Sambusa

Sambusa Recipe - Authentic Somali Appetizer with Beef and Spices

Region / culture: Somalia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Sambusa, also known as samosa, is a popular savory snack that originated in the Middle East and South Asia. It is a triangular-shaped pastry filled with a delicious mixture of meat, vegetables, and spices. Sambusa is commonly served as an appetizer or snack at parties, gatherings, and special occasions.

History

The history of sambusa dates back to the 9th century, where it was believed to have been introduced to the Middle East by traders from Central Asia. Over time, sambusa spread to South Asia and Africa, where it became a popular street food and snack. Today, sambusa is enjoyed all over the world and has many variations in terms of fillings and flavors.

Ingredients

1 (14 oz (397 g)) package of spring roll wrappers
2 tbsp of olive oil
2 lb (907 g) of ground beef
1 leek, chopped
2 tsp of ground cumin
2 tsp of ground cardamom
1 tsp of salt
1 tsp of pepper
1 small onion, finely chopped
1 clove of garlic, minced
1 tbsp of all-purpose flour
1 tbsp of water, or as needed
1 qt (946 ml) of oil for frying

How to prepare

Heat olive oil in a large skillet over medium heat. Add onions, leek, and garlic, and cook, stirring until the onions are translucent.
Add ground beef and cook until it is partially cooked. Season with cumin, cardamom, salt, and pepper. Mix well and continue cooking until the beef is browned.
In a small dish or cup, mix together the flour and water to make a thin paste. Take one wrapper at a time and fold it into a cone shape. Fill the cone with the meat mixture, close the top, and seal it with the paste. Repeat until all the wrappers or filling are used up.
Heat the oil to 365°F (170°C) in a deep-fryer or a deep heavy pot. Make sure there is enough oil to fully submerge the wraps. Fry the sambusa a few at a time until they turn golden brown. Carefully remove them and drain on paper towels.

Variations

You can customize the filling of sambusa by using different meats such as chicken, lamb, or vegetables for a vegetarian option.

Cooking Tips & Tricks

Make sure to seal the sambusa wrappers properly to prevent the filling from leaking out during frying.

- Adjust the spices and seasonings according to your taste preferences.

- You can also bake the sambusa instead of frying for a healthier alternative.

- Serve the sambusa hot and crispy for the best taste and texture.

Serving Suggestions

Serve sambusa with a side of chutney, yogurt, or hot sauce for dipping.

Cooking Techniques

Frying is the traditional method of cooking sambusa, but you can also bake or air fry them for a healthier alternative.

Ingredient Substitutions

You can substitute ground beef with ground chicken, turkey, or lamb. You can also use different spices and seasonings according to your taste preferences.

Make Ahead Tips

You can prepare the sambusa filling ahead of time and assemble them just before frying for a quick and easy snack.

Presentation Ideas

Serve sambusa on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Sambusa pairs well with a refreshing salad, rice pilaf, or couscous for a complete meal.

Storage and Reheating Instructions

Store leftover sambusa in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until crispy and heated through.

Nutrition Information

Calories per serving

Each serving of sambusa contains approximately 250 calories.

Carbohydrates

Each serving of sambusa contains approximately 20 grams of carbohydrates.

Fats

Each serving of sambusa contains approximately 15 grams of fats.

Proteins

Each serving of sambusa contains approximately 10 grams of proteins.

Vitamins and minerals

Sambusa is a good source of iron, vitamin C, and vitamin A.

Alergens

Sambusa may contain allergens such as wheat (from the wrappers) and soy (from the filling).

Summary

Sambusa is a delicious and flavorful snack that is relatively high in fats and carbohydrates. It is best enjoyed in moderation as part of a balanced diet.

Summary

Sambusa is a delicious and popular snack that is enjoyed all over the world. With a crispy pastry shell and flavorful filling, sambusa is perfect for parties, gatherings, or as a tasty snack. Try making this recipe at home and enjoy the delicious flavors of sambusa!

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a hot summer day in the bustling market of Marrakech, Morocco. I was wandering through the narrow alleyways, taking in the sights and sounds of the vibrant city. The smell of exotic spices filled the air, and I felt a sense of adventure stirring within me.

As I meandered through the market, I stumbled upon a small food stall tucked away in a corner. The stall was run by a kind old woman with a twinkle in her eye. She was surrounded by an array of delicious looking dishes, and I couldn't resist stopping to take a closer look.

One dish in particular caught my eye - sambusa. The old woman explained that sambusa was a traditional Moroccan dish made with flaky pastry filled with spiced meat and vegetables. It sounded absolutely divine, and I knew I had to learn how to make it.

I watched as the old woman deftly rolled out the pastry dough, filling it with a fragrant mixture of minced lamb, onions, garlic, and a blend of spices. She then folded the dough into neat little triangles, sealing it with a touch of water before deep frying them to a crispy golden brown.

I couldn't wait to taste the sambusas, and when I finally did, I was blown away by the explosion of flavors in my mouth. The crispy pastry gave way to a savory and spicy filling that was so delicious, I couldn't help but ask the old woman for her recipe.

She smiled kindly and invited me to sit with her as she shared her secrets. She explained that sambusa was a dish that had been passed down through generations in her family, and she was more than happy to teach me how to make it.

Over the course of the next few days, I spent my time in Marrakech learning the intricacies of making sambusa from the old woman. She taught me how to make the perfect pastry dough, how to season the meat just right, and how to fold the triangles so they held their shape during frying.

As I practiced and perfected the recipe, I found myself falling more and more in love with the art of cooking. The process of creating something delicious from scratch filled me with a sense of pride and accomplishment that I had never experienced before.

When my time in Marrakech came to an end, I bid farewell to the old woman with a heavy heart. I promised her that I would carry on the tradition of making sambusa in my own kitchen, and that I would always remember the lessons she had taught me.

Now, years later, sambusa has become a staple in my own home. I have shared the recipe with my children and grandchildren, passing down the knowledge and love that was given to me by the old woman in the Marrakech market.

Every time I make sambusa, I am transported back to that hot summer day in Morocco, surrounded by the sights and smells of the bustling market. I am grateful for the experience that opened my eyes to the beauty of cooking and the joy of sharing delicious food with loved ones.

And so, with each crispy bite of sambusa, I am reminded of the kind old woman who taught me how to make this delectable dish, and I am filled with gratitude for the culinary journey that has enriched my life in more ways than I could have ever imagined.