Sambosa-k and Other Drugs

What’s the first thing we look for on our table in Ramadan? Undoubtedly, it’s Sambosa– or Sambosak, Dolma (stuffed vine/cabbage leaves,) Karkadeh (Hibiscus) and Sobia. The absence of any of these beloved items can spark heated family debates—yes, they’re that essential! These foods and drinks have become such an integral part of our Ramadan experience that they have come to symbolize more than just delicious flavors; they represent family, tradition, and the joy of coming together to break the fast. Here are all the foods that never leave our tables in Ramadan, the story behind them, and full recipes! 

1. SAMBOSA (OR SAMBOSAK)

History: Sambosa, with its crispy golden exterior and savory filling, has roots that can be traced back to ancient Persia and India. The dish was introduced to the Arab world through trade routes and over time became a popular choice during Ramadan. Its versatility allows for a variety of fillings—ranging from spiced meat to vegetables, making it a beloved snack across the Middle East and beyond.

Recipe: Ingredients:

• 1 pack of samosa wrappers or spring roll sheets
• 300g ground beef or chicken (or simply a mix of feta cheese, mozzarella and some dried mint)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
• Vegetable oil for frying

Instructions:

1. Heat a little oil in a pan and sauté the onions and garlic until softened.
2. Add the ground meat (or vegetables) and cook until browned.
3. Season with cumin, coriander, cinnamon, salt, and pepper.
4. Once cooked, remove from heat and let the mixture cool.
5. Lay out the samosa wrappers and spoon the filling into each.
6. Fold the wrapper into a triangle shape, sealing the edges with a bit of water.
7. Heat oil in a deep pan and fry the Sambosas until golden brown and crispy.

2. DOLMA (STUFFED VINE LEAVES OR CABBAGE LEAVES)

History: Dolma is a dish with ancient origins that spans across multiple cultures, from the Middle East to the Mediterranean. Its name comes from the Turkish word dolmak, meaning “to stuff,” and it has been a beloved dish in Arabic, Turkish, Greek, and Persian cuisine for centuries. While the filling can vary, the classic version often includes rice, pine nuts, and herbs, with variations adding ground meat.

Recipe: Ingredients:

• 1 jar of vine leaves (or cabbage leaves)
• 1 cup rice (rinsed)
• 1 onion, finely chopped
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp allspice
• Salt and pepper to taste
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 cup bone broth

Instructions:

1. If using vine leaves, rinse them under cold water to remove excess brine.
2. Heat olive oil in a pan, then sauté the onions until softened. Add the rice and pine nuts, cooking for another 2 minutes.
3. Add the cinnamon, allspice, salt, pepper, and dill, then stir to combine.
4. Lay out each vine leaf (or cabbage leaf) on a flat surface and place a spoonful of the rice mixture in the center.
5. Fold in the sides of the leaf and roll tightly to form a small parcel.
6. Arrange the stuffed leaves in a pot, layering them tightly together.
7. Pour bone broth over the rolls and drizzle with lemon juice.
8. Cover and simmer on low heat for about 30-40 minutes until the rice is fully cooked and the leaves are tender.
9. Serve warm, garnished with extra lemon wedges if desired!

3. KARKADEH (HIBISCUS TEA)

History: Karkadeh is a refreshing and tangy drink made from hibiscus flowers, which have been used for centuries in the Middle East, Africa, and Central America. Known for its bright red color and health benefits, Karkadeh is especially popular during Ramadan for breaking the fast. It is said to help lower blood pressure and improve digestion, making it a perfect, healthy beverage to rehydrate after a long day of fasting.

Recipe: Ingredients:

• 1 cup dried hibiscus flowers
• 4 cups water
• (As much as you want) sugar
• Ice cubes (optional)

Instructions:

1. Bring the water to a boil in a pot.
2. Reduce the heat and simmer for 5-10 minutes, depending on how strong you want the flavor.
3. Strain the liquid to remove the flowers.
4. Add sugar or honey to taste, stirring until dissolved.
5. Let it cool to room temperature, or refrigerate for a chilled drink.
6. Serve over ice and enjoy this tangy, refreshing beverage!

4. SOBIA

History: Sobia is a popular Ramadan drink in Egypt, made from coconut powder, vanilla powder, milk and sugar. Its origins are unclear, but it’s widely believed to have been passed down through generations. Traditionally, it’s served chilled, and its creamy, sweet flavor makes it the perfect refreshment during iftar. It is especially enjoyed in the hot summer months.

Recipe: Ingredients:

• 2 tbsp sobia powder
• 1 tbsp powdered milk 
• (As much as you want) sugar
• 2 cups milk
• 2 cups water

Instructions:

Add everything mentioned above in a blender, pour, and chill. 

5. KAROOB (CAROB DRINK)

History: Karoob, made from carob pods, is a traditional drink often enjoyed during Ramadan. The carob tree has been cultivated for centuries, especially in the Mediterranean region. The drink is made by boiling the pods to extract their natural sweetness, and it’s known for its health benefits, such as aiding digestion and being a good source of calcium.

Recipe: Ingredients:

• 6-8 dried carob pods
• 4 cups water
• 1/4 cup sugar or honey (optional)

Instructions:

1. Break the carob pods into smaller pieces and place them in a pot with water.
2. Bring the mixture to a boil and let it simmer for about 30-40 minutes until the liquid thickens and becomes dark in color.
3. Strain the liquid to remove the carob pieces.
4. Sweeten with sugar or honey to taste.
5. Chill and serve as a refreshing drink for iftar. 

Ramadan Kareem!