Sambusa – Somali Meat Pastries
Crisp triangular pastries with spiced minced meat – the classic for breaking the fast in Somalia.
- 50 min
- 789 kcal / serving
- medium
- Protein
- 28.2 g
- Fat
- 56.2 g
- Carbs
- 42.2 g
Contains: gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 12 sambusa or spring roll wrappers
- 250 g minced beef or lamb
- 1 onion
- 2 garlic cloves
- 1 green chilli
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cardamom
- 2 tbsp chopped fresh coriander
- 2 tbsp oil
- 1 tbsp flour
- 1 tbsp water
- Oil for frying
- Salt
- Pepper
Method
- Finely dice the onion, garlic and chilli.
- Heat the oil and fry the mince until crumbly and the liquid has evaporated.
- Add onion, garlic and chilli and fry for 5 minutes.
- Stir in the spices, toast for 1 minute, season with salt and pepper and fold in the fresh coriander. Let the filling cool completely – warm filling softens the pastry.
- Mix the flour with 1 tbsp water into a paste. Fold the wrappers into triangles, fill them and seal the edge with the paste.
- Deep-fry at 170 °C for 3 to 4 minutes until golden and drain on kitchen paper.
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