🥟 Meat Sambousek (Samosas)

Method

1. Finely chop the onion, and if you have them, finely chop the green onion, parsley, coriander and chili and set them aside.

2. Heat 1 tbsp of the oil in a frying pan over high heat, add the 500 g minced meat, break it up with a spoon, and stir for 7 minutes until it changes colour and its liquid evaporates.

3. Add the onion, lower the heat to medium, and stir for 5 minutes until the onion softens and turns translucent.

4. Sprinkle in 1 tsp seven spices, 1/2 tsp black pepper and the salt, and stir for 3 minutes until the spices are fragrant and the filling is completely dry.

5. Turn off the heat, add the green onion, parsley, coriander and chili if using, spread the filling on a plate and let it cool completely for 15 minutes.

6. Mix 2 tbsp flour with 2–3 tbsp water into a thick, glue-like sealing paste.

7. Lay out a samosa sheet, put a teaspoon of filling at one end, fold it into triangles all the way to the end, and seal the edge with the paste. Repeat until all 30 sheets are used.

8. Heat the frying oil in a deep pot over medium heat and fry the samosas in batches for 2–3 minutes, turning, until golden and crisp on both sides.

9. Drain the samosas on paper towels for a minute and serve hot and crisp.

💡 2 more secrets for this dish in the Tahwa app (Plus).