📝 About This Recipe
A crown jewel of Afghan street food, Sambosa-e-Warqi is a masterclass in texture, featuring hundreds of whisper-thin, buttery layers that shatter upon the first bite. Unlike its deep-fried cousins, this 'warqi' (layered) version is traditionally baked to golden perfection and stuffed with a savory, aromatic meat filling seasoned with toasted cumin and fresh cilantro. It is a labor of love that represents the rich culinary heritage of the Silk Road, offering a sophisticated balance of crunch and spice.
🥗 Ingredients
The Warqi Dough
- 4 cups All-purpose flour (sifted)
- 1 1/4 cups Warm water (adjust as needed for a firm dough)
- 1 1/2 teaspoons Salt
- 1 large Egg (at room temperature)
- 2 tablespoons Vegetable oil (for the dough mix)
The Lamination (Layering)
- 3/4 cup Ghee or unsalted butter (melted and cooled slightly)
- 1/4 cup Cornstarch (for dusting between layers)
Savory Meat Filling
- 1 pound Ground beef or lamb (80/20 fat ratio is ideal)
- 3 medium Yellow onions (very finely minced)
- 1/2 cup Fresh cilantro (finely chopped)
- 1 tablespoon Ground cumin (toasted for best flavor)
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt (adjust to taste)
- 1-2 pieces Green chili (seeded and minced (optional))
Topping & Finish
- 1 Egg yolk (beaten with a splash of water)
- 1 tablespoon Nigella seeds or Black Sesame seeds (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the egg, oil, and warm water. Knead for 10-12 minutes until you have a smooth, elastic, and relatively firm dough. Cover with a damp cloth and let it rest for 30 minutes.
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2
While the dough rests, prepare the filling. In a large skillet over medium heat, brown the ground meat until fully cooked. Drain any excess fat.
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3
Add the finely minced onions to the meat. Sauté for only 3-4 minutes; the onions should soften slightly but still retain some texture and moisture. Stir in the salt, pepper, and cumin.
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4
Remove the meat mixture from heat and let it cool completely. Once cool, fold in the fresh cilantro and minced green chilies. This ensures the herbs stay vibrant.
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5
Divide the rested dough into 4 equal portions. Roll each portion out on a lightly floured surface into a very thin, translucent rectangle (as thin as possible without tearing).
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6
Brush the first sheet of dough generously with the melted ghee. Place the second sheet directly on top, brush with ghee, and repeat until all 4 sheets are stacked.
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7
Starting from the long edge, roll the stacked sheets tightly into a long log (like a Swiss roll). Wrap the log in plastic wrap and refrigerate for 20 minutes to firm up the ghee.
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8
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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9
Remove the dough log and cut it into 1.5-inch thick slices. You should see a beautiful spiral pattern on the cut side of each slice.
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10
Place a slice cut-side down on the counter. Gently flatten it with your palm, then use a rolling pin to roll it into a 5-inch circle. Try to keep the spiral centered.
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11
Place 2 tablespoons of the meat filling in the center of the circle. Fold the dough over to create a semi-circle or a triangle, pinching the edges firmly to seal. For a decorative touch, you can braid the edges.
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12
Place the sambosas on the baking sheet. Brush the tops with the egg yolk wash and sprinkle with nigella seeds.
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13
Bake for 30-35 minutes, or until the pastries are puffed up and a deep golden brown. The layers should be visible and crisp.
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14
Allow to cool for 5 minutes on a wire rack before serving to allow the internal steam to settle, which perfects the crunch.
💡 Chef's Tips
Ensure the meat filling is completely cold before stuffing; warm filling will melt the ghee in the layers and ruin the lamination. When rolling out the dough slices, don't use too much flour; if the dough is too dry, the layers won't separate beautifully. For the ultimate flaky texture, use ghee instead of butter as it has a higher smoke point and less water content. If you prefer a vegetarian version, substitute the meat with a mixture of spiced mashed potatoes and green peas. Don't overwork the dough once it's rolled into the log, as you want to keep those distinct 'warqi' layers intact.
🍽️ Serving Suggestions
Serve hot with a side of 'Chutney-e-Gashneez' (Afghan spicy cilantro and serrano dip). Pair with a pot of hot green tea infused with cardamom pods for an authentic experience. Accompany with a fresh 'Salata' (finely diced tomato, cucumber, and onion salad) to cut through the richness. These are excellent as a heavy appetizer or served alongside a festive Pulao during family gatherings.