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
- Heat a large skillet over medium-high heat. Cook and stir the ground beef until browned and crumbly. Remove from skillet and set aside.
- In the same skillet, sauté the carrot, onion, green onion, chile pepper, and garlic over medium heat until tender.
- Stir in the tomato paste and season with seasoning salt. Mix well.
- Return the browned beef to the skillet, stirring to combine. Remove from heat and let cool.
Step 2: Assemble the Sambousa
- Mix flour and water in a small bowl to create a sealing paste.
- Lay an egg roll strip on a clean work surface. Place a teaspoonful of the meat mixture on the front part of the strip.
- Fold from the right front corner to the left to form a triangle shape.
- Continue folding back and forth in a triangular shape until the wrapper is completely wrapped around the filling.
- Seal the edges with the flour paste.
- Repeat until all wrappers and filling are used.
Step 3: Fry the Sambousa
- Heat oil in a deep pan over high heat.
- Fry the sambousa in hot oil until crisp and golden brown.
- Drain on a paper towel-lined plate.
- 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!