Samboosa lahm (samboosa lahm)

Instructions

1. Fry the finely sliced onion in the oil for 5 minutes, then add the meat and brown it.
2. Add the grated tomato, the spices and the salt, and cook for 10 minutes over low heat.
3. Stir in the peas and let the filling cool completely.
4. Cut the pastry sheets into strips about 12 cm wide and place a spoonful of filling at one end.
5. Fold into a triangle along the strip, then seal the edges with beaten egg.
6. Deep-fry the pastries in oil heated to 175 °C for 2 to 3 minutes, until well golden, then drain them on kitchen paper.