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

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Recipe Summary

Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, brown meat. Remove the meat from the skillet.

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  • 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

649 calories; protein 12.8g 26% DV; carbohydrates 28.1g 9% DV; fat 54.1g 83% DV; cholesterol 38.1mg 13% DV; sodium 318.1mg 13% DV. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/16/2005
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. Read More
(34)

Most helpful critical review

Rating: 2 stars
06/28/2004
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... Read More
(17)
23 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
08/15/2005
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. Read More
(34)
Rating: 2 stars
06/28/2004
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... Read More
(17)
Rating: 2 stars
02/22/2003
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. Read More
(10)
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Rating: 4 stars
01/05/2008
This was a very laborious dish but it was well worth it. To add that extra flavor that everyone wants try smothering the rolls in a cumin sauce (made from cumin black pepper ground mustard liquid cream cheese and milk.) Read More
(7)
Rating: 4 stars
03/14/2008
The filling is right-on but the egg roll wrappers were too thin and crispy to taste traditional to me. Sambousa I've had always has a thicker more bread-like wrapper. Read More
(7)
Rating: 4 stars
09/30/2006
Very good but needs a little more flavor. Read More
(6)
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Rating: 3 stars
07/15/2003
If you use egg roll wrappers I would first roll them out a bit so they are not so thick. Then cut fill and roll them. If you add a teaspoon of ground cumin they are terrific and not so bland. Read More
(6)
Rating: 5 stars
07/15/2003
Wow I have been trying to learn how to make these tasty treats for years. They are great even with the kids. I really enjoyed these as well as my husband. I made them during the month of Muharram. Umm Asiyah Read More
(6)
Rating: 5 stars
02/22/2003
A little time consuming but easy to make the pockets well worth it...delicious!!! Read More
(4)
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