Lebanese flavour Inspired Chicken Samosas

Ramadan Kareem! Already going into Day 4 of Ramadan and like always it will be over in a blink. May Allah accept all our duas and help us get better in our worship each day. Ameen.

I am in the process of documenting some of the successful recipes that are residing on my Instagram Highlights and this Lebanese flavour Inspired Chicken Samosas deserves to be here too. But maybe with better pictures in the future InshaAllah! 

There is something about Lebanese food and me, I don't know what but I am drawn to their food more than my own cultural cuisine. Ingredients like parsley, pine nuts and pomegranate molasses and spices like allspice, cinnamon and cardamom can make a delicious flavour profile. I incorporated these into a chicken filling and used it to make samosas! 

I would have loved to show how I wrap the samosas but I am not equipped with tripods. InshaAllah will try to get F to take a video while I wrap some samosas for this Ramadan. :-)

Lebanese flavour Inspired Chicken Samosas

How to fold a samosa sheet or leaves?

Lebanese Flavour Inspired Chicken Samosas


Marinate for 20  minutes:
450gms boneless chicken breasts/thighs
Salt to taste
1 tablespoon whey from your yoghurt bucket (optional)

Fry Pine nuts:
2 tablespoon olive oil
2 tablespoon pine nuts

Make the chicken filling:
1/2 tablespoon olive oil
2 medium-sized red onions, finely diced 
5 garlic cloves, minced 
2 to 3 green chillies, chopped finely 
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 tablespoon pomegranate molasses
salt to taste
fresh parsley, chopped finely
fried pine nuts


  1. Marinate the chicken as instructed
  2. Heat the olive oil in a wide shallow pan
  3. Fry the pine nuts until light brown, remove and keep aside
  4. Add the marinated chicken in the same pan, cover and cook until done
  5. Transfer the cooked chicken into a processor or grinder when cooled
  6. Shred or pulse the cooked chicken into bits 
  7. Heat more olive oil in the same pan 
  8. Add the chopped onions, garlic, green chillies and saute until wilted 
  9. Add the shredded chicken along with the spice powders and mix thoroughly 
  10. Add pomegranate molasses and mix well 
  11. Test and adjust the spices and salt 
  12. Switch off and add the fried pine nuts and parsley 
  13. Let it cool to room temperature and use it in stuffing samosas, rolls, sandwiches, wraps etc. 
For these samosas, I used Switz samosa sheets. Fill, wrap and freeze flat on a tray until frozen. Remove and stack in a freezer-friendly box. This is to prevent it from sticking together and making it hard to remove when you want to fry.

To fry frozen samosas, please do not thaw. Get your oil hot enough to fry on a medium flame. You can test the oil with a small piece of samosa or any dough you have. If it sizzles up and stays afloat, then the oil is ready. Drop frozen samosas from freezer to hot oil and fry until golden turning sides often. 

I had made this batch during my last few weeks in Yanbu in December. I had taken the whole plate out to the terrace to catch some daylight pictures.

Hope you try this and share your feedback like always! 

Happy Fasting!