recipe reviews for:

Sambusa

“This is a Somali recipe. I learned it by watching my Somali friends around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. A seasoned ground beef mixture is wrapped in a cone shaped package and deep fried. For a variation you can substitute shredded beef for ground beef.”

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Reviewed: Apr. 23, 2008

I really like this recipie... this is my favorite dish during Ramdan, and actually all around the year. I like to use regular tortillas for the wrapper. I cut them in half, and fold them into a cone, and seal them with the same paste. The tortilla doesnt tear as easily, and cooks up really great. Instead of 2 pounds of meat, I use one pound of meat, and one pound of diced boiled potatoes. I cook it the same way, and just add also a small amound of curry powder and garama masala to give it any extra kick. If you want to, you can freeze them right after making them, and when you want to make just a couple, pop them in the microwave for about a minnute or two (to make sure the inside is not frozen) and then fry them to finish the cooking. I like to make big batches, and enjoy them for lunch during the week! They also make a good fast-breaker! Enjoy!

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3 users found this review helpful

Reviewer:

ashley01

	Home Town: Austin, Texas, USA
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Reviewed: Dec. 2, 2007

excellent although with THESE spices, i had hoped for a more spicy filling. they actually taste a little like lamb. i dipped them in a chipotle sauce and am taking them to the company xmas party! THANKS! perfect amount of filling for a pack of wrappers!

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1 user found this review helpful

Reviewer:

deb

	Cooking Level: Expert
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Reviewed: Oct. 13, 2007

My husband buys these all the time from the Halal market, I made these and he said they taste a like, the only thing extra I added was dried parley, yummy.

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2 users found this review helpful

Reviewer:

layla0312


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Reviewed: Oct. 1, 2007

really tasty filling! I've been making sambusa for years, and searching for the somali version of it after being intro'd to it about a year ago. I always pan fry and drain on paper towels. I actually made my own wrappers (too much work) b/c my grocery stopped carrying the egg roll wraps....suggestion--DO NOT get the spongy type wraps if you want a crispy shell.

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2 users found this review helpful

Reviewer:

WORLDFOODIE

	Cooking Level: Expert
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Reviewed: Jan. 23, 2007

This recipe is awesome. My husband is from Kenya and I suprised him with these and he was very impressed. I've always deep fried them as the recipe suggests, but I'm going to try the pan frying method some of you have suggested. Thanks a million!

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5 users found this review helpful

Reviewer:

ANJau


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Reviewed: Aug. 18, 2005

I loved the recipe. I am from africa and that is exactly how they taste. Instead of deep frying though, i fry each side of the sambusa at the time in about a half cup of olive oil then place them on towel after they are golden. it helps to keep them less oily.

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17 users found this review helpful

Reviewer:

marie


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Reviewed: Apr. 27, 2005

These were really great---I struggled with the first few--trying to fold them into little triangles, but got the hang of it. We served these at a Multi-Cultural Event & they were a bit hit! For a little extra kick--try a little chopped jalepeno---WOW!! Thanks for sharing the recipe!

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1 user found this review helpful

Reviewer:

CHEDDLE


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Reviewed: Nov. 10, 2003

This was *excellent* I ended up making it with potsticker wrappers, and was duly impressed! The spice mix is wonderful and it makes just the right amount of food. You won't be disappointed.

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12 users found this review helpful

Reviewer:

STEPHMIT


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