SAMBOSAS (AFGHAN MEAT TURNOVER)
This is a traditional Afghan appetizer, great for parties, a very simple dish that if you ask 100 Afghan chefs you'll get 100 slightly different recipes. This is the one my family always made, and paired it with my yogurt sauce(check my other recipes) for dipping.
Provided by Dr. Tastegood
Categories Meat
Time 55m
Yield 25-30 Sambosas depending on size of wonton, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef in a non-stick pan, seasoning with salt and pepper. When its just cooked through, drain on paper towels to dispose of excess grease. Return beef to pan, along with enough drained oil so it's moist, add the cardamom, cayenne, crushed/chopped garlic and the finely chopped onion. Cook until the onion & garlic is softened and spice is fragrant. Remove from heat and cool.
- To form the sambosas, take about a tablespoon (if using the small wontons, more if using the egg roll size), not too much, ensuing that you can fold the wonton over into a triangle without the filling falling out. Brush one side of the wonton with water at the edge to make a tight seal, using either your fingers or tines of a fork to do this. Make all the sambosas and keep on a sheet covered with paper towels to prevent sticking. You can do all this ahead of time and store covered with Plastic Wrap in the fridge till ready to cook.
- When ready to finish the sambosas, put a nonstick pan or pot onto med/high heat and add enough oil for shallow frying, about half to 3/4 an inch of oil should do it. Shallow fry in batches till golden brown, and drain on a wire rack or paper towels. Sprinkle lightly with salt and serve, best when hot but are good at room temp too. I serve them with my family's chilled yogurt sauce(see other recipe). Not healthy but delicious, even my southern wife and family loves them!
- Enjoy!
SWEET ONION TURNOVER
This is a great recipe for lunch, you could substitute white onions for the sweet onions. I found it in the Taste of Home award winner's cookbook.
Provided by erin_carrier
Categories Lunch/Snacks
Time 1h
Yield 6 turnovers, 6 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar and salt. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Gradually add water tossing with a fork until mixture forms a ball. Shape into a flattened ball; wrap in plastic and refrigerate.
- In a large skillet cook onions rosemary and thyme until onions begin to turn golden brown. Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
- In a bowl, beat eggs and set aside 2 T.
- Stir cream and mustard into remaining beaten eggs. Stir in bread crumbs, Parmesan cheese and onion mixture.
- Divide dough into six portions. On a lightly floured surface, roll each portion into a six inch circle.
- Place on two greased baking sheets. Spoon 1/2 cup onion mixture on one side of each.
- Fold dough over filling; press edges with fork to seal. Brush with reserved beaten egg.
- Bake at 400 degrees for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.
Nutrition Facts : Calories 573.2, Fat 36.1, SaturatedFat 21.9, Cholesterol 164, Sodium 708.9, Carbohydrate 52.9, Fiber 3.6, Sugar 9.6, Protein 10.8
SAMBUSA
This is a Somali recipe. I learned it by watching my Somali friends around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. Since I am married to a Somalian man, I learned to cook a few things, and there are some of my American dishes he loves as well. For a variation you can substitute shredded beef for ground beef.
Provided by SAFIYOSMOMMY
Categories World Cuisine Recipes African
Time 1h10m
Yield 24
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
- In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
- Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 10.8 g, Cholesterol 24.5 mg, Fat 9.5 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 2.4 g, Sodium 213.4 mg, Sugar 0.3 g
AFGHAN MEAT FILLED PASTA (MANTOU)
This recipe is from an Afghan cookbook that came out in the 1990's. I think that the restaurant was in Minnesota. Their recipies were very good.
Provided by Andtototoo
Categories < 4 Hours
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- To Make the Yogurt Sauce: Mix together the 1 cup yogurt, 1/2 teaspoons garlic powder and 1/4 teaspoons salt.
- Chill until ready to serve.
- To Make the Tomato Sauce: Slice the 1/2 yellow onion and boil in a medium-size saucepan with the 1 1/2 cups water until tender.
- Drain.
- In a blender put the cooked onion slices, 8 oz. tomato sauce, 1 1/2 teaspoons oil, 1/2 teaspoons ground coriander and 1/2 teaspoons salt.
- Puree.
- Put into a medium-size saucepan.
- Add the diced carrot and chickpeas and cook the tomato sauce until the carrots are tender.
- To Make the Stuffed Pasta: In a large frying pan cook the meat, 2 diced onions, green bell pepper, 1 Table. garlic powder, 1 Table. ground coriander, 2 teaspoons salt, 1/2 teaspoons ground black pepper and 1/4 teaspoons cayenne.
- When browned, add 2 cups water and cook until the water evaporates.
- Let cool somewhat.
- Put 1 Table. of the meat mixture in the center of a won ton square (3 1/2 " x 3 1/2").
- Wet edges with water.
- Pull 2 opposite corners together in center and firmly seal.
- Do the same with the opposite corners, sealing all together.
- Repeat with remaining filling and won ton wrappers until of it is all used up.
- Oil a metal vegetable steamer and place the filled won tons on it.
- Cover and steam 15-20 minutes.
- To Serve: Spread a thin layer of yogurt sauce on each plate.
- Put stuffed pasta on each plate and drizzle a little yogurt over each.
- Drizzle tomato sauce over each pasta.
- Garnish with the dried mint leaves and chopped fresh cilantro.
