Recipe: Homemade Arab samsa step by step with pictures | Handy.Recipes

Homemade Arab samsa

Cooked Arabian homemade samosas

Time to cook: 120 minutes

Total Servings: 7

Nutritional Value

Recipe taken from Irina Khlebnikova, did not change the name. Arabian is as Arabian as it gets! The main thing is that it is very tasty! Layered, crispy and very filling. I think there are those who like to fudge it. Although, I must say that the second and subsequent times the cooking process speeds up a lot. You are very welcome to try it!

Author of the recipe

Ingredients for Arabian homemade samosas:


  • Wheat flour / Flour (+ flour for the dusting of the table (about 50g)) - 320 g
  • Milk - 250 ml
  • Sugar - 1 teaspoon
  • Salt - 0.5 teaspoon
  • Dough leavening agent - 0.5 teaspoon
  • Yeast (dry) - 0.5 teaspoon
  • Vegetable oil - 4 tablespoon


  • Potatoes - 4 pcs
  • Ground meat - 700 g
  • Onions - 1 pc
  • Salt - to taste
  • Spices - to taste


  • Vegetable oil - 1 tablespoon
  • Butter - 1 tablespoon
  • Wheat flour / Flour - 1 tablespoon
  • Milk - 300 ml
  • Salt - to taste

In addition

  • Wheat flour / Flour (for rolling dough) - 1 tablespoon
  • Corn starch (for sheeting) - 2 tablespoon
  • Vegetable oil (to grease dough) - 1 tablespoon
  • Butter (to grease the dough) - 50 g
  • Sesame - to taste

How to cook homemade Arabian samsa step by step with photos

Mix together sifted flour, yeast, baking powder, salt, sugar and stir together in a bowl.

Pour in vegetable oil and milk and knead into a soft, smooth dough, a bit softer than dumplings. Let it rest for 30 minutes.

Shape the samosa: divide the dough into 9 equal parts (I divided it into 14). Roll into a smooth ball and leave for 15 minutes, covered with clingfilm. Knead each piece of dough into a cake, roll it in the flour-starch mixture and roll out to a diameter of 30-35 cm. Thanks to the mixture of flour and starch, it is very easy to roll out.

Butter the center of the circle with a mixture of oils (melt 50g of butter and 2 tablespoons of herbal oil). )

Turn over with butter spread down, put mashed potatoes in the center of the dough first (boil the potatoes, mashed potato them, you can add butter).

Fry the stuffing with the onions. For the sauce, add flour to the oil mixture and gently, gradually pour in the milk, there should be no lumps. Put the mixture on a small heat and stir constantly until it thickens! Season with salt, add pepper. I like nutmeg. Basically, we cook béchamel sauce. By the way, if the stuffing is juicy, you can do without the sauce. Mix the stuffing with the sauce. The stuffing should not be too runny! Place on top of the mashed potatoes.

Gather the edges of the dough over the filling in a knot, twist, straighten the folds of the dough.

Tuck the dough under the bottom of the samosa. Simply flip the samsa over on your palm and arrange the folds.

You will have a little piece like this.

Grease the samosa with butter. Sprinkle with sesame seeds.

Bake at 200 degrees until browned. Butter the ready samosa too... Crispy and juicy aromatic samosa is ready! Our table is ready, surrounded by impatient homeothers! Bon appetit!

Nutritional Value:

Whole Dish:
4193.9 Calories
63.1 g
128 g
503.2 g
Per Serving:
599.1 Calories
9 g
18.3 g
71.9 g
170.5 Calories
2.6 g
5.2 g
20.5 g

Meat, Salt, Vegetable Oil, Flour, Wheat Flour, Potatoes, Sugar, Butter, Onions, Spices, Creamy, Milk, Sesame, Crunchy, Baking powder, Yeast, Baking, Cakes, Stuffed Meat, Corn Starch, Baked, Dough

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