Samosas have traveled a long way—from Central Asia to India and the Middle East—and every region has its own spin. In the Levant, we often call these “Sambusak,” and the main difference is the dough. Unlike the paper-thin, phyllo-style wrappers you might see in store-bought versions, this recipe uses a homemade yeast dough. It puffs up when fried, creating a bubbly, slightly chewy crust that holds the meat juices perfectly.
I’ll admit, making your own dough adds an hour to the process, but the texture is worth it. It’s a bit of a project, so I usually make a double batch on a rainy Sunday and freeze half of them raw. The filling here is the classic ground meat and onion mix, simple and savory, but the real trick is mastering the seal so they don’t pop open in the oil.
Ingredients
The Dough
- 3 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 1 cup warm water (warm to the touch, not hot)
- 1 tsp vegetable oil (plus extra for the bowl)
The Filling
- 1 lb ground beef or lamb (85% lean works well)
- 1 large onion, chopped very fine
- 1 tbsp olive oil
- 1 tsp black pepper
- ¾ tsp ground cumin
- Vegetable oil for frying (canola or sunflower)
Instructions
- Bloom the Yeast: Mix the warm water and yeast in a small cup. Let it sit for 5 minutes until it gets frothy. If it doesn’t foam, your yeast might be dead, and the dough won’t rise.
- Mix and Knead: In a big bowl, whisk the flour and salt. Pour in the yeast water and the teaspoon of oil. Mix until it starts to come together, then get your hands in there. Knead for a good 8–10 minutes on the counter until the dough is smooth and bounces back when you poke it.
- Rise: Grease the bowl lightly, put the dough back in, and cover it with a towel. Let it rest in a warm spot for about an hour.
- Cook the Filling: While the dough naps, sauté the onions in olive oil with the cumin and pepper until they smell amazing. Add the ground meat and cook until browned. Crucial Step: Let the filling cool down completely. If you put hot meat on raw dough, it will melt through and tear.
- Shape: Punch the dough down and divide it into 10–12 balls. Roll each one out into a circle. Place a spoonful of meat in the middle. Fold it over into a half-moon shape.
- Seal: Pinch the edges incredibly tight. I use a fork to crimp the edges down just to be safe. A leaky samosa ruins the frying oil instantly.
- Fry: Heat your oil in a deep pan. Drop the samosas in (don’t crowd them) and fry for 6–8 minutes, flipping once. They should be golden and bubbly. Drain on paper towels.
Why You’ll Love This Recipe
- The Texture: The yeast dough creates a crust that is crispy on the outside but soft and pillowy on the inside, unlike crunchy spring roll wrappers.
- Freezer Friendly: You can freeze these raw. When a craving hits, you just fry them straight from frozen (add a minute or two to the cook time).
- Versatile: If you run out of meat, you can stuff the last few pieces with whatever cheese you have in the fridge.
Chef’s Tips for Perfection
- Don’t Overstuff: It’s tempting to pack them full of meat, but if the filling touches the edges where you need to seal, the dough won’t stick together, and it will burst in the fryer.
- Oil Temperature: If the oil is too hot, the outside will burn before the inside dough is cooked. If it’s too cold, they soak up grease. Aim for a steady sizzle, around 350°F.
- The “Glue”: If your dough feels dry and isn’t sealing, dip your finger in water and run it along the edge of the circle before folding.
Storage and Reheating
Cooked samosas will stay good in an airtight container for 2–3 days. To reheat, do not microwave them—they will get soggy. Pop them in a toaster oven or air fryer for 5 minutes to crisp them back up.
Nutritional Notes
Since these are deep-fried, they are calorie-dense. For a lighter version, you can brush them with oil and bake them at 400°F for about 20 minutes, though the texture will be more like a bread roll than a crispy pastry.
(Crispy Ground Beef Samosas – Done in 30 Minutes)
