🥟 Chicken samboosa
Chicken samboosa are golden pastry triangles filled with shredded chicken, softened onion, black pepper and melting cheese, fried until crisp. Savoury and juicy inside with a crackling shell, they are a fixture of the Ramadan table across the Gulf, served hot alongside soup at iftar.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 12 samboosa pastry sheets (spring roll pastry)
- 300 g cooked chicken breast, shredded
- 1 onion, finely chopped
- 100 g mozzarella, grated
- ½ tsp black pepper, salt
- 1 tbsp oil for the filling
- Flour-and-water paste to seal
- Oil for frying
Method
- Soften the onion in 1 tbsp oil, add the chicken, pepper and salt and cook for 2 minutes; let cool and stir in the cheese.
- Place a spoonful of filling at one end of a pastry strip and fold into a triangle to the end.
- Seal the edge with a little flour-and-water paste.
- Fry in hot oil for 2–3 minutes until golden, drain and serve hot.
How to make it lighter
- Oven-bake at 200 °C, brushed lightly with oil, instead of deep-frying.
- Use less cheese and more onion and chicken breast in the filling.
- Count your pieces — two samboosa with a bowl of soup make a balanced iftar starter.
History
Samboosa is the Arabian Peninsula’s name for the samosa, a filled pastry that spread along trade routes between Central Asia, Persia and India. In Saudi Arabia and the Gulf it is an essential dish on the Ramadan iftar table.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →