Samosas (corrected)

Yield: 6 -8

Measure Ingredient
2 tablespoons Vegetable oil
1 medium Onion; peeled and finely chopped
2 \N Cloves garlic; peeled and minced, (up to 3)
1 teaspoon Grated peeled fresh ginger root
1 teaspoon Ground cumin
½ teaspoon Ground cinnamon
½ teaspoon Ground turmeric
½ teaspoon Ground cloves
½ teaspoon Ground cardamom
\N \N Salt to taste
1 cup Ground beef
¼ cup Chopped fresh mint leaves
¼ teaspoon Crushed red pepper; (cayenne)(optional)
¼ pounds Fresh or thawed frozen phyllo dough or strudel leaves
\N \N Melted margarine

Source: The Kosher Gourmet

1. In a medium skillet, heat oil over medium heat. Add onion and saute 5 minutes, or until golden, stirring often. Add garlic, ginger root, all ground spices, and salt to taste. Cook 5 minutes, stirring often.

2. Stir in ground beef; cook, stirring often, until meat loses its red color. Reduce heat to low; cover and simmer 10 to 15 minutes, until meat is tender. (add a little water if mixture becomes too dry) Stir in mint and cayenne, if desired; remove from heat.

3. Preheat oven to 400ºF. Stack phyllo dough on oiled work surface. With sharp knife, cut lengthwise into stripe 21/2 inches wide. Work with 1 or 2 strips at a time, keeping remaining phyllo covered with towel. (I generally layer 3 strips or phyllo on top of each other, brushing each layer with margarine. This makes the outside thicker.) Spoon a small amount of beef filling on one end of phyllo strip. Fold phyllo over filling, then fold up diagonally three or four times to form a small triangle. (Keep folding until the end of the strip) Repeat with remaining phyllo and filling.

4. Place triangles on cookie sheet and brush with melted margarine. Bake 5 minutes. Reduce oven temperature to 375ºF and bake 10 to 15 minutes longer, or until samosas are crisp and golden brown. Serve hot.

Posted to JEWISH-FOOD digest Volume 98 #038 by auntiekim@... (KImberly E Novak) on Jan 21, 1998

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