Yemeni Fried Meat-Filled Pastry (Samboosa)

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Crispy, golden parcels of paper-thin dough wrapped around warmly spiced ground meat, onions, and fresh cilantro, this Yemeni fried pastry is a beloved street snack and Ramadan staple. The filling is fragrant with hawaij, the signature Yemeni spice blend built on cumin, coriander, and turmeric. Serve hot with a squeeze of lime or a sharp green chili dip.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 32 gCarbs
• 3 gFiber
• 2 gSugar
• 22 gProtein
• 620 mgSodium
• 340 mgPotassium
• 55 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the dough (or substitute with spring-roll wrappers)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons neutral oil
• 1/2 cup warm water, plus more as needed

For the meat filling

• 1 lb ground lamb or beef
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 green chili, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 teaspoons hawaij spice blend

For the spice mix and assembly

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cardamom
• 1 teaspoon salt
• 3 tablespoons vegetable oil, for frying

Directions

1. Make the dough: whisk flour and salt in a bowl, drizzle in the oil, then gradually add warm water while mixing until a soft, pliable dough forms. Knead 5 minutes, cover, and rest 20 minutes.
2. While the dough rests, make the filling: heat 1 tablespoon oil in a skillet over medium-high, saute onion 4 minutes until soft, then add garlic, ginger, and chili and cook 1 minute more. Add the ground meat and break it up, browning 6 to 8 minutes. Stir in the spices, salt, and herbs, cook 2 minutes, then drain off any excess liquid and let cool.
3. Divide rested dough into 20 small balls. Roll each ball on a lightly floured surface into a thin 5-inch round. Cut each round in half to make two semicircles, or leave whole for larger parcels.
4. Place 1 heaping tablespoon of filling on one side of each semicircle. Fold over to make a half-moon, then seal the edge by pressing with a fork or pinching tightly. For spring-roll wrappers, place filling diagonally, fold corner over, tuck sides in, and roll into a tight triangle.
5. Heat 2 to 3 inches of oil in a deep pot to 350°F (175°C). Fry samboosas in small batches 2 to 3 minutes per side, turning once, until deep golden and crisp. Do not overcrowd the pot.
6. Lift out with a slotted spoon and drain on a paper-towel-lined rack. Serve immediately while hot and crunchy.
7. Serve with fresh lime wedges, a green chili-yogurt dip, or a simple tomato-chili chutney on the side.

Cook’s Notes

• Authentic Yemeni cooks often use paper-thin warka (filo-like leaves); spring-roll wrappers or a homemade thin dough are practical stand-ins.
• Always drain excess liquid from the meat filling before wrapping, or the pastries can burst or turn soggy during frying.
• Maintain oil temperature at 350°F; too cool and the samboosas absorb oil, too hot and they brown before the filling heats through.
• Hawaij can be made ahead in larger batches: combine 1 part each cumin and coriander with 1/2 part turmeric and smaller amounts of black pepper, cardamom, and cloves.
• Samboosas can be assembled up to 1 day ahead and fried just before serving, or frozen raw and fried straight from the freezer with an extra minute of cook time.

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