SAMSA : Grandma Cooking Crispy Uzbek Samosa and Traditional Baklava!

ground meat

🥗Healthier: chicken

💰Cheaper: lentils

Lentils provide a vegetarian option that is budget-friendly.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Mashed cauliflower reduces carbs while maintaining texture.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs can be used when fresh ones are unavailable.

Mix flour, water, and salt in a bowl to form a dough.

Knead the dough on a floured surface until smooth, about 5-7 minutes.

Cover the dough with a cloth and let it rest for 30 minutes.

In a skillet, heat vegetable oil over medium heat.

Add chopped onion and cook until translucent, about 3-4 minutes.

Stir in ground meat and cook until browned, about 5-7 minutes.

Add diced potato, grated carrot, cumin, black pepper, and minced garlic; cook for another 5 minutes.

Remove from heat and mix in chopped fresh herbs.

Divide the dough into small balls and roll each into a thin circle.

Place a spoonful of filling in the center of each circle.

Fold the dough over to create a triangle and seal the edges by pressing firmly.

Heat oil in a deep pan over medium-high heat until shimmering.

Fry the samosas in batches until golden brown, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens