Sambousa

Recipe View 10 mins Brown the Beef (10 minutes): Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and crumbly. Remove the beef from the skillet and set aside.

Recipe View 8 mins Sauté the Vegetables (8 minutes): In the same skillet, sauté the minced carrot, onion, green onion, diced chile pepper, and minced garlic over medium heat until tender. Stir in the tomato paste and season with seasoning salt. Return the browned beef to the skillet and stir until well combined.

Recipe View 2 mins Prepare the Paste: In a small bowl, stir together the flour and water until a smooth, watery paste forms. This will be used to seal the sambousa.

Recipe View 30 mins Assemble the Sambousa (30 minutes): Lay an egg roll wrapper strip on a clean work surface. Place a teaspoonful of the meat mixture in the front corner of the strip. Starting from the right front corner, fold the wrapper over to the left, creating a triangle shape. Continue folding back and forth, maintaining the triangular shape, until you reach the end of the wrapper. Seal the edge closed with the flour and water paste. Repeat this process until all of the strips and meat mixture are used.

Recipe View 15 mins Fry to Golden Perfection (15 minutes): Heat the vegetable oil in a large pot over high heat until it reaches approximately 350°F (175°C). Carefully fry the sambousa in the hot oil until they are crisp and golden brown. Remove the sambousa from the oil and drain on a paper towel-lined plate.