![Beef Samosa Puff Pastries]()
by Yvonne Maffei | Jul 1, 2014 | Appetizers & Snacks, Entertaining, Iftar, Indian, Ramadan, South Asian, Summer
If you’ve never tasted keema, or that wonderfully spiced Indian-style ground beef, you’re totally missing out on some great flavor. Surely every family makes it a little different- even I have a few different versions, but for samosas I like to recreate a certain flavor.
The first time I ever had it was at a suhoor in which I was a guest at a Muslim family’s home- it was my first experience staying overnight where I got to experience how suhoor was eaten in a Pakistani family and it was a fascinating one.
They served finely ground beef with freshly-made chappatis and carrot halwa, which is sweet. I will never forget all those flavors- it’s not anything I would have ever thought of eating, but I was hooked on the aroma, the taste and how satisfied I felt, making me strong and ready to face a day of fasting in Ramadan.
This time around since I’m making samosas (similar to latin-style empanadas), I use some pretty standard spices and ingredients that are kind of a must in samosas, although peas and potatoes aren’t exactly two of them- I like them and may even make them only with potatoes next time. You could leave them out of this recipe, if you like. I’m also baking these, not frying them.
Spices: garam masala (mixture of black peppercorns, black cardamom seeds, mustard seeds), cumin powder, turmeric powder, chili powder, coriander powder, sea salt.
Fresh ingredients: garlic/ginger paste, freshly cut jalapeño/green chili, freshly chopped cilantro, yellow or white onion, diced yukon gold potatoes, frozen peas.
We also need a great quality dhabiha halal ground beef. In this recipe, I use Midamar Halal’s USDA organic beef.
*Sidenote: One tip I’ve learned in terms of how to get the beef to be really, really fine if you don’t have a grinder, is to use a potato masher when cooking. You can do that if you don’t use potatoes in this recipe, otherwise, you’ll mash the potatoes, too.
I make the garam masala fresh, but you can also find it in most Indian stores already packaged up. I did not have mace so it’s not a part of my mixture, but you can definitely add it.
I use a coffee grinder to make it and clean it out in between grinding spices and coffee with a piece of fresh bread- works wonders!
It looks like this when it’s all ground up:
Then mix it up with all of the other spices so that they’re nicely combined and easy to add to the meat while it’s cooking. It’s good to have this ready ahead of time so they’re all incorporated at the same time.
It’s so pretty when mixed together, and smells amazing- smells like samosas-in-the-making to me!
To make the keema (ground beef), heat the oil gently. You can use olive or vegetable oil. If you’re making the samosas with potatoes, salt the oil at this time- it will help the potatoes to not stick to a non-stick pan.
Once the oil is nicely heated (but not burning), add the diced potatoes. Good idea to have this done way ahead of time, as you don’t want this heating up to much before you add the potatoes.
Let those cook for some time, about 4-5 minutes, using a spatula to move the potatoes around and help them use the salt to not stick to the pan.
Next, add the onion and cook until transparent then add the meat and all the spices.
The frozen peas are added last to prevent them from getting mushy.
After the meat has cooked for about 15 more minutes (and you’re continuously crushing up any bits of meat, since it should be finely ground), add the peas.
Now is the fun part! After the meat has cooled, you’ll be making the puff pastries and prepping them for baking. You need one package of puff pastry, two if you want to use up all the meat. One package makes about 12 pastries. Most will need to be cut into six pieces (two sheets come in a standard package), as seen below.
Since the meat is cooled, add about 2 tablespoons to each piece.
Fold each one over and crimp three edges with a fork (not the folded-over part).
Use an egg wash (one egg with 1-2 tablespoons whole milk), whisked.
Two people doing it goes a lot faster.
Now brush the tops generously.
This will help them to look golden when they’re baked- you want that!
On a parchment-lined baking sheet, place six, a few inches a part, to give them room to grow.
Bake at 400°F for 25 minutes.
I only use the top shelf in my oven. When I used the bottom, they didn’t puff well and went flat, so be sure to do the same.
The hardest part is waiting for them to cool off before trying them- if you open them too early, they’ll also flop. Just let them cool a few minutes and enjoy!
What’s your favorite way to enjoy a samosa? Baked, fried, with potatoes or without, with peas or without? Any special spices you must include? As always, I’d love to hear from you!
