Best 8 Sambousa With Beef Recipes

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Sambousa, also known as samosa, is a delightful pastry enjoyed in many cultures. It typically consists of a savory filling wrapped in thin dough and fried or baked until golden brown. While there are many variations of this dish, beef sambousa holds a special place in the culinary landscape. In this article, we will explore the best recipe for cooking sambousa with beef, ensuring that you create mouth-watering pastries that will leave a lasting impression on your taste buds.

Let's cook with our recipes!

BEEF SAMOSAS



Beef Samosas image

Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savory, spicy recipe. You just can't buy better in the shops.

Provided by sassyangelkiwi Donna-Maree Aus

Categories     Appetizers and Snacks     Pastries

Time 40m

Yield 18

Number Of Ingredients 21

2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
½ teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
½ teaspoon ground black pepper
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough

Steps:

  • Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
  • In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  • Heat oil in a large, heavy saucepan over high heat.
  • Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
  • In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Nutrition Facts : Calories 258 calories, Carbohydrate 23.8 g, Cholesterol 21.4 mg, Fat 14.8 g, Fiber 2.3 g, Protein 7.6 g, SaturatedFat 4 g, Sodium 346 mg, Sugar 1.6 g

SAMBOUSA



Sambousa image

Ramadahn Recipe: Sambousa is an Arabic egg roll. Ground lamb is an excellent substitute for ground beef, it adds a great taste!

Provided by Raffaella

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Yield 10

Number Of Ingredients 12

1 pound lean ground beef
½ carrot, minced
½ onion, minced
1 clove garlic, minced
1 teaspoon tomato paste
1 green onion, chopped
1 pinch seasoning salt
1 green chile peppers, diced
1 (16 ounce) package egg roll wrappers, cut in half into rectangles
1 tablespoon all-purpose flour
1 tablespoon water
2 cups vegetable oil

Steps:

  • In a large skillet, brown meat. Remove the meat from the skillet.
  • In the same skillet used for the meat, saute onion, garlic, carrot and green onion. When the vegetables are tender, add tomato paste and seasoning salt. Stir in browned meat.
  • In a small bowl combine flour with water until a watery paste is formed. Place a teaspoon full of meat mixture in the front part of one of the strips. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal the wrappers closed with the flour and water mixture. Continue this process until all of the ingredients are used.
  • Using oil to taste, fry the triangular packages until crisp. Delicious!

Nutrition Facts : Calories 648.8 calories, Carbohydrate 28.1 g, Cholesterol 38.1 mg, Fat 54.1 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 9.6 g, Sodium 318.1 mg, Sugar 0.7 g

BEEF SAMOSA



Beef Samosa image

These are easy a little time consuming but worth it. Make a spicy beef packet, great for potluck or finger food snack. Brought them to a get together and everyone enjoyed them told me I could make them again. This is a recipe I got from another site made a few changes to suit what I had on hand.

Provided by Marlitt

Categories     Lunch/Snacks

Time 1h20m

Yield 50 pieces

Number Of Ingredients 23

3 large potatoes, peeled and diced
1 cup frozen peas
2 tablespoons vegetable oil
1/2 teaspoon cumin seed
1 bay leaf
2 large onions, finely chopped
1 lb ground beef
4 garlic cloves, crushed
1/2 teaspoon fresh gingerroot
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1 quart oil (for deep frying)
2 eggs
1/4 cup cold water
50 egg roll wraps
3/4 cup sweet chili sauce, mango chutney or 3/4 cup plum sauce

Steps:

  • In a medium saucepan bring some lightly salted water to boil for potatoes.
  • Add potatoes and frozen peas.
  • Cook until potatoes are tender about 15 minutes.
  • Drain, set aside.
  • Heat oil in a large saucepan over medium-high heat.
  • Brown cumin seeds and bay leaf.
  • Add in onions and ground beef.
  • Saute until beef has all been browned and the onion is soft, about 5 minutes.
  • Add garlic, fresh ginger.
  • Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
  • Stir in the potato mixture.
  • Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  • Remove bay leaves.
  • In the meantime, make an egg-wash beating the egg and water in a small bowl.
  • Heat oil in a large sauce pan or fryer on high to 350 degrees Fahrenheit.
  • Brush both sides of a spring roll wrapper with egg-wash.
  • In the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
  • Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
  • Fry until golden brown, in small batches, about 3 minutes.
  • Drain on paper towels and serve warm.
  • Can be eaten cold but taste better warm.
  • Use sweet chili sauce, mango chutney or plum sauce for dipping.

