Sambosa Recipe

Sambosa is an Arabian specialty. When we have no idea what to cook, we can just fill some Sambosa sheets with whatever we like and that's it. Women here fill it with meat, pemmican, white cheese, cheddar, mozzarella. I have even heard that the leaves can be filled with chocolate cream, like Nutella or Finetti. The sweet ones, I haven't tried them by now, but I'll tell you how I like to eat Sambosa – with cheese triangle covered with pemmican. They are salty and I serve them for lunch or dinner.

Before using them,  Sambosa sheets are kept in the freezer. 1 hour before using them, we take them out of the freezer so we will be able to separate the sheets.

Sambosa from the supermarket

Fresh Sambosa from the factory

Ingredients:     

-Sambosa Sheets

-pemmican

-cheese triangles

-oil to fry them

I.We take one leave of Sambosa, we put it on a big plate so we can fill it and we cover all the other sheets. They don't have to become dry, they are fresh.

II.We cut the cheese triangle into 3 parts, we take one part and we cover it with pemmican.

III.We fill Sambosa sheet and we roll it, usually giving them a triangular shape, as shown in the picture.

Giving Sambosa a triangular shape

IV.We do the same with as many sheets as we want and then we put them into hot oil to fry them. We don't wait too much, just till the surface becomes brownish.

As a garnish we can use Tahina sauce or salad.

After we finish using the Sheets, if we still have we cover them in a plastic folium or aluminium folium and we put them back in the freezer to keep them fresh.

Hope you will enjoy them as much as I do :) 

Fried Sambosa

Sambosa este o specialitate arabeasca. Cand nu avem idée ce am mai putea gati, putem doar sa umplem niste foi de Sambosa cu orice fel de umplutara vrem si gata! Am scapat de grija gatitului :) Femeile de aici umplu foile de Sambosa cu branza alba, cascaval, branza topica, mozzarella, carne, pastrama. Chiar am auzit ca le putem umple si cu crema de ciocolata – Nutella, Finetti. Variant dulce nu am incercat-o, dar o sa va spun reteta care-mi place mie cel mai mult – Sambosa cu pastrama si branza topita. Sunt sarate si le putem servi la pranz sau la cina.

Inainte sa le folosim, foile de Sambosa sunt tinute in congelator. 1 ora inainte de a le folosi, le scoatem de la congelator ca sa se dezghete si sa le putem folosi. Sunt foarte subtiri si sunt lipite una de alta, trebuie dezlipite cu muuulta grija.  

Ingrediente:

-foi de Sambosa

-triunghiuri de branza topita

-pastrama

-ulei pentru prajit

I.Luam o foaie de Sambosa, o punem pe o farfurie (sau pe o foaie de hartie alba – este uleioasa, nu pe ziar ca ia culoarea :) ) si acoperim celelalte foi. Nu le lasam descoperite, ca sunt proastete, foarte subtiri si se usuca foarte repede. 

II.taiem triunghiurile de branza topita in 3, luam o particica si o invelim in pastrami.

III.Umplem foia de Sambosa si o rulam, ii dam forma triunghiulara, ca in imaginea alaturata.

IV.Procedam la fel cu cat de multe foi vrem sa umplem apoi le punem in ulei incins sa se prajeasca. Nu le lasam prea mult, doar cat sa devina putin maronii si crocante si le scoatem. 

Ca si garnitura putem face sos Tahina ori salata.

Restul foilor le putem inveli in folie de plastic sau in folie de aluminium si le bagam inapoi la congelator.

Sper sa va placa si voua la fel de mult cat imi plac mie :)