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Somalian Beef Sambusa

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
24 servings
African East African
Somalian Beef Sambusa
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 leek, chopped
  • 1 clove garlic, minced
  • 2 pounds ground beef
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 1 tablespoon water, or as needed
  • 1 (14 ounce) package spring roll wrappers
  • 1 quart oil for frying, or as needed
Instructions
1
Preheat the skillet over medium heat, adding a generous amount of olive oil to it. Sauté sliced onion, leek, and minced garlic in the hot oil until the onion becomes translucent. Introduce ground beef into the skillet, stirring constantly to ensure it's cooked until still slightly pink and about halfway done. Add a pinch of cumin, cardamom, salt, and pepper to the mixture; blend well. Continue cooking until the beef is browned and crumbly, then remove it from heat.
2
Combine flour and water in a small bowl to create a thin paste. Using one wrapper at a time, shape it into the form of a cone and fill it with the beef mixture. Close the top of the cone, seal it with the paste, and repeat the process until all wrappers or filling are used up.
3
Heat oil in a deep fryer or large saucepan to 365 degrees F (170 degrees C), ensuring there's enough oil to submerge the sambusas. Fry the sambusas, a few at a time, in hot oil until they turn golden brown. Remove them to a paper towel-lined plate to drain excess oil