Middle Eastern Beef Samosas

5 from 3 votes

Middle Eastern Beef Samosas

Beef samosas Syrian-style, flavored with tangy pomegranate molasses folded into perfect triangles and fried until golden brown. This beef samosa appetizer is freezer-friendly and delicious.

Servings: samosas

Ingredients

1 packet samosa pastry around 30 sheets
1 lb lean ground beef
1 large onion chopped
2 tablespoon pomegranate molasses
1 tablespoon olive oil
1 teaspoon Lebanese 7 spices
1 teaspoon salt
1 teaspoon black pepper
oil for frying

US Customary - Metric

Instructions

Start with the filling by cooking the onions in a tablespoon of olive oil, until soft and translucent. Add the beef and spices, stirring frequently until fully cooked (about 10-15 minutes). Taste and adjust the spices to your liking. Once the meat has fully cooked, take the mixture off the heat and mix in the pomegranate molasses. Set aside to cool.
Lay a samosa wrapper flat on your working station, vertically. Add around a teaspoon and a half of beef filling and start folding upwards into a triangle over and over until the wrapper is fully wrapped onto itself. Dip your finger into warm water and seal the samosa well.
Repeat until you're out of samosa wrappers.
Heat the frying oil in a deep frying pan on the stove. Check if it's ready by placing the back of a wooden spoon in the oil. If it bubbles, then it's hot enough. If not, wait for a bit. Place the samosas in without overcrowding the pan and fry while stirring frequently until golden all over.
Place the fried samosas on a paper towel and serve immediately.

Notes

Keep the rest of the samosa wrappers covered with a towel while you work.
Use a slotted spoon or frying spatula to stir the samosas in the oil and make sure they cook evenly.
Storage: Fried beef samosas are best served immediately. These don't usually reheat well, so fry right before serving. You can make them in advance and store them in the fridge overnight or in the freezer for up to 3 months
Freezer instructions: Don't fry them, just place them in layers on top of each other with parchment paper in between each layer. Then seal in an airtight container or freezer bag. When you want to serve them, thaw them out and fry them. And that's it!

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