📝 About This Recipe
A beloved treasure of Afghan street food, Sambosa-e-Pishaki are delightful, crispy hand-pies named for their unique shape resembling the ears of a cat. These golden half-moons are traditionally filled with a savory mixture of spiced ground meat or earthy leeks and herbs, then deep-fried to a perfect crunch. They offer a masterclass in texture—shattering at the first bite to reveal a steaming, aromatic interior that captures the soul of Kabul’s bustling markets.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (sifted)
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil (plus extra for frying)
- 1 cup Warm water (added gradually)
The Savory Filling
- 1 lb Ground beef or lamb (lean)
- 2 medium Yellow onion (very finely minced)
- 1/2 cup Fresh cilantro (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ground coriander
- 1 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Red chili flakes (adjust for heat)
- 1 teaspoon Salt (to taste)
Accompaniments
- 1 cup Plain yogurt (for dipping)
- 1 teaspoon Dried mint (for garnish)
- 1/2 cup Afghan Chutney-e-Gashneez (spicy green coriander chutney)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the 3 tablespoons of vegetable oil.
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2
Gradually add the warm water while mixing with your hand until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth, elastic, and no longer sticky.
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3
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This relaxes the gluten, making it easier to roll out thinly.
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4
While the dough rests, prepare the filling. In a large skillet over medium-high heat, brown the ground meat, breaking it into very small crumbles.
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5
Add the finely minced onions to the meat. Cook for 5-7 minutes until the onions are translucent and the moisture has evaporated. The filling must be dry to prevent the dough from getting soggy.
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6
Stir in the minced garlic, coriander, black pepper, chili flakes, and salt. Cook for another 2 minutes until fragrant, then remove from heat.
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7
Once the meat mixture has cooled slightly, fold in the fresh cilantro. Allow the filling to cool completely before assembling.
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8
Divide the rested dough into small, walnut-sized balls. On a floured surface, roll each ball into a very thin circle, approximately 4 inches in diameter.
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9
Place a heaping tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape.
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10
To create the 'cat-ear' look, pinch the edges firmly to seal. You can use the tines of a fork for a decorative edge or use the traditional 'braided' pinch technique.
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11
In a deep frying pan or wok, heat 2 inches of vegetable oil to 350°F (175°C). You can test the heat by dropping a small piece of dough; it should sizzle and rise immediately.
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12
Fry the sambosas in batches of 3 or 4, being careful not to crowd the pan. Fry for 2-3 minutes per side until they are a deep golden brown and blistered.
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13
Remove with a slotted spoon and drain on paper towels to remove excess oil.
💡 Chef's Tips
For the crispest results, ensure your filling is completely cool and dry before stuffing. If you are short on time, high-quality store-bought dumpling wrappers can be used, though they won't have the same rustic texture. To prevent the dough from drying out while you work, keep the dough balls covered with a damp towel. Do not overfill the dumplings, or they may burst in the hot oil; a tight seal is essential. For a vegetarian version, substitute the meat with chopped leeks (Gandana) and a touch of salt and pepper.
🍽️ Serving Suggestions
Serve hot immediately with a side of spicy Afghan green chutney (Chutney-e-Gashneez). Pair with a bowl of cooling garlic-yogurt dip dusted with dried mint. Accompany with a pot of hot green tea (Chai-e-Sabz) flavored with cardamom. Serve as a platter-style appetizer alongside fresh sliced radishes and scallions. These make a fantastic snack for afternoon guests or as a side to a larger Afghan feast of Kabuli Pulao.