Persian Samosas Recipes

SAMOSAS

These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!

Provided by Kimber

Categories Appetizers and Snacks Pastries

Time 50m

Yield 30

Number Of Ingredients 16

Samosas image

Steps:

In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 7.2 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 135.2 mg, Sugar 0.3 g

Ingredients

2 cups all-purpose flour
½ teaspoon salt
2 tablespoons butter
¼ cup water
1 quart oil for deep frying
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 green chile peppers, chopped
1 tablespoon fresh ginger root, chopped
½ teaspoon ground turmeric
½ teaspoon chili powder
¾ pound ground lamb
1 teaspoon salt
2 teaspoons garam masala
1 ½ tablespoons fresh lemon juice

PERSIAN SAMOSAS

Samosas with a persian twist. The subtlety of mint really makes the rest of the savory ingredients shine.

Provided by fruitpunchmouth

Categories Southwest Asia (middle East)

Time 45m

Yield 20 samosas, 8 serving(s)

Number Of Ingredients 14

Persian Samosas image

Steps:

Peel the potatoes, cube them, and boil them until they start to get tender, about 20 minutes.
Dice the onions, saute them in a pan with a little bit of olive oil, about 6 minutes, or until they start to brown. season with turmeric and pepper while they are sauteing. add the garlic and saute for about 45 more seconds. set aside.
brown the turkey. Add the frozen peas and cook for an additional couple minutes.
de-stem the cilantro and parsley as best you can (honestly, i'm pretty lazy about this). dice.
When the potatoes are tender, drain the water and mash with a tbsp of olive oil or butter. Season with salt, pepper, dried mint, and cayenne.
Cut the flour tortillas in half vertically. put a dollop of the potato, onions, turkey, and herbs right in the middle. fold over vertically. fold and smush the sides (it might help to wet your fingers), making a triangular pocket.
In a large, relatively deep pan, heat about half an inch of canola oil on medium high heat for about five minutes, or until it starts to crackle. Put your first batch of samosas in, and turn the heat down to medium low. Fry on both sides for about 3-5 minutes, until they are nice and brown.
Alternatively, you can be a bit more healthy and bake them at 400 degrees for about 20 minutes, turning once. Just lightly brush olive oil on both sides.

Ingredients

1 (20 ounce) bag flour tortillas
2 bunches fresh cilantro
2 bunches fresh parsley
2 red onions
6 garlic cloves
1 (8 ounce) bag frozen green peas
3 russet potatoes
1 lb ground turkey
3 tablespoons olive oil
2 cups canola oil
1 tablespoon turmeric
2 tablespoons dried mint
1 tablespoon cayenne pepper
salt and pepper

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#60-minutes-or-less #time-to-make #course #cuisine #preparation #appetizers #middle-eastern #iranian-persian