Yemeni Fried Meat-Filled Pastry (Samboosa)

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.

More Yemen Recipes You’ll Love

Craving more flavors from Yemen? Try these traditional recipes:

• Saltah Yemeni Lamb Stew
• Yemeni Salta with Fenugreek Foam and Green Chili-Tomato Sauce
• Yemeni Lamb and Tomato Stone-Pot Stew

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