Nutrition Facts : Calories 301.8, Fat 20.2, SaturatedFat 3.4, Cholesterol 17.8, Sodium 291, Carbohydrate 24.2, Fiber 1.4, Sugar 0.7, Protein 5.9

KENYAN BEEF SAMOSAS RECIPE BY TASTY



Kenyan Beef Samosas Recipe by Tasty image

Here's what you need: olive oil, ground beef, medium red onion, garlic, jalapeño, salt, pepper, ground coriander, cumin, scallions, frozen peas, fresh cilantro, all-purpose flour, salt, olive oil, water, flour, canola oil, lime wedge

Provided by Katie Aubin

Categories     Snacks

Yield 15 servings

Number Of Ingredients 19

1 ½ tablespoons olive oil
1 lb ground beef
1 medium red onion, diced
1 clove garlic, minced
1 jalapeño, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground coriander
1 teaspoon cumin
4 scallions, diced
1 cup frozen peas, defrosted
2 tablespoons fresh cilantro, chopped
3 cups all-purpose flour
¼ teaspoon salt
2 teaspoons olive oil
1 cup water, plus 2 tablespoons more
1 tablespoon flour, mixed with 1 tablespoon of water
3 cups canola oil
lime wedge, for serving

Steps:

  • In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
  • Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
  • In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
  • Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
  • Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
  • In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
  • Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
  • In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
  • Enjoy!

Nutrition Facts : Calories 587 calories, Carbohydrate 24 grams, Fat 49 grams, Fiber 1 gram, Protein 11 grams, Sugar 1 gram

SAMBOUSA WITH BEEF



Sambousa With Beef image

This light and moist pastry is stuffed with lean ground beef and nuts, seasoned to perfection. To make this wonderful finger food or appetizer. Perfect for cold winter nights.

Provided by Mayas Mama

Categories     Nuts

Time 40m

Yield 20 sambousa

Number Of Ingredients 11

1 pilsbury pie crust (personally i make my own, but in a pinch the store bought is fine)
2 1/4 lbs lean ground beef
1 onion, Big, Finely Chopped
1 garlic clove, Minced
1/3 cup pine nuts
1/4 teaspoon nutmeg
1/4 teaspoon allspice
salt, To Taste
fresh ground black pepper, To Taste
oil, For Frying
1 egg yolk

Steps:

  • In a pan cook the onion and garlic to golden brown, add Pine Nuts and cook for 2 minute more.
  • add the meat and spices, and cook on medium flame, while stirring, until the meat changes color (about 10 min.).
  • it is vital to stir the meat to avoid the formation of big lamps of meat.
  • Heat oven to 180C (350F).
  • Roll out the dough to 3mm and cut 10cm circles.
  • Put a tablespoon of filling in the middle of each circle and fold into half a circle. pinch the edges tightly.
  • Put sambousa in oiled and floured pan (or just use a cooking parchment).
  • Brush a little egg yolk on each sambusak. Bake for 30 minute or until golden brown.

SAMOSAS WITH POTATOES AND PEAS



Samosas with Potatoes and Peas image

Our homage to the savory Indian pastries calls for a cumin-studded dough and a hearty potato-and-pea filling. Serve fresh out of the fryer with a duo of homemade chutneys.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 2h30m

Yield Makes 20

Number Of Ingredients 19

2 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
1 teaspoon cumin seeds
6 tablespoons unsalted butter, room temperature, cut into pieces
1 1/2 pounds Yukon Gold potatoes (4 to 5), peeled and cut into 1/2-inch pieces (4 cups)
Kosher salt
1/4 cup vegetable oil, plus about 2 quarts for frying
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon ground coriander
1 large onion, finely chopped (1 1/2 cups)
2 tablespoons finely chopped peeled ginger (from 3-inch piece)
1 large serrano or jalapeno chile, seeded for less heat if desired, finely chopped (3 tablespoons)
1 tablespoon finely chopped garlic (from 2 to 3 cloves)
1 tablespoon fresh lemon juice
1/2 cup tightly packed coarsely chopped cilantro
1/2 cup frozen peas, partially thawed
Fresh Cilantro Chutney, for serving (optional)
Tamarind-Date Chutney, thinned with water until dippable consistency is reached, for serving (optional)

Steps:

