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Triangular fried "eggroll"-like appetizers - a must for Ramadan
- approx. 1 pound (or ½ kg) of fresh ground meat
- 2 tablespoons vegetable oil
- 1 diced onion
- 1 clove of garlic, smashed
- ¾ cup grated carrot
- ½ cup frozen green peas
- ¼ cup chopped parsley, cilantro, or fresh coriander
- 2 tablespoons tomato paste
- 1 tablespoon ground cinnamon powder
- ½ teaspoon each: turmeric, cumin, black pepper
- ¼ teaspoon red pepper powder or 1 chopped fresh hot pepper (or to taste)
- salt (or 1 bouillon cube) to taste
- samboosa wrappers, egg roll wrappers, or filo pastry sheets
- vegetable oil for deep frying
- In the 2 tablespoons of vegetable oil, brown the ground meat (breaking it into small pieces) with the onion and garlic.
- Add the carrots, parsley, tomato paste, spices and salt.
- Saute for two minutes.
- Spread the mixture evenly in the bottom of the skillet and add enough water just to barely cover the mixture.
- Cover and simmer over low heat until the carrot is tender and the liquid is nearly all evaporated.
- Add the thawed frozen peas in the last few minutes of cooking.
- When cooking is complete, remove the skillet from the heat and allow the meat mixture to cool to room temperature.
- To roll: lay out a samboosa wrapper (long and rectangular in shape) with a short edge of the rectangle directly in front of you.
- Place a rounded tablespoon of meat mixture near this edge.
- Then folding away from you (towards the other short edge), enclose the meat mixture in the wrapper by folding the wrapper in a triangular shape.
- On the side, make a paste of flour and water (¼ cup flour and ½ cup water).
- Moisten the final edge of the samboosa wrapper with the flour paste to cause it to stick and keep the individual samboosa in its triangular shape.
- Place wet ("pasted") side down on a lightly greased plate.
- Note: if using eggroll wrappers or filo dough, you must cut it into rectangles before stuffing with the meat mixture.
- For filo dough, use a thickness of two or three sheets.
- The rectangles can be cut 1½ - 2½ inches wide, depending on the desired size of the finished appetizer, and should be long enough to enable you to completely enclose the meat mixture when folding.
- When all of the samboosa have been rolled, fry a few at a time in a heavy skillet in one inch of vegetable oil until the wrapper is golden and crispy.
- Flip at least once while frying to brown both sides.
- Drain on paper towels.
- Serve warm.