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Sambusa

SUBMITTED BY: SAFIYOSMOMMY

"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."

RECIPE RATING:

Read Reviews (11)

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PREP TIME	25 Min
COOK TIME	45 Min
READY IN	1 Hr 10 Min
Original recipe yield 2 dozen

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground beef
1 leek, chopped
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying

What to Drink?
	Zinfandel

DIRECTIONS

Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

FOOTNOTES

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

Reviewed on aug. 18, 2005 by marie

I loved the recipe. I am from africa and that is exactly how they taste. Instead of deep... MORE

Reviewed on nov. 10, 2003 by STEPHMIT

This was *excellent* I ended up making it with potsticker wrappers, and was duly impressed! ... MORE

Reviewed on jan. 23, 2007 by ANJau

This recipe is awesome. My husband is from Kenya and I suprised him with these and he was very... MORE

Reviewed on apr. 23, 2008 by ashley01

I really like this recipie... this is my favorite dish during Ramdan, and actually all around... MORE

Reviewed on oct. 13, 2007 by layla0312

My husband buys these all the time from the Halal market, I made these and he said they taste... MORE

Reviewed on oct. 1, 2007 by WORLDFOODIE

really tasty filling! I've been making sambusa for years, and searching for the somali version... MORE

Reviewed on apr. 27, 2005 by CHEDDLE

These were really great---I struggled with the first few--trying to fold them into little... MORE

Reviewed on oct. 19, 2008 by Saudi Sarah

amazing!! i had trouble with the wrappers because i am a klutz, and it was a little oilier on... MORE

Reviewed on dec. 2, 2007 by deb

excellent although with THESE spices, i had hoped for a more spicy filling. they actually... MORE

Reviewed on jan. 26, 2009 by rcm33

This was excellent! I made some African Hot Sauce to use with this, and it was great. Thank you! MORE

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