Samboosa I

== Description ==
Triangular fried "eggroll"-like appetizers - a must for Ramadan
== Ingredients ==
* approx. 1 pound (or ½ kg) of fresh ground meat
* 2 tablespoons vegetable oil
* 1 diced onion
* 1 clove of garlic, smashed
* ¾ cup grated carrot
* ½ cup frozen green peas
* ¼ cup chopped parsley, cilantro, or fresh coriander
* 2 tablespoons tomato paste
* 1 tablespoon ground cinnamon powder
* ½ teaspoon each: turmeric, cumin, black pepper
* ¼ teaspoon red pepper powder or 1 chopped fresh hot pepper (or to taste)
* salt (or 1 bouillon cube) to taste
* samboosa wrappers, egg roll wrappers, or filo pastry sheets
* vegetable oil for deep frying
== Directions ==
# In the 2 tablespoons of vegetable oil, brown the ground meat (breaking it into small pieces) with the onion and garlic.
# Add the carrots, parsley, tomato paste, spices and salt.
# Saute for two minutes.
# Spread the mixture evenly in the bottom of the skillet and add enough water just to barely cover the mixture.
# Cover and simmer over low heat until the carrot is tender and the liquid is nearly all evaporated.
# Add the thawed frozen peas in the last few minutes of cooking.
# When cooking is complete, remove the skillet from the heat and allow the meat mixture to cool to room temperature.
# To roll: lay out a samboosa wrapper (long and rectangular in shape) with a short edge of the rectangle directly in front of you.
# Place a rounded tablespoon of meat mixture near this edge.
# Then folding away from you (towards the other short edge), enclose the meat mixture in the wrapper by folding the wrapper in a triangular shape.
# On the side, make a paste of flour and water (¼ cup flour and ½ cup water).
# Moisten the final edge of the samboosa wrapper with the flour paste to cause it to stick and keep the individual samboosa in its triangular shape.
# Place wet ("pasted") side down on a lightly greased plate.
# Note: if using eggroll wrappers or filo dough, you must cut it into rectangles before stuffing with the meat mixture.
# For filo dough, use a thickness of two or three sheets.
# The rectangles can be cut 1½ - 2½ inches wide, depending on the desired size of the finished appetizer, and should be long enough to enable you to completely enclose the meat mixture when folding.
# When all of the samboosa have been rolled, fry a few at a time in a heavy skillet in one inch of vegetable oil until the wrapper is golden and crispy.
# Flip at least once while frying to brown both sides.
# Drain on paper towels.
# Serve warm.
Category:Carrot Recipes
Category:Chile pepper Recipes
Category:Omani Appetizers
Category:Omani Meat Dishes
Category:Pea Recipes
Category:Phyllo Recipes
Category:Recipes that need photos
Category:Onion Recipes
Category:Parsley Recipes
Category:Cilantro Recipes