Published: · Modified: by Famidha Ashraf with 1 Comment
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Lebanese or Arabic chicken samosa recipe with ingredients like parsley, pine nuts and pomegranate molasses and spices like allspice, cinnamon and cardamom can make a delicious flavour profile.
A ramadan tradition that never fades.
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Ingredients used
Instruction
How do you make a samosa triangle?
How to freeze samosas?
How to fry frozen samosas?
📖 Recipe
💬 Comments
Ingredients used
Meat: I used boneless chicken breast and ground it myself using a grinder. You may use minced chicken.
Veggies: You will need onions, garlic cloves, green chillies and parsely leaves
Ground spices: allspice, cinnamon, cardamom, pepper and turmeric
Oil: olive oil
pine nuts: If you can't source pine nuts, you may use any other chopped nuts like slivered almonds or walnuts but the flavours are different.
pomegranate molasses: If you can't find this in your place, use some tamarind paste and sugar.
samosa sheets: I always use the frozen switz samosa sheets.
flour: a little to make a paste to seal the samosas
frying oil: I use sunflower oil for my deep fryng activities.
Instruction
This Arabic chicken samosa recipe uses a method that results in juicy samosas. We couldn't stop raving about it. This is less time-consuming as we don't have to cook the chicken and shred it and then go it back into the pan etc.For this method, we use raw chicken breast and process them along with other ingredients as we do for kebabs and koftas. You may use minced chicken and continue with the same process. And then cook them - this way the chicken holds moisture making it juicier samosa filling.
Watch my video to get an idea of how to make a samosa triangle.
How to freeze samosas?
For these samosas, I used Switz samosa sheets. Fill, wrap and freeze flat in a tray until fully frozen. Remove and stack in a freezer-friendly box or bag. Store in the freezer for not more than 2 months. I noticed the flavour is compromised after that time.
How to fry frozen samosas?
To fry frozen samosas, pleasedo not thaw. Get your oil hot enough to fry on a medium flame. You can test the oil with a small piece of samosa or any dough you have. If it sizzles up and stays afloat, then the oil is ready. But if it sizzles up and becomes brown too quickly, then the oil is too hot so you need to reduce the flame to bring down the temperature. Drop a few frozen samosas from the freezer to hot oil and fry until golden turning sides often maintaining the flame at medium flame. Fry only 2 to 3 samosas at a time to maintain the oil temperature.
Want to bake samosas?Check out my article on how to bake samosas!
Lebanese chicken samosa recipe using parsley, pine nuts, pomegranate molasses and spices like allspice, cinnamon and cardamom!
Prep Time40 minutesmins
Cook Time1 hourhr
Total Time1 hourhr40 minutesmins
Course: Appetizer
Cuisine: lebanese, middle eastern
Servings: 25samosas
Author: Famidha Ashraf
INGREDIENTS
For the Chicken Mixture
450gramsboneless chicken chopped into bite-size
2medium-sized red onionschopped
5garlic cloveschopped
5green chillieschopped
1teaspoonallspice powder
1teaspooncinnamon powder
½teaspoongreen cardamom
½teaspoonblack pepper powder
¼teaspoonturmeric powder
Salt to taste
For the filling
2tablespoonolive oil
2tablespoonpine nuts
1tablespoonpomegranate molasses
fresh parsleychopped finely
For the Samosas
Samosa sheets
2tablespoonall-purpose flourmixed with 3 tablespoon water
Oil to deep fry
INSTRUCTIONS
Add all the ingredients listed under "For the chicken mixture" into a food processor or mixie and grind until it becomes one mass. Approx 3 to 4 pulses and 2 to 3 grinds.
Heat the olive oil in a wide shallow pan
Fry the pine nuts until light brown, remove and keep aside
Add the ground chicken mixture to the same pan and cook on medium to high flame until chicken is cooked through. Make sure to break down the lump with the ladle as it cooks.
Cook until almost all excess liquid is evaporated
Add the pomegranate molasses and mix well
Switch off and add the fried pine nuts and fresh parsley
Let it cool to room temperature before you can use it in stuffing samosas, rolls, sandwiches, wraps etc.
In the Arab world, samosas is called samboosa or samboosak. A variety of fillings are used, such as salty white cheese, spiced meat and nuts, and vegetables. Compared to Indian samosa, Arabic samboosa uses a thinner dough, making it crispier.
Add chicken, chili powder, garam masala, black pepper, turmeric, and coriander; cook, stirring occasionally to break up meat into small pieces, until chicken is cooked through, about 4 minutes. Stir in cilantro. Remove from heat; set aside. Divide rested dough into 7 (about 1 1/2-ounce) balls.
Did you know that the samosa has a Central Asian origin? The earliest recipes are found in 10th–13th-century Arab cookery books, under the names sanbusak, sanbusaq, and sanbusaj, all deriving from the Persian word sanbosag.
Although many think the samosa originated in South Asia, its roots can be traced back to Central Asia & the Middle East. In Arab cookbooks dating from the 10th to 13th centuries, pastries were referred to as 'sanbusak,' derived from the Persian term 'Sanbosag.
Briouats are triangular fried pastries with a sweet or savoury filling, making them one of the most diverse Moroccan foods. In look they may remind you of an Indian samosa, but the flavours are distinctly Moroccan.
Samosa dough are made with following ingredients: Maida (Refined flour) - 2 cup (250 grams)Ghee/vegetable oil - 1/4 cup (60 grams)Salt - 1/2 tsp (as per taste)
Pakoras are circular, but Samosas are triangular. While Pakoras can be either savory or sweet, Samosas are typically made with a savory filling. While samosas are typically made with potato filling and wheat flour dough, pakoras are typically made with besan (chickpea flour) and deep-fried.
Ramadan is one of the five pillars of Islam and lasts roughly one month during the ninth month in the Islamic calendar. Each evening after sundown during Ramadan, “people break fast together and eat as much fried food as possible,” including samosas, Alam explained.
However, in Somalia, the consumption of samosas has been banned since 2011. The triangular shape of the samosa is deemed offensive by the 'Al-Shabaab group,' as it symbolizes the Christian Holy Trinity. Violating this law can lead to severe punishment.
It is famous in the Indian subcontinent as well as Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa, as well as South Africa. Pakistan style fried Samosas during Ramadan.
You will be surprised to know that our beloved Samosa has been banned in Somalia since 2011. The reason lies in its triangular shape. The Sunni Islamist military and political organisation Al-Shabaab group find the triangle shape to be offensive as. they associate it with the Holy Trinity in Christianity.
The main differences are: Shingara has a sweeter and crunchier filling as compared to the slightly tangy filling of samosas. Samosas are usually larger in size than their Bengali counterpart and singaras usually have a thin, flaky outer crust versus the thicker outer crust of samosas.
Arabic flatbread or pita bread "khubz" or "Kuboos". Enjoy the delicious Arabic Khaboos bread, perfect to pair with Shawarma, Roti, and any Mediterranean Mezze Platter.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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