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Maman Khanom's Samboseh

Every kid thinks their own mom's cooking is the best — even my son insists Maman Khanom's is better than his own mom's.
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Ingredients Method

Ingredients
  

Ingredients
  • 3 tbsp fresh herbs (parsley, dill, fenugreek leaves, basil, scallion, savory, tarragon)
  • 3 boiled potatoes
  • 200 g ground meat
  • mixed spice
  • turmeric
  • 1 onion
  • pepper
  • salt
  • lavash bread

Method
 

  1. Sauté the fresh herbs — even if using dried herbs, sauté briefly before mixing so their aroma comes through.
  2. Grate the boiled potatoes. Sauté the ground meat with the spices. Fry the onion with turmeric.
  3. Mix everything together and season with salt and pepper — more pepper makes the samboseh tastier.
  4. Now it's time to wrap them in lavash. Cut the bread into long, narrow strips about 10 cm wide, place a little filling at the top corner, and fold it over itself into small triangles, working your way down.
  5. Heat oil in a small pot over medium heat — high heat will cause the folds to open. After frying both sides, place the samboseh on a paper towel to drain the excess oil.