| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Jewish | 6 | -8 | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | Onion, peeled and finely | |
| chopped | ||
| 2 | Cloves garlic, peeled and | |
| minced up to 3 | ||
| 1 | t | Grated peeled fresh ginger |
| root | ||
| 1 | t | Ground cumin |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Ground turmeric |
| 1/2 | t | Ground cloves |
| 1/2 | t | Ground cardamom |
| Salt to taste | ||
| 1 | c | Ground beef |
| 1/4 | c | Chopped fresh mint leaves |
| 1/4 | t | Crushed red pepper |
| cayenneoptional | ||
| 1/4 | lb | Fresh or thawed frozen |
| phyllo dough or strudel | ||
| leaves | ||
| Melted margarine |
INSTRUCTIONS
Source: The Kosher Gourmet 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. 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. Preheat oven to 400°F. 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. Place triangles on cookie sheet and brush with melted margarine. Bake 5 minutes. Reduce oven temperature to 375°F 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 [email protected] (KImberly E Novak) on Jan 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 179
Total Fat: 20.3g
Cholesterol: 0mg
Sodium: 346.6mg
Potassium: 173.9mg
Carbohydrates: 4.9g
Fiber: 2.1g
Sugar: 1g
Protein: 2.1g