Recipes

Somali Sambusa is a stuffed triangular pastries that are very popular appetizers served not only during Ramadan, but any on occasion as an appetizer, they come with all kinds of fillings.

• * Sambusa wrappers * 1 pounds ground beef/lamb * 2 tablespoons oil * 1 small onion, chopped * 2 teaspoons coriander powder * 2 tablespoons cilantro, finely chopped * green onion, chopped * 2 teaspoon cumin powder * 2 teaspoon cardamom powder * 1 teaspoon salt * 1 teaspoon pepper * 1 green chili * 1 clove garlic, minced * oil for frying for the flour paste * ¼ cup all-purpose flour * ¼ cup water, or as needed

Ingredients:

• Sambusa wrappers
• 1 pounds ground beef/lamb
• 2 tablespoons oil
• 1 small onion, chopped
• 2 teaspoons coriander powder
• 2 tablespoons cilantro, finely chopped
• green onion, chopped
• 2 teaspoon cumin powder
• 2 teaspoon cardamom powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 green chili
• 1 clove garlic, minced
• oil for frying

for the flour paste

• ¼ cup all-purpose flour
• ¼ cup water, or as needed

Directions:

• Cook the meat in a skillet with a little oil on a medium heat.
• Add the onions and green chili, stir until tender
• Then add coriander, cumin, cardamom, salt, and pepper, garlic, green onion and the cilantro. Cook briefly for few minutes
• Let the filling cool at room temperature.
• In a small bowl, mix flour and the water to make a smooth paste.
• Pick one the sambusa wrappers with your hands and fold it into a cone shape seal it with flour paste.
• Fill the cone with the filling and close the top into a triangle shape and seal it with the flour paste.
• Pinch the edges so that it is completely sealed.
• Continue filling the rest of the sambusas.
• Heat the oil in frying pan, fry the sambusas until golden brown.
• Remove and drain on paper towels.
• Serve while warm.

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1. Date Filled Sambusa
2. Beer: Somali Style Cooked Lamb Liver
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