Sambosa Ghousti (Turnovers with ground beef and chickpeas)
Published February 25, 1986
- Total Time
- 20 minutes
- Rating
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Ingredients
2 tablespoons corn, peanut or vegetable oil
½ cup finely chopped onion
¼ pound ground beef
⅓ cup water
1 cup canned or freshly cooked drained chickpeas
Salt to taste if desired
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 tablespoon ground coriander
12 prepared raw won ton skins, available in Chinese markets and specialty shops
Oil for deep frying
Nutritional analysis per serving
15 grams carbs; 5 milligrams cholesterol; 146 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 98 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the 2 tablespoons of oil in a saucepan and add onion. Cook, stirring, until golden brown. Add meat and cook, breaking up lumps with edge of a heavy metal spoon.
- Step 2
When meat loses raw look, add the water, stirring. Cook, stirring, until most of liquid evaporates.
- Step 3
Spoon meat mixture into a sieve and press to drain off oil.
- Step 4
Put chickpeas in container of a food processor or electric blender and grind as fine as possible. Put ground chickpeas in a mixing bowl and add the meat mixture, salt, pepper, garlic powder and coriander. Blend thoroughly.
- Step 5
Lay out won ton skins, a few at a time, on flat surface. Rub outer rims with water. Spoon equal portions of meat mixture into center of each. Fold over rims to make triangles, pressing with fingers to seal.
- Step 6
Heat oil for deep frying to about 365 degrees. Add turnovers, a few at a time, and cook until golden brown, turning as necessary, about 1 minute. Drain on paper towels.
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