Sambusa
This is a Somali
recipe. I learned it by watching my Somali friends around Ramadan and I was
able to make my own variation. They are really good and I can't stop eating
them. They are served during Ramadan, Weddings, Parties, or just because. Since
I am married to a Somalian man, I learned to cook a few things, and there are
some of my American dishes he loves as well. For a variation you can substitute
shredded beef for ground beef.
Ingredients:
1
(14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground beef
1 leek, chopped
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying
Method:
1.
Heat olive oil in a large skillet over medium
heat. Add onions, leek and garlic, and cook, stirring until the onions are
transparent. Add ground beef, and cook until about halfway done. Season with
cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has
browned.
2.
In a small dish or cup, mix together the flour
and water to make a thin paste. Using one wrapper at a time, fold into the
shape of a cone. Fill the cone with the meat mixture, close the top, and seal
with the paste. Repeat until wraps or filling are used up.
3.
Heat the oil to 365 degrees F ( 170 degrees C)
in a deep-fryer or deep heavy pot. There should be enough oil to submerge the
wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to
drain on paper towels.
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