Saudi Spiced Lamb Pastry Triangles

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Crispy, golden-fried triangles filled with warmly spiced lamb, sweet peas, and fresh herbs — a beloved Saudi tea-time and Ramadan iftar staple sold at street carts and homes across the kingdom. The thin, shatteringly crisp wheat shell gives way to a savory, aromatic filling kissed with cumin, coriander, and cardamom.

Nutrition Facts

Per serving (estimated)

• 575 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 44 gCarbs
• 4 gFiber
• 4 gSugar
• 26 gProtein
• 690 mgSodium
• 430 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour, plus more for dusting
• 1/2 teaspoon fine salt
• 2 tablespoons neutral oil
• About 1/2 cup (120 ml) warm water

For the spiced lamb filling

• 2 tablespoons neutral oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 pound (450 g) ground lamb
• 1 cup (140 g) green peas, fresh or thawed frozen
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons salt
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1 tablespoon fresh lemon juice

For frying

• About 4 cups (960 ml) neutral oil, such as sunflower or canola

Directions

1. Make the dough: Whisk the flour and salt in a bowl, rub in the oil, then gradually add warm water and knead for 8 to 10 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.
2. Prepare the filling: Heat 2 tablespoons of oil in a skillet over medium-high heat. Sauté the onion for 5 minutes until translucent, then add garlic and ginger and cook 1 minute more. Add the lamb and break it up, browning for 6 to 8 minutes until no pink remains. Stir in tomato paste, peas, cumin, coriander, turmeric, cinnamon, cardamom, pepper, and salt; cook 3 to 4 minutes until the mixture is dry and cohesive. Off heat, fold in cilantro, mint, and lemon juice, then cool completely.
3. Roll and shape: Divide the rested dough into 12 equal balls. Roll each ball on a lightly floured surface into a very thin round about 7 inches (18 cm) across, then cut in half to make two semicircles. Form a cone from each semicircle, seal the seam with water, and spoon about 1 1/2 tablespoons of cooled filling into the cone. Press the open edge firmly to seal and trim any excess; repeat with remaining dough and filling.
4. Heat the oil: Pour oil into a deep, heavy pot to a depth of about 2 inches and heat to 350°F (175°C). Test with a small scrap of dough — it should sizzle and rise within 2 seconds.
5. Fry in batches: Carefully lower 4 to 5 pastries into the hot oil and fry for 2 to 3 minutes per side, turning once, until deep golden and crisp. Transfer to a paper-towel-lined tray.
6. Drain and serve: Let the pastries rest 2 minutes so the crust sets, then serve warm with date-tamarind chutney, plain yogurt, or Arabic-style hot sauce (shatta).

Cook’s Notes

• The filling must be cool and quite dry before wrapping — any moisture will make the pastry soggy and can cause splits during frying.
• Keep un-fried pastries covered with a damp cloth while you work so the dough does not dry out and crack at the seams.
• For an even crispier shell, brush the shaped pastries lightly with oil and air-fry at 375°F (190°C) for 10 to 12 minutes instead of deep-frying.
• Freeze uncooked pastries in a single layer, then bag; fry straight from frozen, adding about 1 extra minute per side.
• A pinch of ground cloves or a small dried lime (loomi) simmered into the filling deepens the Saudi-style aroma without overwhelming the meat.

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