Entree: Tajikistan – Northern Culinary Region – Самбӯса ➤ Sambusa (Triangular fried pastry filled with spiced minced lamb and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground black pepper
- 1/4 tsp (1 g) cayenne pepper or red pepper flakes
- 2 tbsp (6 g) chopped fresh cilantro
- 1 tsp (5 g) salt, or to taste
- 12 spring roll wrappers or small round phyllo sheets
- 1 large egg, beaten, approx. 1.75 oz (50 g) for sealing
- 2 cups (475 ml) vegetable oil for deep frying
- Lemon wedges for serving

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5–6 minutes, then add the garlic and cook 30 seconds until fragrant. Add 1 lb (454 g) ground lamb and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Stir in 1 tsp (5 g) ground cumin, 1 tsp (2 g) ground coriander, 1/2 tsp (2 g) black pepper, 1/4 tsp (1 g) cayenne, 2 tbsp (6 g) chopped cilantro, and 1 tsp (5 g) salt; cook another 1–2 minutes to toast the spices. Remove from heat and let the filling cool slightly.
2. Lay out a wrapper, place about 1–2 tbsp (15–30 ml) of the lamb filling near one edge, fold into a triangle and seal edges with the beaten egg. Repeat with remaining wrappers and filling. Heat 2 cups (475 ml) vegetable oil in a deep pan to 350°F (175°C) and fry the sambusas in batches until golden brown, 2–3 minutes per side. Drain on paper towels and serve hot with lemon wedges or plain yogurt.