Mastering Homemade Lamb Sambousek: Perfectly Authentic | Step-by-Step Recipe
???? Dough Ingredients
2 ½ cups all-purpose plain flour
1 teaspoon salt
¼ cup olive oil
¾ cup warm water
???? Lamb Filling
Olive oil
300 grams of lamb filling
1 onion diced
1-2 teaspoon Bharat spice (7 blend spice)
2 teaspoons sumac
???? Recipe Instructions????????
????????In a large bowl, mix together the flour and salt.
????????Gradually add the olive oil to the flour mixture and mix until the dough comes together.
????????Gradually add the warm water to the dough and mix until it forms a smooth, non-sticky ball. You may need to add more or less water!
????????Knead the dough on a floured surface for 5-7 minutes, until it is smooth and elastic.
Once your dough is ready, divide it into 2 equal portions, and roll out each dough portion into a round disk, about ½ cm thick.
????????Use a cookie cutter or a glass to cut out smaller rounds, depending on the size you prefer for your sambousek.
????????Spoon approximately 1 ½ tablespoons of the lamb mixture onto the center of each round. Fold over the dough to cover the filling, and press the edges together to seal.
????????To further seal the edges and decorate, use the back of a fork to gently press down and create a pattern around the edges.
????????Place the sambousek on a tray lined with baking paper, making sure to leave some space between them to prevent sticking. Do not stack them.
If you want to freeze the sambousek for later use, put the tray in the freezer until the sambousek are frozen solid. Once frozen, transfer them to a resealable bag.
????????Alternatively, you can fry the sambousek in vegetable oil until they are golden brown on both sides.
Enjoy while hot!
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How to Make Samosa | Perfect Samosa Recipe
Learn how to make traditional Punjabi samosa with crispy and flaky crust. This samosa recipe stuffed with delicious potato filling (aloo stuffing). This amazing dish is one of the most popular Indian dishes around the world, and you can see why. It may seem difficult to make, but if you follow this recipe you will see it is pretty easy.
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This recipe makes 12-14 samosas
Ingredients:
For the dough:
2 cups (250g) Flour
1/4 cup (60ml) Oil or melted ghee
1/4 cup (60ml) Water
1/2 teaspoon Salt
For the filling:
2 tablespoons Oil
3 Potatoes, boiled (500g)
1 cup (150g) Green peas, fresh or frozen
2 tablespoons Coriander leaves, chopped
1 Green chili, finely chopped
8-10 Cashews, crushed (optional)
2-3 Garlic cloves, crushed
1 tablespoon Ginger paste
1 teaspoon Coriander seeds, crushed
1/2 teaspoon Garam masala
1 teaspoon Chili powder
1 teaspoon Cumin seeds
1 teaspoon Turmeric
1 tablespoon Lemon juice
Salt to taste
1/4 cup (60ml) Water
Directions:
1. Make the dough: in a large mixing bowl, mix flour and salt. Add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated. Once incorporated, the mixture resembles crumbs.
2. Start adding water, little by little and mix to form a stiff dough (the dough shouldn’t be soft). Cover the dough and let rest for 30 minutes.
3. Meanwhile make the filling: roughly chop/mash boiled potatoes, set aside. Heat oil in a large pan, add cumin seeds, coriander seeds, chili powder, turmeric and garam masala, cook for 30-60 seconds to release the flavours. Add crushed garlic, ginger paste, chopped green chili and cook for 1 minute. Add chopped onion and sauté for 3-4 minutes. Add chopped potatoes, green peas, lemon juice, water and salt, cook for 4-5 minutes, stirring frequently. Add crushed cashew and cook for 1 minute more.
4. Turn the heat off, add chopped coriander leaves, stir well and set aside to cool.
5. Shape the samosas: Once the dough has rested, give it a quick knead. Then divide the dough into 6-7 equal parts. Shape into balls.
6. Start working with one ball at the time, keep the remaining dough balls covered all the time. Roll out each ball into an oval, about 6-inches long and 4inches wide. Then cut it into two parts. Coat the edges of each semicircle with water. Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. Fill the samosa with the potato filling, around 1-2 tablespoons. Don't overfill the samosa. Now, brush the edges again with water, then pinch the edges and seal the samosa. Repeat same process with the remaining dough and filling, keep filled samosa covered with a moist kitchen towel while working.
7. Fry the samosa: heat oil to 350F (175C). Drop the samosas into hot oil, 4-5 pieces at the time. Reduce the heat to medium. Fry for 4-5 minutes, until golden and crisp.
8. Drain on paper towels before serving. Serve with your favorite sauce.
Notes:
• Traditionally samosa dough made with ajwain seeds (carom seeds), I couldn’t find it, so I skipped this step. I you want use ajwain seeds, add it the flour mixture when making the dough.
• Don’t fry the samosas in too hot oil. Add the samosa to hot oil (350F/175C), after 1 minutes, reduce the heat to medium-low.
• If you want to bake the samosas: brush each samosa generally with oil. Bake in preheated 350F (175C) for 30-40 minutes, until golden.
• You can freeze the samosa after filling and shaping it.
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Recipe: Turkish Style Lamb Phyllo Parcels (BWELL)
A simple combination of spices, lamb mince, phyllo pastry and of course B-Well Grapeseed Oil. What more could you ask for? Stay tuned to see more screen-licking deliciousness.
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