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Bahraini Samosa Ragif
A savory and crispy Bahraini snack, these samosa ragifs are thin, fried pastries filled with a spiced mixture of minced meat, onions, and herbs. They offer a delightful crunch and a burst of flavor, often enjoyed as an appetizer or a light meal.
đ§ Ingredienser
- 300 g Ground lamb or beef
- 2 medium Onions(finely chopped)
- 3 minced Garlic cloves
- 0.5 cup Fresh coriander(chopped)
- 0.5 cup Fresh parsley(chopped)
- 1.5 tsp Baharat spice mix
- 0.5 tsp Turmeric powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 20-25 sheets Samosa pastry sheets
- for frying Vegetable oil
đšâđł Instruktioner
- 1
In a pan, heat a little oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Add the ground meat to the pan and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- 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
Remove the filling from heat and let it cool completely. This is crucial to prevent the pastry from becoming soggy.
- 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
Repeat with the remaining pastry sheets and filling.
- 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
Carefully fry the samosa ragifs in batches, turning occasionally, until golden brown and crispy on all sides, about 3-5 minutes per batch.
- 10
Remove the fried samosa ragifs with a slotted spoon and drain them on paper towels. Serve hot.
đĄ Proffstips
- âEnsure the filling is completely cool before stuffing the pastry to avoid making it soggy.
- âDon't overcrowd the pan when frying; fry in batches for even crispiness.
- âAdjust the spices to your preference. Some variations include a pinch of chili flakes for a bit of heat.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Vegetarian version: Use a filling of spiced potatoes, peas, and onions.
- Add a tablespoon of tomato paste to the meat filling for a richer flavor.
- Serve with a side of mint chutney or a yogurt-based dip.