Sambousa Recipe

This sambousa recipe is a delicious Arabic-style egg roll, perfect for Ramadan and special occasions. You can use ground beef or substitute lamb for an even richer flavor.

Ingredients

Makes 10 Servings

  • 1 pound lean ground beef (or lamb for extra flavor)
  • 1/2 carrot, minced
  • 1/2 onion, minced
  • 1 green onion, chopped
  • 1 green chile pepper, diced (optional)
  • 1 clove garlic, minced
  • 1 teaspoon tomato paste
  • 1 pinch seasoning salt
  • 1 tablespoon all-purpose flour
  • 1 tablespoon water
  • 1 (16-ounce) package egg roll wrappers, cut in half into rectangles
  • 2 cups vegetable oil (for frying)

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Instructions

Step 1: Prepare the Filling

  1. Heat a large skillet over medium-high heat. Cook and stir the ground beef until browned and crumbly. Remove from skillet and set aside.
  2. In the same skillet, sauté the carrot, onion, green onion, chile pepper, and garlic over medium heat until tender.
  3. Stir in the tomato paste and season with seasoning salt. Mix well.
  4. Return the browned beef to the skillet, stirring to combine. Remove from heat and let cool.

Step 2: Assemble the Sambousa

  1. Mix flour and water in a small bowl to create a sealing paste.
  2. Lay an egg roll strip on a clean work surface. Place a teaspoonful of the meat mixture on the front part of the strip.
  3. Fold from the right front corner to the left to form a triangle shape.
  4. Continue folding back and forth in a triangular shape until the wrapper is completely wrapped around the filling.
  5. Seal the edges with the flour paste.
  6. Repeat until all wrappers and filling are used.

Step 3: Fry the Sambousa

  1. Heat oil in a deep pan over high heat.
  2. Fry the sambousa in hot oil until crisp and golden brown.
  3. Drain on a paper towel-lined plate.
  4. Serve hot and enjoy!

Tips & Variations

  • For more Middle Eastern flavor: Substitute lamb for beef and add cumin, parsley, and dill.
  • To avoid soggy wrappers: Let the filling cool before wrapping.
  • For extra crunch: Use spring roll pastry instead of egg roll wrappers.
  • For a healthier version: Bake instead of frying at 375°F for 20 minutes, flipping halfway.

Frequently Asked Questions

Q. Can I make sambousa ahead of time?

A: Yes! You can assemble the sambousa and freeze them. When ready to cook, fry or bake directly from frozen—no need to thaw.

Q. What dipping sauce pairs well with sambousa?

A: Try serving them with yogurt-based dips, garlic sauce, or spicy mango chutney.

Q. How do I store leftovers?

A: Store cooked sambousa in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for best results.

Q. Can I bake instead of fry?

A: Yes! Bake at 375°F for about 20 minutes, turning halfway through for even crispiness.

Enjoy your homemade sambousa!

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