Somalian sambusa

    Somalian sambusa

    (35)
    9saves
    1hr10min


    32 people made this

    About this recipe: These are practically beef samosas. They are made by stuffing spring roll wrappers with sauteed beef mince and seasonings. They are then deep-fried to perfection. Serve as a starter, snack or side dish.

    Ingredients
    Serves: 24 

    • 400g spring roll wrappers
    • 2 tablespoons olive oil
    • 900g minced 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, finely chopped
    • 1 tablespoon plain flour
    • 1 tablespoon water or as needed
    • 1 litre oil for frying

    Method
    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Heat olive oil in a large frying pan over medium heat. Add onions, leek and garlic and cook, stirring until the onions are transparent. Add minced beef and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well and continue cooking until beef has browned.
    2. 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 wrappers or filling are used up.
    3. Heat the oil to 170 degrees C in a deep fat fryer or deep heavy pot. There should be enough oil to submerge the sambusa. Fry the sambusa a few at a time until golden brown. Remove carefully to drain on kitchen towels.

    Ingredients

    If your local supermarket doesn't stock spring roll wrappers, you can find them in Chinese/Oriental speciality shops.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (35)

    Reviews in English (34)

    by
    103

    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.  -  18 Aug 2005  (Review from Allrecipes US | Canada)

    by
    33

    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.  -  16 Oct 2002  (Review from Allrecipes US | Canada)

    by
    29

    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!  -  23 Jan 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate