Sambusa
Beef, spring roll wrappers and leek come together in this Somali starter, fragrant with cumin and cardamom and cooked in a pan.
1 hr 15 min · Serves 24 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 45 min · 75 min total
- medium
- 1
Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, until the onions are tender.
- 2
Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper.
- 3
Mix well, and continue cooking until beef has browned. In a separate bowl, mix together the flour and water to make a thin paste.
- 4
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.
- 5
Pour oil into a deep heavy pot to a depth of two to three inches. Heat to 365-375 degrees.
- 6
There should be enough oil to submerge the wraps. Fry the sambusas a few at a time until golden brown. Drain on paper towels. Serve while hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
