Sambusa (Somali Beef or Lamb Pastries) Recipe
Sambusa is a deliciously spiced savory pastry featuring a flavorful filling of seasoned ground meat and aromatic spices, folded into crispy triangular pockets and fried to golden perfection. This traditional dish offers a perfect combination of crispy pastry and savory meat, making it a delightful appetizer or snack popular in many cuisines.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 sambusas 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern / East African
Ingredients
Scale
Filling
- 1 lb ground beef or lamb (or chicken)
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 tablespoon chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 cup peas (optional)
- 1/2 cup raisins (optional)
- Salt and pepper to taste
Assembly
- 1 package of spring roll wrappers or samosa pastry
- Water (for sealing edges)
For Frying
- Vegetable oil for frying
Instructions
- Sauté Onions: Heat olive oil in a skillet over medium heat. Add finely chopped onions and cook for about 5 minutes until they become soft and translucent, creating a flavorful base for the filling.
- Add Spices and Aromatics: Stir in the minced garlic, grated ginger, ground cumin, coriander, cinnamon, and turmeric. Cook, stirring occasionally, until the spices become fragrant, which should take about 1-2 minutes.
- Cook the Meat: Add the ground beef, lamb, or chicken to the skillet. Break it up with a spoon and cook until it is fully browned and no longer pink, ensuring it is cooked through.
- Mix in Additional Ingredients: Stir in the peas and raisins, if using, along with chopped fresh cilantro. Season with salt and pepper to taste. Remove the mixture from heat and let it cool for about 10 minutes to make it easier to handle.
- Prepare Wrappers: Cut the spring roll wrappers or samosa pastry into halves or thirds as needed to create manageable pieces for folding.
- Fill and Fold Sambusas: Place a spoonful of the cooled filling onto each wrapper piece. Fold the wrapper carefully into a triangular shape, sealing the edges by brushing water along the folds to ensure they stay closed while frying.
- Heat Oil for Frying: Pour vegetable oil into a frying pan to a depth suitable for shallow frying and heat it over medium heat until hot but not smoking.
- Fry Sambusas: Fry the assembled sambusas in batches for 3-4 minutes, turning them once during cooking, until they are golden brown and crisp on all sides.
- Drain and Serve: Remove the fried sambusas using a slotted spoon and place them on paper towels to drain excess oil. Serve warm with your preferred dipping sauce.
Notes
- For a vegetarian version, substitute the meat with spiced lentils, potatoes, or mixed vegetables.
- The optional peas and raisins add a nice texture and sweetness but can be omitted if preferred.
- Ensure the oil is hot enough to prevent soggy sambusas but not too hot to burn them quickly.
- Use spring roll wrappers for a lighter, crisper shell or traditional samosa pastry for a thicker crust.
- Letting the filling cool before assembling prevents the wrappers from tearing.
Keywords: sambusa recipe, samosa, fried pastry, ground meat appetizer, spicy snack, Middle Eastern appetizers, East African snacks
