Samosa Arabian Style

🔥 Prep

• Finely chop the 1 onion.
• Roughly chop 0.5 cup parsley.
• Measure out 1 tsp cumin and 1 tsp salt.
• Keep the 10 pastry sheets ready, separating them if stuck together.
• Have 300 g ground meat ready in a bowl.

🔥 Cook

• 1. Heat 2 tbsp oil in a skillet over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 3-4 minutes until translucent.
• 3. Add the 300 g ground meat, breaking it up, and cook for 6-8 minutes until browned.
• 4. Stir in 1 tsp cumin, 1 tsp salt, and cook for 1 minute to release aroma.
• 5. Remove from heat, stir in the chopped 0.5 cup parsley, and let the filling cool for 5 minutes.
• 6. On a clean surface, lay out one pastry sheet, place ~1 tbsp of filling near the bottom edge, fold into a triangle, sealing edges with a little water; repeat for all 10 sheets.
• 7. Heat enough oil for deep-frying in a pot to 180°C (or until a cube of bread sizzles and turns golden in 15 seconds).
• 8. Fry the samosas in batches, turning occasionally, for 3-4 minutes per side or until golden brown and crisp.
• 9. Use a slotted spoon to remove samosas and drain on paper towels for 2 minutes.

🔥 Serve

• Arrange the hot samosas on a platter with lemon wedges.
• Serve alongside a cool yogurt‑mint dip or tahini sauce.
• Pair with a simple tomato‑cucumber salad or warm flatbread.