Hummus and Spiced Lamb Sambusas

1. Heat the vegetable oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, spices and salt. Cook, stirring regularly, until the onion is softened and the spices are very fragrant, 5 to 7 minutes.

2. Push the onion to the side of the pan and turn the heat up to medium-high. Add the lamb in a few large chunks and cook undisturbed for a few minutes so that the meat can get a bit of a char on it, then break it up into crumbles and stir to combine with the onion. Cook until no longer pink, 7 to 10 minutes. Transfer the mixture to a bowl and let cool slightly, then stir in the hummus.

3. Cut each egg roll wrapper in half lengthwise, creating two 3-by-6½-inch rectangles. Brush the edges and top right corner of a rectangle with water, then scoop 1 tablespoon of the meat mixture into the bottom right corner. Fold the bottom right corner over the meat to form a roughly 1-inch triangle, then fold the triangle over itself until you’ve folded all the way up the rectangle, pressing to seal the edges as you go. (You should fold three times total.) Repeat until you’ve used up your filling and wrappers.

4. In a large, heavy skillet or saucepan, heat a 1-inch layer of vegetable oil over medium-high heat until it registers 365°F on a thermometer. Add as many sambusas as will fit in a single layer without crowding and cook until golden, about 1½ minutes per side. Carefully remove to a paper towel–lined baking sheet or platter; repeat with remaining sambusas.

Note: If desired, you can keep the sambusas warm in a 200°F oven for up to an hour.