Sambusa
photo by angelicamiao
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
24 sambusas
ingredients
- 1 (14 ounce) package spring roll wrappers
- 2 tablespoons olive oil
- 2 lbs 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 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- oil (for frying)
directions
- Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, until the onions are tender.
- 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.
- In a separate bowl, 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.
- Pour oil into a deep heavy pot to a depth of two to three inches.
- Heat to 365-375 degrees.
- There should be enough oil to submerge the wraps.
- Fry the sambusas a few at a time until golden brown.
- Drain on paper towels.
- Serve while hot.
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Reviews
-
Got a backyard thing going on today and this is one of the few appetizers I put out for my hungry crowd. I prepared the filling last evening and brought it to room temperature before putting the sambusas together. The last-minute frying while everybody's out having a good time I didn't like but the recipe I like! Made for ZWT4.
RECIPE SUBMITTED BY
I am the mother of four boys--two sons and two stepsons. I am also the grandmother of one very sweet and precocious 3 yr old boy. I was once a healthcare administrator but quit a few years ago to stay home with my youngest. Since he has started to school, I am back to working part time.
<br> Next to my family, cooking is my passion. I have a wonderful husband who will try anything. He is my biggest fan and a discerning critic. A couple of years ago, we started a dinner club with friends who enjoy our passion for good food. We have shared many wonderful meals together.
<br> My favorite cookbook would have to be a family cookbook that my mom and cousin and I put together a couple of years ago. We shared all the favorites that had been passed down through the generations as well as new favorites.
<br> My biggest pet peeve is picky eaters who refuse to try anything new. It bothers me more with adults than with kids, but I love that my six year old will eat just about anything I put in front of him. There is something very gratifying about "grooming" the next generation of foodies.
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