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Sambousa

SUBMITTED BY: Raffaella

"Ramadahn Recipe: Sambousa is an Arabic egg roll. Ground lamb is an excellent substitute for ground beef, it adds a great taste!"
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

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

DIRECTIONS

  1. In a large skillet, brown meat. Remove the meat from the skillet.
  2. 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.
  3. 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.
  4. Using oil to taste, fry the triangular packages until crisp. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2005 by BIGLUVABLEGAL
I used most of this recipe but I did change a few things to make it more arabic. My husband is from Jordan so I made it like his mother does. I used lamb meat, added minced green pepper and ground cumin and garlic. This certainly make the dish more middle eastern in taste. And, word to the wise on the egg roll wrappers. It's best to either totally cool the meat before you put it in the egg roll wrappers or make only a couple at a time then fry them. They tend to really stick together and get wet if the mixture is hot.

10 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2003 by PHENDRY
It was fun to make, rolling them up took a lot of time and I had to double the paste for sealing. It has a very different flavor that I still can not decide if I liked it or not. Needed a little bit of salt added and we salted them just a touch after we fried them.

4 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2004 by terrylynne
My husband and I both found this recipe to be rather bland. I also found it much easier to use the traditional egg roll shape rather than the triangle (easier to fold and less oil gets inside) and found that a beaten egg holds the seams much better than the flour and water mixture. If I do try this recipe again I will definately be adding more seasoning like cumin, parsley, etc...

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 649

  • Total Fat: 54.1g
  • Cholesterol: 38mg
  • Sodium: 317mg
  • Total Carbs: 28.1g
  •     Dietary Fiber: 1.2g
  • Protein: 12.8g

VIEW DETAILED NUTRITION

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