Perfectly crispy, golden Beef Sambusa are fried pastries filled with ground beef, onion, jalapeño, garlic and warm spices. Serve them with Yemeni sahawiq or your favorite dipping sauce as a flavorful appetizer, snack, or main!
Beef Sambusa or Samosas are a popular fried pastry wrapped around a spiced vegetable and meat mixture. These are often enjoyed as tasty appetizers, especially during Ramadan throughout the Middle East, India, and many other countries.
This Sambusa recipe is a staple in Yemeni and Saudi Arabia and uses spring roll wrappers making it quick and easy to prep! These savory bites are made with a simple veggie and beef (or lamb) filling, spiced to perfection, and folded inside a spring roll wrapper. Then, the sabusas are fried until they’re crunchy and golden brown. Pair them with some sahawiq or another dipping sauce, and you’ll have an amazing appetizer, main course or side to accompany your next Indian-inspired meal.
Ingredients needed
The ingredient list for this beef Sambusa recipe is made up of simple everyday ingredients, and most of the spices and seasonings you probably already have in your pantry! Here’s a note about everything you’ll need:
- Meat: This recipe works with any ground meat. We like to use ground beef or lamb.
- Vegetables: A mixture of onion, jalapeño, and garlic are sautéed with the meat and spices to create a flavorful, savory filling.
- Spices: You’ll need a mix of ground cumin, ground coriander, paprika, turmeric, 7 spice (or allspice), and salt & pepper to season the meat and veggies.
- Herbs: Chopped cilantro, parsley and dill add freshness and depth of flavor.
- For wrapping: Traditionally, sambosa wrappers are used but these can be difficult to find, so you can use spring roll wrapper or Chinese wrappers.
- Oil: Use any neutral, high-heat oil like vegetable oil, canola oil, avocado oil or peanut oil for frying.
- Flour & water: All-purpose flour and water is combined to form a paste that will be used to seal the sambusas.
- Creamy sahawiq: Blend tomatoes, jalapeño, garlic, cilantro, cream cheese and salt & pepper to create a delicious dipping sauce to serve with the sambusas.
How to make this recipe
To cook filling: Heat a large heavy-duty pan over medium-high heat. Add the beef and onion and sauté for 4-5 minutes, breaking down beef until slightly browned.
Add the jalapeño, garlic, and spices and sauté another 3-4 minutes. Turn off the heat and stir in the cilantro, parsley, and dill. Allow mixture to cool for at least 20 minutes before handling.
In a small bowl combine 1/4 cup all-purpose flour with 1/4 cup water to form a paste that will be used to seal the sambusas.
To make an Asian egg roll-style samosa: Place one egg roll wrapper in a diamond shape on a flat surface. Add 1/4 cup of filling onto the bottom third of the wrapper and fold the bottom corner over the filling, tucking it underneath. Roll tightly towards the center, folding in the sides to form a tight roll. Brush the last flap with the flour/water mixture to seal.
To make Yemeni/Saudi style triangles: Cut the spring wrappers in 3rds to form 3 rows. Peel the wrappers in twos so that each wrapper has two layers. Begin to spoon about a tablespoon of filling onto the end of each sambusa wrapper. I do this in an equilateral triangle shape. Fold the sambusa over, keeping the filling tightly wrapped inside and making sure the edges of the triangles are closed. Continue until you reach the end of the wrapper. Brush the last flap with the flour/water mixture and tightly fold to seal.
To fry: Heat about 2 inches of oil in a deep pan to about 350ºF. Fry sambosa in a single layer for 6-7 minutes. Transfer to a paper towel-lined plate. Serve with sahawiq or your favorite dipping sauce.
To make creamy sahawiq: Add all the ingredients to a blender and blend for 30 seconds to 1 minute until chunky and combined.
Expert tips
- Folding: For a helpful visual guide to show folding, refer to this video.
- Don’t overfill: To avoid these coming open while cooking, don’t overfill with stuffing and be sure to seal them well.
- Ensure the frying oil is hot: It’s important to make sure the oil is hot enough before frying. The hot oil will immediately cook the outside of the pastry and prevent it from absorbing too much oil. If the oil isn’t hot enough, the pastries will act like a sponge, absorbing oil and becoming soggy and greasy.
Frequently asked questions
What are Sambusas made of?
A sambusa is a crispy pastry filled with a savory filling that typically includes meat and/or vegetables and spices, then fried. They are commonly enjoyed throughout the Middle East, east Africa and south Asia.
What’s the difference between Sambusa and samosa?
Sambusa and samosa are similar and often the name is used interchangeably but there are some differences. Traditionally, samosas are vegetarian and filled with peas, potatoes, and spices, while sambusa is filled with meat or cheese mixed with onions and spices. Samosa is of Indian origin, while sambusa is of Ethiopian origin.
Can you make these in the oven or air fryer?
