Samboosa I

Description
Triangular fried "eggroll"-like appetizers - a must for Ramadan

Ingredients

 * approx. 1 pound (or ½ kg) of fresh ground meat
 * 2 tablespoons vegetable oil
 * 1 diced onion
 * 1 clove of garlic, smashed
 * ¾ cup grated carrot
 * ½ cup frozen green peas
 * ¼ cup chopped parsley, cilantro, or fresh coriander
 * 2 tablespoons tomato paste
 * 1 tablespoon ground cinnamon powder
 * ½ teaspoon each: turmeric, cumin, black pepper
 * ¼ teaspoon red pepper powder or 1 chopped fresh hot pepper (or to taste)
 * salt (or 1 bouillon cube) to taste
 * samboosa wrappers, egg roll wrappers, or filo pastry sheets
 * vegetable oil for deep frying

Directions

 * 1) In the 2 tablespoons of vegetable oil, brown the ground meat (breaking it into small pieces) with the onion and garlic.
 * 2) Add the carrots, parsley, tomato paste, spices and salt.
 * 3) Saute for two minutes.
 * 4) Spread the mixture evenly in the bottom of the skillet and add enough water just to barely cover the mixture.
 * 5) Cover and simmer over low heat until the carrot is tender and the liquid is nearly all evaporated.
 * 6) Add the thawed frozen peas in the last few minutes of cooking.
 * 7) When cooking is complete, remove the skillet from the heat and allow the meat mixture to cool to room temperature.
 * 8) To roll: lay out a samboosa wrapper (long and rectangular in shape) with a short edge of the rectangle directly in front of you.
 * 9) Place a rounded tablespoon of meat mixture near this edge.
 * 10) Then folding away from you (towards the other short edge), enclose the meat mixture in the wrapper by folding the wrapper in a triangular shape.
 * 11) On the side, make a paste of flour and water (¼ cup flour and ½ cup water).
 * 12) Moisten the final edge of the samboosa wrapper with the flour paste to cause it to stick and keep the individual samboosa in its triangular shape.
 * 13) Place wet ("pasted") side down on a lightly greased plate.
 * 14) Note: if using eggroll wrappers or filo dough, you must cut it into rectangles before stuffing with the meat mixture.
 * 15) For filo dough, use a thickness of two or three sheets.
 * 16) The rectangles can be cut 1½ - 2½ inches wide, depending on the desired size of the finished appetizer, and should be long enough to enable you to completely enclose the meat mixture when folding.
 * 17) When all of the samboosa have been rolled, fry a few at a time in a heavy skillet in one inch of vegetable oil until the wrapper is golden and crispy.
 * 18) Flip at least once while frying to brown both sides.
 * 19) Drain on paper towels.
 * 20) Serve warm.