Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and minced jalapeño and cook 1 minute more until fragrant.

Brown the beef

Add the ground beef to the skillet, breaking it up with a spatula. Cook until no longer pink and edges start to brown, about 6–8 minutes.

Season and reduce moisture

Stir in the tomato paste, ground cumin, ground coriander, ground black pepper, and 1 tsp salt. Continue cooking 2–3 minutes to combine flavors. If the mixture releases excess liquid, increase heat slightly and cook until most liquid evaporates, about 2–3 minutes more.

Finish the filling

Remove the skillet from heat and stir in the chopped cilantro, chopped parsley, and 1 tbsp lemon juice. Taste and adjust seasoning (add up to 1/2 tsp more salt if needed). Transfer filling to a bowl and let cool to near room temperature (about 15–20 minutes) before assembling so pastry does not become soggy.

Dough / Pastry & Assembly

Make pastry dough

In a medium bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Cut 6 tbsp cold cubed butter into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized pieces. Gradually add up to 1/2 cup cold water, stirring until the dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Roll and cut

On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Using a round cutter about 4–5 inches in diameter (or a small bowl), cut circles from the dough and transfer to a parchment-lined tray. Re-roll scraps as needed.

Fill and seal

Place about 1.5 tablespoons of the cooled meat filling slightly off-center on each dough circle. Brush the edge of the dough with a little beaten egg or water. Fold the circle over to form a half-moon, pressing edges to seal. Crimp the edge with a fork or roll/pleat the edge to ensure a tight seal. Repeat until all filling is used. Chill filled sambusas on a tray for 10 minutes to firm up.

Optional: egg wash

If you want a glossy finish, lightly brush each sambusa with beaten egg before frying.

Frying

Pour about 1–1.5 inches (≈2–3 cm) of vegetable oil into a heavy skillet or saucepan and heat to 350°F (175°C). Fry the sambusas in batches, seam-side up first, for 2–3 minutes per side or until golden brown and crispy. Do not overcrowd the pan. Use a slotted spoon to transfer cooked sambusas to a wire rack or paper towel-lined plate to drain.

Alternative: bake (optional)

To bake instead of fry: preheat oven to 400°F (200°C). Place sambusas on a parchment-lined baking sheet, brush with egg wash, and bake 18–22 minutes until golden, flipping once halfway through for even color.

Garnish & Serving

Serve sambusas warm with lemon wedges and yogurt or chutney on the side. Squeeze a bit of lemon over each before eating for brightness.

Leftover sambusas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or in an air fryer until warmed and crisp.