"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. 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. For a variation you can substitute shredded beef for ground beef." — SAFIYOSMOMMY
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1 (14 ounce) package
spring roll wrappers
onion, finely chopped
water, or as needed
oil for frying
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.
I felt it lacked flavor. The spices didn't add much and it tasted mainly like ground beef wrapped in a spring roll wrapper.
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!
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.
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!
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.
amazing!! i had trouble with the wrappers because i am a klutz, and it was a little oilier on the inside then i like, but i think that was my fault too. Even with my mess up, i am making these every week! and 1 wrapper fille me up! they are soo good... By-the-way, i used deer meat (yes it is halal) and left out the leek and used just a little extra onion and it was still good
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 86
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