Nutrition Facts : Calories 482.6, Fat 20.8, SaturatedFat 7.9, Cholesterol 86.6, Sodium 1702, Carbohydrate 43.4, Fiber 4.3, Sugar 6.2, Protein 29.8
MEAT TURNOVERS
Another recipe from Strictly Thrifty Menus. Serve with spicy chili sauce. Or heat a can of mushroom soup, undiluted, and add a dash of Worchestershire sauce. Serve with Tomato Soup, Green Beans, Pear & Cottage Cheese Salad and Fruit Dumplings.
Provided by CJAY8248
Categories < 30 Mins
Time 25m
Yield 4 pasties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400*.
- Cook and stir ground beef and onion until meat is brown and onion is tender. Stir in 2 Tblsp. baking mix, salt, garlic salt, catsup and sour cream; heat through.
- Stir 1 1/2 cups baking mix and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.
- Roll dough into a 12-inch square; cut into four 6-inch squares. Place squares on ungreased baking sheet; spoon 1/3 cup meat mixture on each. Fold dough over to make triangles and press edges together to seal securely. Cut slit in center of each turnover.
- Bake 15 to 20 minutes.
Nutrition Facts : Calories 376.4, Fat 17.4, SaturatedFat 6.1, Cholesterol 42.2, Sodium 1287.3, Carbohydrate 39.6, Fiber 1.2, Sugar 12.9, Protein 15.2
MOROCCAN MEAT TURNOVERS
Make and share this Moroccan Meat Turnovers recipe from Food.com.
Provided by james9012345
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F Lina a cookie sheet with parchment paper; set aside.
- In a small bowl, lightly beat the egg with 1 tablespoon water. Set aside.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, until shiny. Add the chopped garlic, chopped tomato, and tomato paste. Saute for 3 minutes.
- Meanwhile, in a medium bowl, combine the ground meat, minced garlic, parsley, cumin, paprika, cinamon, cayenne pepper, salt, pepper, and ginfer. Mix well.
- Add the meat mixture to the pan. Saute for 4 minutes.
- On a sheet of parchment paper, slightly roll out each puff pastry square. spoon 2 heaping tablespoons of meat mixture into the center of each square. Brush the enges with egg mixture and sprinkle the sesame seeds.
- Bake for 25 minutes, until pastry is puffed and golden.
Nutrition Facts : Calories 845.5, Fat 59.9, SaturatedFat 15.6, Cholesterol 91.4, Sodium 518.2, Carbohydrate 55.9, Fiber 2.9, Sugar 3.3, Protein 21.2
CORN TORTILLA CASSEROLE INSPIRED BY ZAAR CHEFS
This dish would not have been created without the inspiration of Mirjam, Bill, Mysterygirl, bratty 1, leeannr, Miller, SueL and Karen in Colorado. They all offered advice and ideas, and pointed me towards recipes as I attempted to create a dinner with some corn tortillas I had on hand. This is the concoction I came up with (and it was not what I went into the kitchen to create, but this dish kind of created itself as I went along), after reading all the recipes and considering all the advice; thanks to you all!
Provided by Lennie
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Note for Canadians: I used the following to prepare this dish: 1 796-mL tin of tomatoes, 1 398-mL tin of refried beans and 1 430-mL jar of picante sauce.
- Also, the cheese I used was a prepackaged shredded mix called"Casserole Mix"; it's a mixture of cheddar, colby and monterey jack.
- Feel free to spice this up as you please; I deliberately kept this lowkey and mild to please my husband, who would not have liked it if I had added the"firepower" I would have liked to add; also note that the omission of salt is not an error--I didn't think the recipe needed salt at all.
- Preheat oven to 325F; have ready an ungreased 13x9 pan.
- Take 1 tortilla, lightly spread a bit of margarine on both sides (going right to the edges), and place on a microwave-safe plate; I used a small piece of wax paper wadded up into a ball to do the spreading.
- Place the next tortilla on top, lightly spread margarine on it (on the top side only), get the next tortilla, repeat process, and so on and so on, until you have a stack of 18 tortillas; this may take more than the 2 tbsp of margarine, depending on how thinly you've spread it.
- Place plate in microwave and cook, on High, for 5 minutes; when time is up, set tortillas aside.
- Meanwhile, crumble beef into a large skillet and saute.
- When brown, place beef in a mixing bowl, discarding any fat.
- Stir chili powder into beef, then add 1 cup shredded cheese and the tin of tomatoes; combine well.
- Place 6 corn tortillas into the bottom of 13x9 pan; top with half the ground beef mixture.
- Place 6 tortillas on top of beef.
- Spread the refried beans across these 6 tortillas, distributing as evenly as possible.
- Top refried beans with remaining beef mixture.
- Place the last 6 tortillas on top of beef mixture.
- In a small bowl, whisk together the entire jar of picante sauce with the sour cream.
- Spread this mixture across the top of casserole, making sure to cover all exposed areas of the corn tortillas.
- Sprinkle remaining cheese over top of casserole.
- Bake in preheated oven for 40 minutes.
- Serve with sour cream on the side, if you wish, and a green salad.
Nutrition Facts : Calories 468.4, Fat 24.7, SaturatedFat 11.4, Cholesterol 82.9, Sodium 760.1, Carbohydrate 35.3, Fiber 5.8, Sugar 5, Protein 28.2
SAMBOSA GHOUSTI (TURNOVERS WITH GROUND BEEF AND CHICKPEAS)
Provided by Craig Claiborne
Categories project, appetizer, side dish
Time 20m
Yield 12 whole turnovers or 24 halves
Number Of Ingredients 11
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
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
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
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