Food Name: Iranian samboose-Samosa-Sambusa (Persian:سمبوسه ‎)


Origin: south of Iran

Mainly Served: Throughout Iran especial in south of Iran.


2 Cups All-Purpose Flour
2 Large Russet Potatoes
2 Tbsp Unsalted Butter
1 Small Onion
Vegetable Oil
Salt, Turmeric, Ground Chili Pepper, Dried Crushed Mint

Dice the onion.
2- Clean/skin and Cut the potatoes in half.


1- Fry the diced onions in 2 tbsp vegetable oil until golden.
2- Place the chopped potatoes in a pot, add boiling water to cover the potatoes, sprinkle few pinches of salt.
3- Cover the pot with a lid and simmer for 15 to 20 minutes or until fully cooked.
4- Take a large bowl, add one tsp of salt and 2 cups of all purpose flour.
5- Add unsalted butter to the bowl.
6- Add 1/2 cup of warm water (water temperate should be around 105º to 115º F or 40º to 46º C).
7- Mix and continue kneading for about 7 minutes.
8- Cover the bowl with plastic wrap or a lid and allow the dough to rest for 30 minutes.
9- Back to onion pot, add turmeric, ground chili pepper and dried crushed mint, stir thoroughly.
10- Transfer the cooked potatoes into a bowl.
11- Mash the potatoes and add to the onion pot and mix well, fry mash potatoes along for few more minutes.
12- Roll out the dough on a working surface.
13- divide the dough into small 7 by 4 inch rectangular shapes.
14- Put more pressure on the rolling pin and flatten the dough down even more, as thin as possible.
15- Take one spoon of the potato mixture and place in on one corner of the flattened dough.
16- Wrap the dough around the potato mixture and seal the edges.
17- Deep fry the sambusas in vegetable oil.