Ramadan Preparations: The Samboosa Making

By | July 3, 2012

I’m a person who cannot resist samboosa. Given that I can polish off a platter of samboosa without looking twice, I limit myself to having it during Futoor in Ramadan and having it only baked instead of fried. Therefore, I have this tradition of making my own samboosas with my own ingredients when Ramadan approaches.

I know I don’t have to make samboosas at home given that they can be found everywhere but making samboosas is so easy plus its soothing, to me at least since it brings me back to the simple days of my childhood when we wrapped samboosas ourselves. Some women now adays look down at people who wrap samboosas themselves, even make fun of them. Well, guess what? You can spare me the spoiled attitude. I want to make them, kaifi! Anyways,  this is what I need.

A selection of cheeses: Akawi, Halloumi, Low fat low salt feta cheese, and Kiri. This year I chose Alban Dairy’s akawi and halloum for I have had a delicious previous experience (post). I cannot wait to see how they will elevate the taste of my samboosas.

Sheets of samboosa dough, quality ones of course. I only purchase mine from Qadsiya Co-op samboosa guy. They have the best samboosas in Kuwait, hands down. I usually purchase one kilo and its enough for around 100-120 samboosas.

I freeze my samboosas in Tupperware boxes. Therefore I use wax paper between samboosa layers so they don’t stick to each other. I cut them the size of the box.

Now if I’m using akawi cheese I need to have it soaking in water for two days otherwise it would turn out too salty. Two days later I wash it and chop it into cubes with the halloum cheese, add some chopped fresh herbs, whatever I can find, and mix well.

The low fat low salt white cheese I use is mixed with dry mint.

I found out that the dry mint tastes much better than fresh mint in samboosas for some reason. mixing them both can’t be easier.

The last thing I need is a glue used to close the samboosas. Nothing fancy, just a bit of flour -wheat, rice, corn- mixed with a bit of warm water.

Now that everything is ready, its time to wrap the samboosas. I put on a dvd -The ring- and sat on the dining table watching and wrapping.  First I take out a few sheets of samboosa dough at a time, covering the remaining sheets with a damp towel so it doesn’t dry up.

The samboosa sheets are so tempting, I cannot resist not sneaking a few while wrapping samboosas and eating them especially if they are bought fresh and bubbling hot. Next, this is how you wrap it in steps, its so easy, basically you fold it 3 times as a triangle and fill it with the akawi cheese mix then seal off the edge and voila, you are done!

The technique differs a bit when wrapping soft cheese, it becomes much easier.


And with Kiri cheese is its even easier as the Kiri cheese square is the perfect size for a samboosa when cut in half.

As for the samboosa filling, the world is full with possibilities. Cheeses, Pizza filling (tomato sauce, olives, and mozzarella cheese), Mexican (re fried beans,  sour cream, cheddar cheese, guacamole), Traditional Kuwaiti (chopped canned Kraft cheese), Minced meat, Cooked veggies, Apple pie filling, chocolate, Qaymar & Honey, PB and Chocolate swirls with caramelized nuts. I did plain chocolate ones which I will dust with some powdered sugar when they are baked.

This is what I mean by stacking the samboosas over waxed baking sheets.

When one box is done, it goes into the freezer awaiting Ramadan’s arrival.

I can’t wait for Ramadan to arrive. I love this time of year, the anticipation, the preparations, the longing, the shopping. Mbarak 3lekom el shahar in advance. Allah ybale’3na eb shahar Ramadan  o y3eena 3la 9yamah o qyamah insha2 Allah.

18 Responses to “Ramadan Preparations: The Samboosa Making”

  1. anon says:

    Looks fantastic! I’m stealing this recipe
    I’m thinking of baking, instead of frying samboosa, this Ramadan.
    If you don’t mind, what temperature and how long do you bake the samboosa’s for?

