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
- 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.