👨‍🍳 作り方

1. 1

   In a pan, heat a little oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.

2. 2

   Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the ground meat to the pan and cook, breaking it up with a spoon, until browned. Drain any excess fat.

4. 4

   Stir in the chopped coriander, parsley, baharat spice mix, turmeric, salt, and black pepper. Cook for another 2-3 minutes until the herbs are wilted and the spices are fragrant.

5. 5

   Remove the filling from heat and let it cool completely. This is crucial to prevent the pastry from becoming soggy.

6. 6

   Lay out a samosa pastry sheet. Place about 1-2 tablespoons of the cooled meat filling near one corner. Fold the pastry to create a triangular shape, enclosing the filling. Continue folding until you reach the end of the sheet, sealing the edge with a little water or a flour-water paste if needed.

7. 7

   Repeat with the remaining pastry sheets and filling.

8. 8

   Heat a generous amount of vegetable oil in a deep pan or wok over medium-high heat. The oil should be hot but not smoking.

9. 9

   Carefully fry the samosa ragifs in batches, turning occasionally, until golden brown and crispy on all sides, about 3-5 minutes per batch.

10. 10

    Remove the fried samosa ragifs with a slotted spoon and drain them on paper towels. Serve hot.