Samosa recipe

The triangular iftar pastry of Bahrain: a paper-thin dough shortened with ghee around a dry, baharat-spiced meat filling.

1 hour and 50 minutesmedium11 ingredients

Ingredients

• 250 g all-purpose flour
• 30 g ghee
• 300 g ground beef
• 1 onion
• 1 bunch parsley
• 2 tsp baharat
• 1 tsp turmeric
• 1 green chili
• 1 tbsp lemon juice
• 1 tsp salt
• 750 ml frying oil

How to make Samosa

1. Rub 30 g of soft ghee into 250 g of flour with half a teaspoon of salt until the mixture looks like coarse breadcrumbs. This fat in the flour is what makes the shell flaky instead of hard.
2. Add about 90 ml of cold water a spoon at a time and knead a stiff dough, firmer than bread dough. Cover and rest 30 minutes.
3. Cook 300 g of ground beef with 1 finely chopped onion over medium heat for 10 minutes, until the meat has browned and the pan is dry.
4. Stir in 2 teaspoons of baharat, 1 teaspoon of turmeric, 1 chopped green chili, a handful of chopped parsley and 1 tablespoon of lemon juice. Spread the filling on a plate and cool it completely, or it will tear the dough.
5. Roll the dough out paper-thin, almost translucent, cut 12 cm circles and slice each one in half.
6. Roll each half into a cone, seal the seam with a paste of flour and water, fill with a tablespoon of meat and press the top edge shut.
7. Fry in oil at 175 °C for 4 to 5 minutes, turning once, until the surface blisters and turns deep golden.
8. Drain on paper and serve hot with lemon wedges. The same shells are filled with white cheese for the sweeter Gulf version.

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