), cracked and ground, or 1 tsp dried lime powder
- 1 1/2 tsp salt
- 2 tbsp chopped fresh cilantro
- 1 tbsp lemon juice
For frying and finishing
- 4 cups (960 ml) vegetable oil, for deep-frying
- 1 tbsp toasted sesame seeds, for garnish
Directions
- Make the dough: In a large bowl, whisk the flour and salt. Add the oil and rub it into the flour until the mixture resembles coarse crumbs. Stir in the vinegar, then gradually add warm water, mixing until a stiff, smooth dough forms. Knead for 8 minutes, cover with a damp towel, and rest 30 minutes.
- Prepare the filling: Heat 2 tbsp oil in a skillet over medium heat. Add the onion and cook 6-8 minutes until softened and lightly golden. Stir in the garlic and ginger and cook 1 minute until fragrant. Add the ground lamb and break it up, cooking 8-10 minutes until browned and any liquid has evaporated.
- Season the lamb with cumin, coriander, turmeric, cinnamon, black pepper, dried lime, and salt. Add the peas and cook 2 more minutes. Remove from heat, stir in cilantro and lemon juice, and let the filling cool completely to room temperature.
- Roll and cut the dough: Divide the rested dough into 12 equal balls. Roll each ball on a lightly floured surface into a thin round about 7 inches (18 cm) in diameter and 1/16 inch thick. Cut each round into 3 even strips with a sharp knife or pastry wheel.
- Shape the samboosa: Place 1 heaping tablespoon of filling at one end of each strip. Fold the corner of the strip over the filling to form a triangle, then continue folding the triangle up the strip, keeping it flat and even. Seal the final edge with a little water and press firmly. Repeat with all strips.
- Fry in batches: Heat the oil in a deep heavy pot to 350°F (175°C). Fry 5-6 samboosa at a time, turning once, for 3-4 minutes until deep golden and crisp. Do not overcrowd the pan. Drain on a paper-towel-lined rack.
- Sprinkle the hot samboosa with toasted sesame seeds and serve immediately with date syrup, tamarind chutney, or fresh lemon wedges.
Cook’s Notes
- If short on time, substitute the homemade dough with store-bought wonton or spring roll wrappers, trimmed into 2-inch-wide strips.
- Dried black lime (loomi) is essential for authentic Emirati flavor; if unavailable, add 1 tsp of grated lime zest plus 1/4 tsp amchur (dried mango powder).
- Always cool the filling completely before folding, or the steam will tear the dough and cause leaks during frying.
- Maintain the oil temperature at 350°F; too cool and the samboosa absorb oil, too hot and the pastry burns before the filling warms through.
- Samboosa can be assembled up to 2 weeks ahead, frozen in a single layer, then fried straight from the freezer, adding 1 extra minute to the cook time.
