Sambusa Party Pack Recipe
Make Sambusa Party Pack Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sambusa dough
Filling – beef and lentil (makes about 30–36 sambusas)
Assembly and frying
Optional dipping sauce (mint-yogurt)
Method
Sambusa dough
- 1
Make dough
In a large bowl, combine 4 cups all-purpose flour and 1 tsp salt. Stir to distribute evenly.
- 2
Add oil
Add 4 tbsp vegetable oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- 3
Add water and knead
Gradually add 1 cup warm water while mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 tbsp additional flour.
- 4
Rest dough
Form into a ball, coat lightly with oil, place in a bowl, cover with a damp cloth or plastic wrap, and let rest for 30 minutes. This relaxes the gluten and makes rolling easier.
Filling – beef and lentil
- 5
Cook lentils
Rinse 1/2 cup red lentils until water runs clear. Place in a small saucepan with 1 cup water, bring to a simmer, and cook 8–10 minutes until just tender but holding shape. Drain any excess and set aside.
- 6
Brown onions and aromatics
Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 cup finely chopped yellow onion and sauté 4–5 minutes until translucent. Add 4 minced garlic cloves and 2 finely chopped green chilies; cook 1 minute until fragrant.
- 7
Cook beef
Increase heat to medium-high, add 1.5 lbs lean ground beef to the skillet. Break up the meat with a spoon and cook 6–8 minutes until browned and no longer pink, stirring occasionally.
- 8
Season and combine
Stir in 2 tbsp tomato paste, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp ground black pepper, and 1.5 tsp salt. Cook 2–3 minutes to bloom the spices. Add the cooked lentils and 1/2 cup chopped fresh cilantro; stir to combine and heat through. Taste and adjust seasoning.
- 9
Cool filling
Remove pan from heat and let the filling cool to room temperature (15–20 minutes). Excess moisture will make sealing harder; if mixture seems wet, cook a few more minutes to evaporate liquid.
Assembly and frying
- 10
Prepare sealing paste
In a small bowl, whisk 1/4 cup flour with 2 tbsp water to a smooth paste. This will act as glue to seal sambusas.
- 11
Divide and roll dough
Divide rested dough into 30 equal pieces (about 1.5 oz / 43 g each) for small appetizer sambusas or 24 pieces for slightly larger ones. Keep pieces covered so they don't dry out. Take one piece, flatten it, and roll into a thin round about 5–6 inches in diameter on a lightly floured surface.
- 12
Cut rounds into halves
Cut the round into two semicircles. Each semicircle will make one sambusa (classic triangular fold).
- 13
Form pockets and fill
Take one semicircle with the straight edge facing you. Fold the straight edge up to form a cone/pocket and press the edge to seal. Spoon about 1.5 tablespoons of the cooled beef-lentil filling into the cone—not overstuffing. Dab a little flour paste along the remaining open edge and fold over to form a triangle; press firmly to seal. Repeat, keeping finished sambusas on a tray covered with a kitchen towel.
- 14
Heat oil
Heat a deep, heavy-bottomed pot or deep-fryer with 4–6 cups vegetable oil to 350°F (175°C). If you don’t have a thermometer, test by dipping a small piece of dough — it should sizzle and brown in about 30–40 seconds.
- 15
Fry sambusas
Working in batches (do not overcrowd), gently lower 6–8 sambusas into the hot oil. Fry 2–3 minutes per side, turning as needed, until golden brown and crisp. Total frying time about 4–6 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.
- 16
Optional dipping sauce (mint-yogurt)
- 17
Make sauce
Whisk together 1 cup plain yogurt, 1/4 cup chopped fresh mint, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp ground black pepper until smooth. Chill until ready to serve.