Somali Sambusa
Crispy triangular pastries filled with spiced ground beef and onions, a favorite snack in the Twin Cities' Somali community, especially during Ramadan.
- Prep
- 50 min
- Cook
- 20 min
- Total
- 70 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Deep pot
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 10
- carbs
- 16
- protein
- 9
- calories
- 190
Instructions
- 1
Cook the ground beef, onion, and garlic in a skillet over medium heat. Cook until the beef browns and the onion is soft.
- 2
Stir in the xawaash spice (Somali spice blend), jalapeno, and salt. Cook for 2 more minutes.
- 3
Take the skillet off the burner and stir in the chopped cilantro. Let the filling cool completely.
- 4
Cut the wrapper strips lengthwise. Fold each strip into a cone shape and seal the seam with flour paste.
- 5
Spoon filling into each cone. Fold the top over into a triangle and seal all edges tightly with flour paste.
- 6
Heat oil in a deep pot to 350°F.
- 7
Fry the sambusas in batches for 3-4 minutes until golden and crisp.
- 8
Drain them on a wire rack and serve warm.
Chef's tips
Let the filling cool completely before wrapping so the pastry does not get soggy. Seal all edges tightly with flour paste to prevent leaks.
Storage
Refrigerate uncooked sambusas up to 1 day, or freeze up to 2 months.
Reheating
Reheat cooked sambusas in a 400°F oven for 8-10 minutes to restore crispness.
Common mistakes to avoid
- •Using hot meat filling, which softens and tears the wrapper.
- •Leaving edges poorly sealed, causing the filling to leak out while frying.
Serving suggestions
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