Ingredients:

• 2 eggs
• 2 large potatoes, peeled
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric
• salt and pepper
• bread crumbs
• oil for frying

Directions:

Place the potatoes in a large pan and cover with water and boil for 20 minutes or until tender, then mash with a fork season with salt and pepper, turmeric, coriander and cumin, mix well until combined.
In the mean time place the eggs in another pan and boil until cooked.
Peel the cooked eggs and cut into fourths then set aside.

Take a heaping spoonful of the mashed potato slightly flatten with your hands.

Place a piece of egg in the middle and cover with the mashed potato, and make a round or oval shape.

Then roll the mashed potato balls with the bread crumbs until covered.

Drop the naffaqos in the hot oil, and fry until golden brown.

Sambusa filling

Ingredients

• ½ cup green peas, cooked
• 1 tablespoon chopped cilantro
• 2 teaspoon lemon juice
• 2 large potatoes, cooked, chopped in cubes
• 1 green chili
• 2 tablespoon oil
• 1 onion chopped
• 1 clove garlic
• ½ teaspoon turmeric
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon fresh ginger, minced
• Salt and pepper

for the flour paste

• ¼ cup all-purpose flour
• ¼ cup water, or as needed
• Sambusa wrappers
• Oil for frying

Directions:

• In a skillet heat the oil and sauté the onions until browned.
• Add the ginger and garlic, coriander cumin, green chili, salt, turmeric and cook stirring until fragrant, season with salt and pepper.
• Add the potatoes and stir add the peas and cook for few minutes; add the cilantro and lemon juice.
• Take off the heat. And let it cool until we ready to use.
• 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.

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.

It takes a bit of time to prepare and master but the results are all worth it.

if you don’t have the time to make these wrappers you can find ready made pastries from your local grocery store.

You can use Flour Tortilla, Won Ton Wrappers, Egg Roll Wrappers, Fillo Pastry, even if you want to bake it in the oven a Puff Pastry will do the trick.

And what your filling is going to be it is up to you weather you like it vegetable, tuna, beef, lamb, cheese just to name a few the list is endless.

Ingredients:

• 3 cups plain all-purpose flour
• 2 table spoon oil
• 1 cup Luke warm water
• salt
• more oil for brushing

Directions:

Mix the flour oil and the salt, while using a fork mix in the water slowly, knead the though for 5-10 minutes until smooth and pliable dough.
Form the dough into a ball and coat the outside with oil. Cover and set it aside for about 15 minutes.
Heat a skillet on a medium-low heat.
Knead the dough again and divide it into 8 equal portions
Form each portion into a ball.
Using two balls at a time roll both in 5inch brush one with oil and put the other one on top. Press with your fingers to make sure they line up, roll on a floured surface to flatten with a rolling pin about 9-10 inches in diameter.
Cut into four peaces with a sharp knife, roll each peace again so it keeps its shape.
Place each peace on the warm skillet and leave it each side to dry it out (make sure you don’t leave it too long).
Remove and let it cool slightly then separate the two slowly without tearing the wrappers.
Cover with a towel and continue to repeat the same steps until you have finished all peaces.

Ingredients:

• 1 15 oz can chickpea, washed, drained
• 1 clove garlic
• 1/2 cup yogurt
• 2 tablespoon tahini
• 1 teaspoon salt
• 2 tablespoon lemon
• 2 tablespoon olive oil

Directions:

• Place all the ingredient in a blender and process untill smooth, drizzle with more olive oil serve with pita.
• Garnish with olives.

Ingredients

• 1 lb haddock, cut into peaces
• 1 cup flour
• 1 teaspoon baking powder
• 1 egg
• Salt and pepper to taste
• 1 teaspoon chili powder

Directions:

Heat oil in a large pan
In a bowl combine, flour, egg, baking powder, salt, pepper and mix well until smooth.
Drop the fish in the batter to cote and then place in the hot oil.
Fry fish until golden.
Drain on a pepper towel.

Serve  with Shigni as a dipping sauce.

Ingredients:

• 2 ½ cups of black-eyed beans
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 jalapeno, chopped
• 1 table spoon cilantro chopped
• 2 green onions
• 1 teaspoon baking powder
• ½ cup all propose flour/ gram flour
• Salt and pepper to taste
• 2/3 cup water

Directions:

Soak the black-eyed beans in cold water overnight.
Drain the beans and then remove the skin by rubbing the beans between the palms of your hands.
Put the beans in a bowl filled with water and the skins will float to the surface. Discard the skin.
Place the beans in a food processor with the all the ingredients except the oil.
Process the mixture to make a thick paste. If it is watery add more flour, and if it is bather is tick add more water.
Heat the oil in a pan and fry spoonfuls of the mixture until golden brown.
Serve with basbaas sauce.

Basbaas Sauce:

• 5  jalapenos or serrano/seeds removed
• 1 juice of a lemon
• Water
• Salt

Put all the ingredient in a blender and process it until smooth.

Ingredients:

• 2 lahooh link here
• 1 small tomato, chopped
• 1 small onion, chopped
• 1 chili pepper, chopped
• 1 green onion, chopped
• 2 eggs
• salt pepper to taste
• ¼ cup green pepper, chopped
• ¼ cup grated cheese
• oil

Directions:

Beet the eggs in a bowl then place all the vegetable and mix until combined, season with salt and pepper.
In a skillet on a medium heat drizzle little oil then place one lahooh on the skillet.
Pour the mixture over the lahooh covering most of it.
Sprinkle the cheese over it and cover with the other lahooh.
Leave it to cook until the bottom has a nice brown color and the eggs have set.
Drizzle with little oil and flip over to the other side, and cook until brown.

Ingredients:

• 4 medium potatoes
• 1 green onion
• 1 carrot grated
• 1 table spoon cilantro
• ¼ cup corn
• 1 Egg beaten
• Bread crumbs
• Oil for frying
• Salt and pepper

Directions:

Peal the potatoes and cut into thick cubes cook for 15 minutes until tender
Drain well and mash
Mix the rest of the ingredient to the potato, mix until combined.
Pick spoonful of the mix and make some shapes with your hands.
First dip it into the beaten egg and then coat it with the bread crumbs.
Deep fry, the potatoe cakes until golden-brown.