[yumprint-recipe id=’35’]
![5 Inexpensive Beauty Products I Can’t Live Without In Winter]()
by Yvonne Maffei | Jan 9, 2014 | HOME, My Favorite Things
We are all pretty well aware that this has been our coldest winter or record. Polar Vortex, ChiBeria, Snowmageddon, whatever you call it, it doesn’t look like we’ll be forgetting this one any time soon. As we remain warm and comfortable (alhamdullilah) in our homes to ride out the cold wave, each time I look down to my red, dry hands I am reminded of the products I need to re-apply. It’s the constant washing of dishes, laundry and general hand-washing in this super dry and cold environment that is really beating up my skin. However, each night in the winter I have a specific regimen I follow, using one or more of the following products as well as using them sporadically throughout the day as needed. They are the best I’ve been able to find that fit my criteria of being free of toxic chemicals, drying alcohol and of course they must have a positive effect (i.e. something I can feel and/or see) on my skin.
Here’s my rundown of favorite products for winter-time skin:
1. Soap Bark & Chamomile Deep Cleansing Cream by Burt’s Bees
I was first attracted to this product because chamomile is so calming and the packaging almost made me think it was an Italian product with a very similar look. Burt’s Bees is one of my favorite brands because their products are mostly (if not all) vegan or vegetarian and the ingredients are natural and interesting. For example, this also has coconut oil and cocoa seed butter which are incredibly moisturizing. The creaminess of the cleanser is my absolute favorite reason for using it. My skin feels amazing after I wash it with this.
2. Humphreys Alcohol Free Witch Hazel- a skin softening facial toner without the alcohol is hard to find. I looked around for a while and this was the only one I found without alcohol in my local drugstore, although online I am sure you can find more. What I like about it is that it smells very nice and really does soften the skin. I apply it after washing my face with the cream cleanser above. It helps to remove any other dirt that didn’t come off in the washing.
3. Egyptian Magic
I’m not crazy about the name or the info on the jar that isn’t related to the content itself (I’m not exactly sure what it is or what to make of it) and I haven’t quite figured out if there’s anything else going on in the advertising of this product (let me know if you find out). I actually hesitated quite a bit to mention it simply because of it’s name but the only reason Idid is because it works absolute wonders on my skin- and it’s not actually from Egypt, just in case you were wondering. Hailing all natural ingredients, it’s one of the best products I’ve ever used (and I’m not young), a kind of oil cream perfect for red and chapped hands or dry skin on elbows and legs, too. Think Vaseline without the petroleum, which is very important if you’re trying to avoid petrochemicals. I put it on my face and leave it there for a while (almost like a mask) when I don’t have anywhere to be in the near future. I was surprised to find that it can be purchased at Costco in a larger (4-ounce) and small jar (2-ounce). It’s main ingredients are beeswax, olive oil, bee propolis, royal jelly extract and bee pollen- some of the best beauty ingredients in the world.
4. Tropical Traditions Extra Virgin Coconut Oil
My suggestion for this product isn’t just to keep a jar in the kitchen- buy an extra one just for your beauty regimen and use it for so many things (lots of interesting uses here). For the cold season, I use it to moisten up any dry spots on my face, lips and hands, but mostly my face. You can also put it in your hair. Just be sure to use minimal amounts, as it’s a solid when it’s cold and as soon as you get it onto your warm fingertips, it starts to liquefy. The best brand I know is a well-known source and the only one I’ve used for many years.
5. 100% Pure Organic Argan Oil (Cosmetic Grade) by The Olive Tree Soap Company
If you’re a long time reader of My Halal Kitchen, you’ll know that I have a huge affinity for Argan oil- and not just for cooking. I actually use the cosmetic grade for my skin more than I do in cooking, since it’s such a specialty ingredient here. For cosmetic use, it’s truly a blessing in the 30 mL that comes in this bottle. It’s been a wonderful natural treatment for spots of returning eczema and any areas where dry skin occurs. I also put it on my face to moisturize generally, but don’t put it anywhere near your eyes- that thin area of skin is sensitive to a lot of things, at least in my case, and something as pure and potent at argan oil might work a little too strongly in that area.
That’s my roundup of the products I’m using right now to protect and maintain my skin from the harshness of winter. They’re all a true bargain in exchange for the benefits they provide, so don’t be too alarmed at seemingly high prices for the ones that are sold in large quantities (i.e. coconut oil and Egyptian Magic)- it’s actually a much better deal!
What about you? How are you surviving the winter dryness and what are your go-to products to have on hand?
Note: I was not paid to receive or mention any of the products in this post.
