Wheat- and gluten-free samosas! These store well in the freezer and can be reheated in the oven without a problem. This recipe is versatile and can be made with the equivalent amount of chickpeas, ground turkey, or ground beef. Samosas can be baked immediately or frozen for later use.
Filling
Ingredients
- 2 pounds ground lamb, turkey, chickpeas, or beef
- 1 cup hijiki or dulse, soaked and chopped
- ¼ cup Spice of Amazigh (see below)
- 1 small onion, minced
- 1 cup cooked lentils (green or red)
- 2 tablespoons wheat-free tamari (or substitute)
To make the filling, mix the lamb with the hijiki, Spice of Amazigh, onion, lentils, and tamari, and refrigerate overnight.
Pastry
Ingredients
- 1½ cups millet flour
- 2 cups arrowroot powder or tapioca flower
- 1½ cups brown rice flower
- 1 cup white rice flour
- 2 teaspoons fine salt
- 2 eggs, beaten, or egg substitute
- 1½ cups cooking oil, melted
- 1½ cups cold water, as needed
- 1 tablespoon black pepper, coarsely ground
- ½ tablespoon white pepper, ground
- 2 tablespoons cumin seeds, toasted or ground
To make the pastry, combine the flours for the pastry and stir in the salt, egg, 1½ cups oil, and enough water to make into a dough. When all the flour has been mixed in, incorporate the peppers and cumin and beat with a wooden spoon. When the dough is firm enough to handle, knead gently. Form into four balls and refrigerate overnight.
Samosas
To make
To fill the samosas, pinch the dough into balls that fit into the palm of your hand. Roll these out on a surface that has been powered with arrowroot powder. Place a few teaspoons of the filling in the center of each dough circle, and then pull up the sides of the dough to form a cone-like triangular shape. Seal the edges of the dough. In a large cast-iron skillet, heat the 3 tablespoons of oil to 350 °F, and cook each side of the samosas until golden brown. You can freeze the samosas now, or place them on a baking sheet lined with parchment paper; bake for 45 minutes in a 350°F oven, checking often to brush on extra oil if the samosas are looking dry. Serve the samosas with the pomegranate dipping sauce and nori dressing.
Pomegranate Dipping Sauce
Ingredients
- 1½ cups pomegranate juice
- 3 tablespoons cooking oil
- 1 cup nori marinade with lime dressing (below)
To make
To prepare the pomegranate sauce, boil the juice on medium heat until reduced in half with a consistency resembling maple syrup. Store in the refrigerator until ready to use.
Nori Marinade and Lime Dressing
Subtle and unusual, this condiment lends an exotic element to chicken, shellfish, and roasted roots.
Ingredients
- 4 nori sheets, torn
- 1 cup fresh tarragon leaves and tips
- ⅔ cup fresh lime juice
- ½ cup dashi stock or light broth
- ¼ cup olive oil
To make
Combine all the ingredients and blend with an immersion blender or Vitamix.
Spice of Amazigh
This condiment is adapted from a traditional North African meat rub. It is an aromatic seasoning that works equally well for meat or vegetables. Each individual spice offers digestive support, and together they offer a unique combination that is both warming and cooling.
Ingredients
- 4 tablespoons cumin
- 4 tablespoons coriander seeds
- 2 teaspoons cardamom seeds
- 4 teaspoons fenugreek seeds
- 2 teaspoons fresh shaved nutmeg
- 4 teaspoons fresh shaved cinnamon
- 4 teaspoons whole cloves
- 2 teaspoons allspice berries
- 4 tablespoons black peppercorns
- ½ cup sea palm fronds
- 4 teaspoons ginger powder
- ⅛ cup dried mint
To make
To make the Spice of Amizigh, toast all the ingredients except the mint until fragrant. Once cooled, combine with the mint in a spice grinder or Vitamix until finely powdered. Alternatively, this spice can be made with fresh herbs, resulting in a paste rather than a powder. Gather 1 cup of fresh mint and 2 tablespoons ginger juice (or use the ginger powder in the original ingredients) and process until smooth. Then add to the powdered spices (but leave out the ginger powder).
From The New Seaweed Cookbook by Crystal June Maderia