You can bake sambusa, but they won’t be have the same crispy texture. To bake these in the oven, line a baking sheet with parchment paper, spray the sambusa with cooking spray, and bake at 375ºF for 15-20 minutes, flipping around the halfway mark. To air fry, heat to 350ºF, spray the sambusa and cook for 13-15 minutes, flipping at the halfway mark.
Variations
- Protein: This recipe works with any ground meat. Try making them with ground chicken, lamb, or even ground turkey!
- Vegetarian option: To make these vegetarian, use any cooked beans or cooked potatoes for the filling. To use potatoes and/or beans, cook down the onions and follow the recipe then add the cooked beans or potatoes with the herbs.
- Wrappers: If you find the long type of sambosa wrappers in your local Middle Eastern market then you do not need to cut or double them and can use them as is. I usually use the Chinese wrappers, which I buy from my local Asian market. If you do not have any of these markets nearby, you can also use wonton wrappers from Walmart. This filling is also great in empanada wrappers too!
Serving suggestions
Beef sambusas are wonderful as an appetizer, snack or part of a main meal. They pair especially well with Indian-style meals and dipping sauce, like the creamy sahawiq. For parties and other gatherings, serve them alongside other appetizers like Buffalo Chicken Dip and Honey Garlic Chicken Wings.
Storage recommendations
Beef sambusas are great leftovers and rewarmed to enjoy later! Use the air fryer to keep them nice and crispy.
- In the refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat in an air fryer or oven to maintain the crispy exterior. To reheat in the oven, bake at 350 degrees Fahrenheit for 5-8 minutes. Air fry at 400 degrees Fahrenheit for 3-5 minutes.
- To freeze: Place the prepared sambusa on a baking tray or sheet pan in a single layer. Pop them in the freezer for a few hours to flash freeze. Then, transfer them to a freezer-safe bag and fry them from frozen when you’re ready to serve! These keep for 3-4 months in the freezer. Be sure to label the bag with the date!
More Middle Eastern recipes to try
Beef Sambusa
Ingredients
- 1 pounds ground beef/lamb
- 1 small onion, chopped
- 1 jalapeño, chopped
- 2 cloves garlic, minced
- 1 teaspoon EACH cumin powder, coriander powder, paprika, salt
- 1/4 teaspoon EACH turmeric, 7 spice (or allspice), black pepper
- ½ cup chopped cilantro
- ½ cup chopped parsley
- ¼ cup chopped dill, optional
For assembling
- 1 12-16 ounce package spring roll wrapper*
- 1 quart oil for frying, or as needed
- 1/4 cup all-purpose flour mixed with 1/4 cup water
Creamy Sahawiq
- 2 roma tomatoes, roughly chopped
- 1/2 jalapeno
- 1/2 clove garlic
- 3-4 sprigs cilantro
- 1 Tablespoon cream cheese
- Salt & pepper, to taste
Instructions
To cook filling:
- Heat a large heavy duty pan over medium-high heat. Add the beef and onion and sauté for 4-5 minutes, breaking down beef until slightly browned.
- Add the jalapeño, garlic, and spices and sauté another 3-4 minutes. Turn off heat and stir in the cilantro, parsley, and dill. Allow mixture to cool for at least 20 minutes before handling.
- In a small bowl combine 1/4 cup all purpose flour with 1/4 cup water to form a paste that will be used to seal the sambusas.
To make Asian egg roll style samosa:
- Place one egg roll wrapper in a diamond shape on a flat surface. Add 1/4 cup of filling onto the bottom third of the wrapper and fold the bottom corner over the filling, tucking underneath. Roll tighly towards the center, folding in the sides to form a tight roll. Brush the last flap with the flour/water mixture to seal.
To make Yemeni/Saudi style triangles:
- Cut the spring wrappers in 3rds to form 3 rows. Peel the wrappers in twos so that each wrapper is two layers. Begin to spoon about a tablespoon of filling onto the end of each sambusa wrapper. I do this in an equilateral triangle shape. Fold the sambusa over, keeping the filling tightly wrapped inside and making sure the edges of the triangles are closed. Continue until you reach the end of the wrapper. Brush the last flap with the flour/water imxture and tightly fold to seal.
To fry:
- Heat about 2 inches of oil in a deep pan to about 350ºF. Fry sambosa in a single layer for 6-7 minutes. Transfer to a paper towel lined plate. Serve with sahawiq or your favorite dipping sauce.
To make creamy sahawiq:
- Add all the ingredients to a blender and blend for 30 seconds to 1 minute until chunky and combined.
Video
Notes
- Protein: This recipe works with any ground meat. You can also use any cooked beans or cooked potatoes. To use potatoes or beans, cook down the onions and follow the recipe then add the cooked beans or potatoes with the herbs.
- Wrappers: If you find the long type of sambosa wrappers in your local Middle Eastern market then you do not need to cut or double them and can use them as is. I usually use the Chinese wrappers, which I buy from my local Asian market. If you do not have any of these markets nearby, you can also use wonton wrappers from Walmart. This filling is also great in empanada wrappers too!
- Folding visual: Please refer to this video for folding.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