    • danderma says:

      If taken out straight from the freezer and depending on your over I’d say they take anywhere from 10-15 minutes to bake. Put them over foil, brush some olive oil on them -I don’t-, and on a 180 C in an electrical over bake them one side for 6-7 minutes then turn them over for another 6-7 minutes. Keep an eye on them so they don’t burn…

  2. ImeKuwait says:

    You seem to be my long lost twin D :) ..i do the exact same drill..except i only stick to the cheese ones..this year I do plan to do chocolate ones:D

    isnt it so much easier to jst have the samboosas ready in the freezer …especially after you come from work and know you dont have to labour off time preparing the sheets!

    • danderma says:

      The ones I make usually lasts me an entire Ramadan. Perfect for quickly preparing futoor!

  3. Allaaa dandi shawagteeeeni.. Takloona bil 3afya Inshala ;**

  4. Df3t Merdy says:

    i want :(

  5. M says:

    I love samboosa..hot cheesy samboosa :) It is quite therapeutic to make your own hehehe..however i find storing them in tuperware takes up too much space in my freezer..what I do is i spread the samboosa in a single layer in a tray and flash freeze them, which means I put them in the freezer until just frozen. I take them out and store them in ziploc bags, and they dont stick!

    • danderma says:

      My father’s house use that technique. But I like things organised in my freezer and bags of samboosa are just too bulky and messy. There is always room for cheesy samboosas 😉

  6. Sn3a says:

    تسلم ايدج
    انا طلبتهم من وحده
    بس كلش ماعندهم سالفه اللي يتطنزون
    كسالى ويتحجون!

    • danderma says:

      Mo kesala ella sha7a6a… lel7een 3ndohom style el bent el daloo3a ele matsheel 3ood bel ma6bakh. Te6anezaw mini lee bacher kilish ma hamni. I love wrapping my own samboosa o ma akel ‘3airha a9lan…

  7. Dareen says:

    OMG! This is marvelous! Not only is it so beautifully detailed, but THANK YOU A KAZILLION for generously sharing your personal “secrets.” I’m so tempted to try it out myself :)

    • danderma says:

      You should! Its so easy and you end up with something so yummy its worth the hassle. When we were young my aunts and mother always wrapped stuff: samboosa, Kubba, waraq 3nab. Now the kubba is smelly and waraq 3enab is hellish to cook but samboosa is so easy and you can get so creative :)

  8. Dear Romeo says:

    Mashalla 5al6etech shaklha yshawig! Teslam eedech w 3laikom bl3afya mo8adaman 😉
    We don’t wrap samboosa, only bcuz mom ma tla7eg tsawi elkobab fa we buy samboosa from Al-Rawda Co-op, samboosta 3ajeeba! kl sh’3lah 3ajeeb, you should try it

    • danderma says:

      You know you can always use that mix in sandwiches! Put them inside half a bread, grill them with the sub, o you have an oozing mix of yummy yummy sandwiches <3

  9. Smee says:

    Hey Danderma! Mbarak 3aleich eshahar.. I’m all the way in Canada this Ramadan and feeling homesick, so I kind of want to have a traditional fu6oor at my house on the first night and invite my friends. At my house, we ALWAYS have fattouche ma3 laban dressing, shorabat 3addas, and cheese samboosa.. but my mum always brings the samboosa from the jam3eeya (Jabriya.. they make them amazingly.) Since there’s no way in hell that’s happening in Canada, I’ll have to make them myself. What are the samboosa sheets called here? Or what would be a good substitute.. Filo pastry? I’m so nervous! I feel like a sit beit haha

    • danderma says:

      Hey 3leena o 3laich. Spending Ramadan abroad must be an ordeal for you! I was thinking to myself where could you get samboosa sheets and the answer is easy! Any Indian restaurant worth its money must make them and even if they don’t sell them for the public I doubt they will refuse selling you a kilo of sheets! I think you can use filo pastry but I don’t think it will turn out the same, close enough but not the same. Fattoush is so easy to make but shorbat 3adas is hard! If you know how to do it then you are all set :)