Bahraini Spiced Lamb Samboosa Parcels with Date-Tamarind Dip

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Crispy golden parcels stuffed with warmly spiced ground lamb, chickpeas, and herbs, these Bahraini street-food samboosas are pure comfort. The aromatic filling gets its soul from baharat, cardamom, and turmeric, balanced by a sticky date-tamarind dip that adds sweet-tangy depth.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 9 gSugar
• 24 gProtein
• 520 mgSodium
• 540 mgPotassium
• 65 mgCalcium
• 4.5 mgIron
• 9 mgVitamin C
• 70 mcgVitamin A

Ingredients

For the lamb filling

• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 fresh green chilies, finely chopped
• 1 lb (450 g) ground lamb
• 1 small tomato, finely chopped
• 1/3 cup cooked chickpeas, lightly mashed
• 1 tablespoon baharat spice blend
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1/4 cup chopped cilantro
• 2 tablespoons chopped parsley
• 1 tablespoon fresh lemon juice

For wrapping and frying

• 20 samboosa (spring roll) wrappers, thawed
• 3 tablespoons all-purpose flour mixed with 4 tablespoons water
• Neutral oil, for deep-frying (about 4 cups)

For the date-tamarind dip

• 3 tablespoons date syrup (dibs)
• 2 tablespoons tamarind paste
• 2 tablespoons warm water
• 1 tablespoon lemon juice
• 1/4 teaspoon red chili flakes
• Pinch of salt

Directions

1. Heat 2 tablespoons oil in a skillet over medium heat. Add onion and cook 5 minutes until soft and golden at the edges.
2. Stir in garlic, ginger, and green chilies; cook 1 minute until fragrant. Add ground lamb, breaking it up, and brown 6 to 8 minutes until no pink remains.
3. Add tomato, chickpeas, baharat, cumin, cardamom, turmeric, and salt. Cook 6 to 8 minutes until the mixture is dry enough to hold together; it should leave the pan clean when stirred. Off heat, fold in cilantro, parsley, and lemon juice. Cool filling 30 minutes in the refrigerator.
4. Make the dip by whisking all dip ingredients in a small bowl until smooth; set aside.
5. Cut each wrapper into 2 equal strips (about 4 inches wide). Keep remaining wrappers under a damp towel. Place 1 heaping tablespoon filling at one end of a strip, fold into a triangle by folding corner over filling, then continuing to fold flag-style into a triangle. Seal the final edge with the flour paste. Repeat with all wrappers.
6. Heat oil in a heavy pot to 340°F (170°C). Fry parcels in small batches 3 to 4 minutes, turning, until deep golden and crisp. Drain on a wire rack (not paper towels, which can soften the crust).
7. Serve immediately with the date-tamarind dip and extra lemon wedges.

Cook’s Notes

• Chill the filling thoroughly before wrapping; cold filling is far easier to fold and less likely to tear the delicate wrappers.
• Always keep unused wrappers under a damp kitchen towel so they stay pliable and don't crack.
• Maintain oil at 340-345°F: too cool and the parcels absorb oil, too hot and they brown before the lamb is heated through.
• For a lighter parcel, brush shaped samboosas with oil and bake at 400°F for 18 to 20 minutes, flipping once.
• Uncooked wrapped parcels freeze beautifully on a sheet pan, then store in zip bags; fry straight from frozen, adding 1 minute to cook time.

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