Wednesday, February 27, 2008


Can one honestly resist this delectable bite?

"Whoop! there it is!

"Drie hoekie vleis koekie" ( Three sided meat tart)

This hors d' oeuvres is by no means a culinary mediocrity! There is no cultural correctness needed to eat a samoosa. The samoosa is definitely not an acquired taste, because that lethal first bite will hook and reel you in! The golden, brown, crispy exterior beckons you to take a bite and the robust, spicy beefy interior makes this hors d' oeuvres far from ho-hum!


Please use organic ingredients when possible!

The shell:( Samoosa pur)
  • 2 c flour( all purpose)
  • 2/3 c H20
  • 1/4 t kosher salt
  • 1/4 c vegetable oil

Sift the flour and the salt, and pour into a food processor. Turn on the processor and add the h20 gradually to make a stiff dough. Remove the dough and divide into 12 smooth balls and place back in the processor with the top back on( keeps it moist). Working with the first six balls of dough: Roll out each on a floured surface to about 4 inches and brush with oil and sprinkle with flour all over the circle except for the last circle. LEAVE THIS ONE AS IS. Pile the six circles on top of each other with the ungreased disc on the very top and press along the edges lightly to match the sides. Roll out this pile to a big circle as far as the dough would allow you to go about 12 inches. Brush this big circle with oil and then bake in a preheated oven 400 degrees for about a minute and a half, turn the dough over and bake other side for another minute and a half just until the layers rise slightly. Remove and trim the edges, and try to formulate into a square and then cut this big square into four strips about 2 and a half inches wide. Finally pull all the layers apart and lay on a clean, damp towel and cover with the towel until you are ready to stuff it. Fill each strip of pastry with about 2 t ground beef filling and fold the strip into a triangle. Make a paste 6 t of flour and 6 t of h20 and then just "glue" the triangle close with the paste. Store the uncooked samoosas in a plastic bag in the freezer or if you cannot wait fry in deep oil until crispy and golden brown.


  • 2 onions chopped in small dice
  • 1 lb ground beef
  • 2 t minced garlic
  • 1 t ginger pounded
  • 1t garam masala( I roast my own mixture)
  • 1t turmeric
  • 1t meat masala or you can use paprika
  • 1 small finely diced jalapeno
  • 1/2 c chopped cilantro

Saute' the onions in about 2T olive oil until translucent about 5 mins. Wash and drain all the water from the ground beef in a colander and then add to the onion mixture and break up the lumps with a spoon. Add 1 t kosher salt and cook for 25 mins. Add all the spices and the jalapeno and cook for another 5 mins. Add the cilantro. Check for seasoning again. Turn off the heat and let the mixture cool before filling the pastry.

I make this during the Fast and on Eid day.




Riyaana said...

Samoosas...mmmm...this definitely gets me salivating like pavlov's dog.
One word for you: Fed-ex!

Where's the milk tart or Buber pic?

Nuri Hartley said...

Your blog is bakgat ho. Love the copehangens. Let's get the family together and have a lekk-irr buber jol soon.Bring die samoosas en slap(slup) chips. I'll bring the buber en koeksisters. Doekies en koefiyas a must or you'll be sorted out with.
South African english is lekkir man.
ps. love the blog.

Anonymous said...

Is this what people mean when they talk about the holy trinity?

Cindy said...

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Yasmeen said...

The samosas look nice and crispy. your an expert cook i must say:)