Time
0 min
Serving
24 persons
Calories
163
This sambusa recipe is my version of a Somali dish that I learned by watching friends around Ramadan. These sambusas are really good, and I can't stop eating them. They are served during Ramadan, weddings, parties, or just because. Since I am married to a Somalian man, I learned to cook a few things, and there are some of my American dishes he loves as well.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 piece (chopped)
- leek: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- ground beef: 2 pound
- ground cumin: 2 tsp
- ground cardamom: 2 tsp
- salt: 1 tsp
- pepper: 1 tsp
- all-purpose flour: 1 Tbsp
- water: 1 Tbsp (or as needed)
- spring roll wrappers: 1 pack (14 ounce pack)
- quart oil for frying: 1 piece (or as needed)
Metric Conversion
Stages of cooking
-
Heat olive oil in a large skillet over medium heat. Cook and stir onion, leek, and garlic in hot oil until onion is transparent. Add ground beef; cook and stir until still slightly pink and about halfway done. Season with cumin, cardamom, salt, and pepper; mix well. Continue cooking until beef is browned and crumbly. Remove the skillet from heat.
-
Mix together flour and water in a small bowl to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill cone with beef mixture, close the top, and seal with paste. Repeat until wrappers or filling are used up.
-
Heat oil in a deep fryer or large saucepan to 365 degrees F (170 degrees C). There should be enough oil to submerge sambusas. Fry sambusas, a few at a time, in hot oil until golden brown. Remove to a paper towel-lined plate to drain.
