Sambusas

Yields36 Servings

For the Filling
 1 lb Ground Beef/Lamb
 1 Small Onion
 2 tsp Coriander Powder
 2 tbsp Cilantro [Finely Chopped]
 2 tsp Cumin Powder
 2 tsp Cardamom Powder
 1 tsp Salt
 1 tsp Pepper
 1 Jalapeno
 2 Garlic Cloves [Minced]
For the Flour Paste
 ¼ cup Flour
 ¼ cup Water
For the Sambusa Wrappers
 3 cups All-Purpose Flour
 2 tbsp Oil
 1 cup Luke warm water
 Salt

To make the Sambusa Wrappers
1

Mix the flour, oil, and salt with a fork. Slowly pour in the water and knead for 5-10 minutes until the dough is smooth and pliable.

2

Form the dough into a ball and coat with oil. Cover with plastic wrap and set aside for 15-20 minutes to let it rest.

3

Knead the dough again and divide into 8 equal portions. Form each portion into a ball.

4

Take two balls and roll them each into circles that are 5in in diameter. Then brush one with oil and place the other one on top. Roll the stack out together to form one 10in circle.

5

Cut the circle into quarters (pizza style) and roll each piece again to make it slightly bigger but keeping it's triangular shape.

6

Fry each piece lightly in a dry skillet on low heat just to dry it out, they should not become browned, just a bit dry. Flip and dry the other side. This should not take too long to accomplish.

7

Remove from the skillet and let them cool slightly before pulling the layers back apart. Set finished wrappers aside and cover with a towel. Repeat until all of the balls have been turned into wrappers.

For the Filling
8

Brown the meat in a skillet.

9

Add the onions, garlic and jalapeƱos. Cook until the onions and pepper have softened.

10

Add the coriander, cumin, cilantro, cardamom, salt, and pepper. Cook for about 5 minutes to let the flavors blend together.

11

Then set aside the meat mixture to cool so that it is easier to handle when filling the wrappers.

Assembly
12

Create the flour paste with flour and water.

13

Take one of the triangular wrappers and form it into a cone shape. Use the flour paste to seal the long edge.

14

Fill the cone with filling and then seal the shorter edge with the flour paste as well. Pinch all the edges to ensure it is well sealed.

15

Heat a bit of oil to lightly cover the bottom of your pan. Add the filled wrappers to the pan and fry until golden brown.

16

Set finished wrappers on a plate lined with a paper towel. Serve while warm. Makes 36 sambusas.

Ingredients

For the Filling
 1 lb Ground Beef/Lamb
 1 Small Onion
 2 tsp Coriander Powder
 2 tbsp Cilantro [Finely Chopped]
 2 tsp Cumin Powder
 2 tsp Cardamom Powder
 1 tsp Salt
 1 tsp Pepper
 1 Jalapeno
 2 Garlic Cloves [Minced]
For the Flour Paste
 ¼ cup Flour
 ¼ cup Water
For the Sambusa Wrappers
 3 cups All-Purpose Flour
 2 tbsp Oil
 1 cup Luke warm water
 Salt

Directions

To make the Sambusa Wrappers
1

Mix the flour, oil, and salt with a fork. Slowly pour in the water and knead for 5-10 minutes until the dough is smooth and pliable.

2

Form the dough into a ball and coat with oil. Cover with plastic wrap and set aside for 15-20 minutes to let it rest.

3

Knead the dough again and divide into 8 equal portions. Form each portion into a ball.

4

Take two balls and roll them each into circles that are 5in in diameter. Then brush one with oil and place the other one on top. Roll the stack out together to form one 10in circle.

5

Cut the circle into quarters (pizza style) and roll each piece again to make it slightly bigger but keeping it's triangular shape.

6

Fry each piece lightly in a dry skillet on low heat just to dry it out, they should not become browned, just a bit dry. Flip and dry the other side. This should not take too long to accomplish.

7

Remove from the skillet and let them cool slightly before pulling the layers back apart. Set finished wrappers aside and cover with a towel. Repeat until all of the balls have been turned into wrappers.

For the Filling
8

Brown the meat in a skillet.

9

Add the onions, garlic and jalapeƱos. Cook until the onions and pepper have softened.

10

Add the coriander, cumin, cilantro, cardamom, salt, and pepper. Cook for about 5 minutes to let the flavors blend together.

11

Then set aside the meat mixture to cool so that it is easier to handle when filling the wrappers.

Assembly
12

Create the flour paste with flour and water.

13

Take one of the triangular wrappers and form it into a cone shape. Use the flour paste to seal the long edge.

14

Fill the cone with filling and then seal the shorter edge with the flour paste as well. Pinch all the edges to ensure it is well sealed.

15

Heat a bit of oil to lightly cover the bottom of your pan. Add the filled wrappers to the pan and fry until golden brown.

16

Set finished wrappers on a plate lined with a paper towel. Serve while warm. Makes 36 sambusas.

Sambusas

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