Chicken Sambosa

Ingredients

• 2, cooked and finely shredded (about 150 g, or 1 heaped cup)chicken breasts
• 60 ml (¼ cup)olive oil
• 2 largeonions, halved and thinly sliced into wedges
• about 30 g (¼ cup)toasted almond slivers or pine nuts
• 45 ml (3 tbsp)sumac
• ½ tspsalt
• ¼ tspblack pepper
• ¼ tspground cumin
• ¼ tspground cinnamon
• 1 pack (500 g)sambosa wrappers
• about 8 g (1 tbsp)flour
• 7.5 ml (½ tbsp)water
• about 60 ml (¼ cup)vegetable oil

Instructions

1. 1

   Soften the onions

   Heat the olive oil in a deep skillet over a medium heat. Add the onions and cook, stirring often, for 8–10 minutes, until soft and beginning to caramelise.

2. 2

   Mix the filling

   Add the shredded chicken, toasted nuts, sumac, salt, pepper, cumin and cinnamon. Stir to combine, take the pan off the heat and leave the mixture to cool for about 5 minutes.

3. 3

   Fold the sambosas

   Place 1 tablespoon of filling at the bottom corner of a wrapper. Fold that corner over the filling to form a triangle, then keep folding the triangle up the wrapper. Mix the flour with the water to make a thick paste and use it to seal the ends so the sambosas do not open during frying.

4. 4

   Fry until golden

   Pour vegetable oil into a skillet to a depth of about 5 cm (2 inches) and heat over a medium-high heat. When the oil is hot, fry the sambosas for about 2 minutes per side, until golden brown. Transfer them to a paper-towel-lined plate to drain excess oil and serve warm, with yoghurt for dipping if you like.

What are chicken musakhan sambosas?

Sambosas are filled pastries folded into triangles and fried until crisp, enjoyed across Middle Eastern and neighbouring food traditions. This version takes inspiration from musakhan, a Palestinian dish known for chicken, onions and sumac.

Here, cooked shredded chicken is mixed with slowly softened onions, tangy sumac and toasted nuts. Using ready-made wrappers makes the folding and frying the main work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 299 calories, 0g protein, 0g carbs, 0g fat.

The wrappers provide most of the carbohydrates, while the olive and frying oils contribute much of the fat. Chicken supplies the main protein, with a smaller contribution from the nuts. Pair a serving with fresh vegetables or salad for a more balanced plate.

Build the filling

Onions: Give them the full 8–10 minutes in the olive oil so they soften and start to caramelise. Stir regularly to help them cook evenly.

Sumac and spices: Sumac brings the filling its distinctive tartness, while cumin and cinnamon add warmth. Stir everything through the chicken while the onion mixture is still in the pan.

Choose and handle the nuts

Almonds or pine nuts: Either option adds a toasted, crunchy contrast to the soft chicken and onions. The recipe calls for them toasted, so have them ready before they go into the filling.

Cooling: Let the mixture stand for about 5 minutes after taking it off the heat. This gives it a chance to cool slightly before you fill the wrappers.

Fold and seal neatly

First fold: Put 1 tablespoon of filling at the bottom corner, then fold the corner up and over it to make a triangle. Keep turning the triangle over itself as you work up the wrapper.

Seal: Mix the flour and water into a thick paste and use it at the ends of each sambosa. A well-sealed edge helps keep the filling inside as the pastry fries.

Fry for a crisp finish

Oil depth: The skillet should hold about 5 cm (2 inches) of vegetable oil. Heat it over a medium-high heat before adding the sambosas.

Doneness: Fry for about 2 minutes on each side, looking for an even golden-brown surface. Drain on kitchen paper before serving warm.

Serve them warm

These sambosas work well as a snack or starter, served warm while the wrappers are crisp. Yoghurt is an optional dip mentioned in the recipe.

For a more substantial plate, serve them alongside a fresh salad or vegetables; keep in mind the sambosas already contain pastry and fried oil.

Recipe notes & tips

• Slice the onions thinly so they soften evenly in the pan.
• Stir the onions frequently as they cook to help them caramelise without catching.
• Keep the filling to 1 tablespoon per wrapper so it is easier to fold.
• Make the flour-and-water paste thick enough to hold the wrapper edges together.
• Drain the fried sambosas on kitchen paper before serving.

Variations

• Swap the nuts: Use toasted almond slivers or pine nuts, as preferred.
• Add more sumac: Increase the sumac slightly for a sharper, tangier filling.
• Change the dip: Serve with yoghurt for dipping, as suggested in the method.
• Adjust the spices: Vary the cumin or cinnamon slightly to suit your taste.
• Serve as a starter: Offer the sambosas warm alongside a salad or vegetables.

Common mistakes to avoid

• Rushing the onions: They may stay firm; cook for the full 8–10 minutes until soft and beginning to caramelise.
• Filling too generously: The wrapper can be difficult to fold; use 1 tablespoon of mixture per sambosa.
• Skipping the seal: The sambosa may open in the oil; apply the flour-and-water paste to the ends.
• Frying before the oil is hot: The wrappers may not crisp as intended; wait until the oil is hot before adding them.
• Leaving them in too long: The wrappers can darken too much; check after about 2 minutes per side for a golden finish.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in an oven until hot and crisp; the wrappers may soften if reheated in a microwave.

Frequently asked questions