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.
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.
This is Fab!! with this recipe am all ready for Ramadan. Many Thanks for the post.
Asalam alaykum. thank you what a wonderful web. i realy love cooking even sometimes i think of owening a somali sendwich shop.but my sagestion is there is so many somli people who don’t know how to cook and sametime don’t speak or read english. so can you please make some of your recipies in somali.
thank you. and jazakalah khayr
Salam, just wanted to let you know that I did make the samosa during Ramadan and one of my family members has said that it was the best samosa he had ever had.!!! Thank you sooo much for all your hard work it is appreciated.
Thanks so much for your wonderful website. I am a dietitian teaching in a school with a large population of students from Somalia. I am starting a Halal nutrition and cooking class for the students.
I am wondering if you have tried baking the Sambusa rather than frying it? If so, does it still taste okay?
Thanks again!
Thanks for your comment,
Some people do bake it for a healthier Sambusa but when you fry it is more tasty.
Hi Sadie,
I have tried making Sambusa without the frying. While it is a healthy way to cook, it can be difficult if the crust is not thin enough to cook. Otherwise you have to reapply oil frequently to make sure it bakes properly. My suggestion is to use the right amount of baking soda and make sure the wrapping is thin enough to bake without reapplication of oil. Otherwise sambusa can be made healthy without the frying.
I Love Sambusi/Sambusa!
My Hooyo makes this everyday during the month of Ramadan! And i always get an extra peace if my mom has time to make more!(:
Love Somali Sambusa
This is nr: one
First I love SAMBUSA!, I ate Indian samosa it is OK, until Iate Ethiopian sambusa and I couldn’t belive it it is amazing and delicous I dont know what they put in side with each feeling, but the best one by far the place call sambusa wraps they do event/catering. But I found them by accisent Issaquah farmers market. I love their sambusa they gave you special dip with it.
I think the Somali sambusa is the best, I don’t know anything that comes close.
Assalamu alaikum! What type of fish is used for the fish sambusas?
Wa Alaimumu Salaam
Thanks for visiting I usually use canned tuna fish.
If you want to freeze them, what is the best way? Freezing before they are fried or after. And if frozen what is the best way to reheat then?
Hi,
Freeze them in airtight containers, cooked or uncooked both work well, take one hour before before serving and then fry or bake until crisp.
Enjoy!