  • Dough:Whisk together flour, salt, and cumin. Work in butter with your fingertips until mixture resembles coarse crumbs. Add 1/3 cup water and stir until a shaggy dough forms. Transfer to a clean surface; knead until smooth, about 4 minutes. Cover with a bowl. Let rest 1 hour. (Dough can be made ahead up to this point and refrigerated, wrapped in plastic, up to overnight.)
  • Filling:In a medium saucepan, cover potatoes with 2 inches water. Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with the tip of a knife, 4 to 6 minutes. Drain.
  • Heat a large skillet over medium-high. Swirl in 1/4 cup oil. Add cumin, mustard, and coriander; cook until fragrant and mustard seeds begin to pop, about 1 minute. Add onion, ginger, chile, and garlic. Season with 1 teaspoon salt; cook, stirring frequently, until onion is translucent, about 3 minutes. Add potatoes and cook, stirring and mashing with the back of a fork, until the texture of very chunky mashed potatoes. Add lemon juice, cilantro, and peas. Taste and adjust seasoning with salt. Let cool to room temperature, about 1 hour.
  • Once dough is rested, roll into a log about 10 inches long. Cut into 10 pieces (each about 1 1/2 ounces). Cover with plastic wrap. Working with one piece at a time on an unfloured surface, roll out to a 6-inch circle. Cut circle in half to create two half-moon shapes. Shape each half-moon into a cone by folding it in half and pinching the straight sides together. Fill each cone with heaping 2 tablespoons filling, then pinch closed to create a stuffed triangle. Repeat with remaining dough and filling.
  • In a deep, heavy pot, heat remaining 2 quarts oil (it should come 2 inches up sides of pot) to 350 degrees. Working in batches so as not to crowd pot, fry samosas, turning occasionally, until golden brown all over, about 4 minutes. Adjust heat as needed to keep oil temperature between 340 and 360 degrees. Transfer to a wire rack to drain. Serve with chutneys, if desired.

SAMBOSA GHOUSTI (TURNOVERS WITH GROUND BEEF AND CHICKPEAS)



Sambosa Ghousti (Turnovers with ground beef and chickpeas) image

Provided by Craig Claiborne

Categories     project, appetizer, side dish

Time 20m

Yield 12 whole turnovers or 24 halves

Number Of Ingredients 11

2 tablespoons corn, peanut or vegetable oil
1/2 cup finely chopped onion
1/4 pound ground beef
1/3 cup water
1 cup canned or freshly cooked drained chickpeas
Salt to taste if desired
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 tablespoon ground coriander
12 prepared raw won ton skins, available in Chinese markets and specialty shops
Oil for deep frying

Steps:

  • Heat the 2 tablespoons of oil in a saucepan and add onion. Cook, stirring, until golden brown. Add meat and cook, breaking up lumps with edge of a heavy metal spoon.
  • When meat loses raw look, add the water, stirring. Cook, stirring, until most of liquid evaporates.
  • Spoon meat mixture into a sieve and press to drain off oil.
  • Put chickpeas in container of a food processor or electric blender and grind as fine as possible. Put ground chickpeas in a mixing bowl and add the meat mixture, salt, pepper, garlic powder and coriander. Blend thoroughly.
  • Lay out won ton skins, a few at a time, on flat surface. Rub outer rims with water. Spoon equal portions of meat mixture into center of each. Fold over rims to make triangles, pressing with fingers to seal.
  • Heat oil for deep frying to about 365 degrees. Add turnovers, a few at a time, and cook until golden brown, turning as necessary, about 1 minute. Drain on paper towels.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 97 milligrams, Sugar 1 gram, TransFat 0 grams

SAMOSAS



Samosas image

This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
3 tablespoons ghee or canola oil
1/2 teaspoon salt
1/2 teaspoon caraway seeds
3/4 cup cold water
5 medium potatoes, peeled and chopped
6 tablespoons canola oil, divided
1 cup fresh or frozen peas, thawed
1 teaspoon minced fresh gingerroot
1 teaspoon garam masala
1/2 teaspoon cumin seeds
1/2 teaspoon salt
Optional: Fennel seed, crushed coriander seeds, caraway seeds or amchur (dried mango powder)

Steps:

  • In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.

Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

  • Choose the right beef: Use a lean cut of beef, such as flank steak or sirloin tip, for the best results.
  • Tenderize the beef: To make the beef more tender, you can marinate it in a mixture of olive oil, lemon juice, and spices for at least 30 minutes before cooking.
  • Cook the beef properly: Cook the beef over medium-high heat until it is cooked through, but not overcooked. Overcooked beef will be tough and chewy.
  • Use fresh ingredients: Fresh ingredients will give your sambousa the best flavor. Use fresh herbs, vegetables, and spices whenever possible.
  • Don't overstuff the sambousa: Overstuffing the sambousa will make them difficult to fold and seal. Fill them just enough so that they are plump, but not bursting at the seams.
  • Fry the sambousa until they are golden brown: Frying the sambousa until they are golden brown will give them a crispy exterior and a tender interior.

Conclusion:

Sambousa with beef is a delicious and easy-to-make appetizer or snack. With a few simple ingredients and a little bit of time, you can create a tasty dish that everyone will enjoy. Whether you are serving them at a party or just enjoying them as a snack, these sambousa with beef are sure to be a hit.

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