📝 About This Recipe
A cornerstone of Afghan hospitality, Sambosa-e-Goshti are exquisite hand-folded pastry triangles filled with a savory, aromatic blend of spiced ground meat and onions. Unlike their thicker-crust cousins, these Afghan delicacies feature a delicate, shatteringly crisp exterior that gives way to a succulent, peppery center. Often served at weddings and during Eid, they represent the perfect marriage of Silk Road spices and artisanal pastry techniques.
🥗 Ingredients
The Savory Meat Filling
- 1 lb Ground Beef (lean, 90/10 ratio preferred)
- 2 large Yellow Onions (very finely minced)
- 4 cloves Garlic (grated or crushed)
- 1 tablespoon Fresh Ginger (finely grated)
- 1.5 teaspoons Ground Black Pepper (freshly cracked for heat)
- 1 teaspoon Ground Coriander
- 1 teaspoon Salt (adjust to taste)
- 1/2 cup Fresh Cilantro (finely chopped)
Pastry and Frying
- 1 package Spring Roll Wrappers (25-30 count, 8-inch square size)
- 3 cups Vegetable Oil (for deep frying)
- 2 tablespoons All-purpose Flour (mixed with 3 tbsp water to make a 'glue')
Afghan Yogurt Dip (Chutney-e-Mast)
- 1 cup Greek Yogurt (plain and full fat)
- 1 teaspoon Dried Mint (crushed between palms)
- 1 clove Garlic (minced into a paste)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
In a large skillet over medium-high heat, add the ground beef. Cook while breaking it apart with a wooden spoon until it is fully browned and no pink remains.
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2
Drain any excess fat from the pan to ensure the filling isn't greasy. Add the minced garlic and grated ginger, sautéing for 2 minutes until fragrant.
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3
Stir in the ground coriander, salt, and the generous amount of black pepper. The filling should have a noticeable peppery kick.
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4
Add the finely minced onions to the beef. Cook for only 3-4 minutes—you want the onions to soften slightly but still retain some texture and moisture.
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5
Remove the skillet from the heat. Stir in the fresh chopped cilantro. Spread the mixture on a baking sheet to cool completely before filling the pastry.
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6
Prepare your 'glue' by mixing the flour and water in a small bowl until it forms a smooth, thick paste.
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7
Slice the square spring roll wrappers into thirds lengthwise to create long rectangular strips (approximately 2.5 inches wide).
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8
Place one strip on a clean surface. Put a rounded tablespoon of the cooled meat mixture at the bottom end of the strip.
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9
Fold one corner of the pastry over the filling to form a triangle. Continue folding the triangle up the strip, flag-style, maintaining the triangular shape.
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10
When you reach the end of the strip, brush a small amount of the flour paste on the remaining edge and seal it tightly against the sambosa.
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11
Repeat until all filling is used. Keep the prepared sambosas covered with a damp cloth to prevent them from drying out.
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12
Heat 2-3 inches of oil in a deep pan or wok to 350°F (175°C). Test with a small piece of pastry; it should sizzle immediately.
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13
Fry the sambosas in batches of 4-5. Cook for 2-3 minutes per side until they are a deep golden brown and exceptionally crispy.
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14
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot.
💡 Chef's Tips
Ensure the meat filling is completely cool before wrapping; warm filling will steam the pastry and make it soggy. Do not overcook the onions in the filling—they should provide sweetness and moisture during the frying process. Keep your spring roll wrappers covered with a damp towel at all times, as they dry out and crack within minutes of exposure to air. For an authentic touch, use a heavy hand with the black pepper; it is the signature flavor profile of Afghan meat sambosas. If you prefer baking, brush them generously with oil and bake at 400°F for 15-18 minutes, though frying is the traditional method for the best texture.
🍽️ Serving Suggestions
Serve with a side of 'Chutney-e-Gashneez' (Afghan spicy cilantro and walnut chutney). Pair with a hot pot of green tea infused with cardamom pods. Serve as an appetizer before a main course of Kabuli Pulao. Include a side of thinly sliced red onions tossed with sumac and lemon juice. Offer the cool mint-yogurt dip included in this recipe to balance the peppery heat.