Somali Meat Pie

Introduction

History

Somali Meat Pie, also known as Sambuus, has been a popular dish in Somali cuisine for generations. It is often enjoyed during special occasions such as weddings, holidays, and family gatherings. The recipe has been passed down through families and has evolved over time to include various ingredients and flavors.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to finely chop the onions and potatoes to ensure even cooking and a smooth texture.

- Adjust the amount of spices and sauces to suit your taste preferences.

- Allow the meat mixture to cool before filling the pastry to prevent the pastry from becoming soggy.

- Brush the pastry with an egg wash before baking to achieve a golden and crispy crust.

Serving Suggestions

Serve Somali Meat Pie hot with a side of salad or chutney for a complete meal.

Cooking Techniques

Saute the onions, garlic, and ginger until fragrant before adding the minced meat for a richer flavor.

- Bake the meat pies in a preheated oven at 180°C for 20-25 minutes or until the pastry is golden brown.

Ingredient Substitutions

Use store-bought pie crust or phyllo dough if puff pastry is not available.

- Substitute the HP steak sauce with barbecue sauce or soy sauce for a different flavor profile.

Make Ahead Tips

Prepare the meat mixture in advance and store it in the refrigerator for up to 2 days before assembling and baking the meat pies.

Presentation Ideas

Serve Somali Meat Pie on a platter garnished with fresh herbs or sesame seeds for an elegant presentation.

Pairing Recommendations

Pair Somali Meat Pie with a refreshing drink such as mango juice or a cup of Somali tea for a complete dining experience.

Storage and Reheating Instructions

Store leftover Somali Meat Pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Somali Meat Pie contains approximately 300 calories.

Carbohydrates

Each serving of Somali Meat Pie contains approximately 25 grams of carbohydrates.

Fats

Each serving of Somali Meat Pie contains approximately 15 grams of fats.

Proteins

Each serving of Somali Meat Pie contains approximately 20 grams of proteins.

Vitamins and minerals

Somali Meat Pie is a good source of vitamin C, vitamin B6, iron, and potassium.

Alergens

Somali Meat Pie contains wheat (in the puff pastry) and soy (in the sauces).

Summary

Somali Meat Pie is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Somali Meat Pie is a flavorful and satisfying dish that is perfect for any occasion. With a delicious meat filling encased in crispy pastry, this traditional Somali recipe is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in Somalia. My mother, may she rest in peace, was a fantastic cook and had a knack for creating delicious dishes with simple ingredients. One day, she invited our neighbor over for tea and she brought along a plate of these magnificent meat pies.

I remember the aroma of the spices filling the air as my mother unwrapped the foil from the plate. The golden crust of the pies looked so inviting, and when I took my first bite, I knew I had to learn how to make them myself. The neighbor, Fatima, graciously shared her recipe with my mother, who in turn passed it down to me.

The ingredients for the meat pies were simple but the process was a bit time-consuming. I remember spending hours in the kitchen with my mother, carefully measuring out the flour, butter, and water for the crust. We would mix the ingredients together until a smooth dough formed, then set it aside to rest while we prepared the filling.

The filling for the meat pies was a blend of ground beef, onions, garlic, and a mix of spices that included cumin, coriander, and turmeric. We would brown the beef in a skillet, then add the onions and garlic until they were soft and fragrant. Finally, we would season the mixture with the spices and let it cool before assembling the pies.

To make the pies, we would roll out the dough into circles, then spoon a generous portion of the meat filling onto one half of the circle. We would fold the dough over the filling, crimp the edges with a fork, and brush the tops with an egg wash before baking them in the oven until golden brown.

The first time I made the meat pies on my own, I was nervous but excited. I followed the recipe to the letter, taking my time to make sure each step was done correctly. When the pies came out of the oven, I couldn't believe how delicious they looked and smelled. I couldn't wait to share them with my family and friends.

Over the years, I have made these Somali meat pies countless times, each time perfecting the recipe and making it my own. I have shared them with neighbors, coworkers, and friends, each time receiving compliments and requests for the recipe. I always smile and tell them that the secret is in the love and care that goes into making them.

Now, as I sit in my kitchen, preparing a batch of Somali meat pies for my grandchildren, I can't help but feel grateful for the memories and traditions that have been passed down through the generations. I hope that one day, my grandchildren will cherish this recipe as much as I do and continue to share it with their loved ones.

As I take the first bite of a warm, flaky meat pie, I close my eyes and savor the flavors that transport me back to that day in Somalia when I first discovered this recipe. The memory of my mother and Fatima sharing their culinary knowledge with me will always hold a special place in my heart, and I am grateful for the joy and connection that cooking has brought to my life.

Categories

| Ketchup Recipes | Potato Recipes | Puff Pastry Recipes | Somali Recipes | Somali Snacks | Somalian Recipes |

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