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Sambousa

Sambousa

Raffaella

Raffaella

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 54.1 g
  • 83%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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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Reviews

BIGLUVABLEGAL
28

BIGLUVABLEGAL

8/15/2005

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.

terrylynne
13

terrylynne

6/28/2004

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...

PHENDRY
9

PHENDRY

2/22/2003

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.

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