Sambusas
Somalia
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Sambusas are fried triangular pastries with a spiced filling, and they are the Somali entry in a family of stuffed pastries stretching from the Middle East through the Horn of Africa to South and Southeast Asia. In Somalia they are snack and appetizer food, though they are most associated with occasions. Ramadan is the occasion above all. Sambusas are what breaks the fast after sundown, portable and substantial enough to eat standing, and Somali households make them in large quantities through the month. That association is strong enough that many families make them at no other time of year. The filling is where they diverge from the Indian samosa they resemble. Sambusa filling is typically spiced ground beef, seasoned with cumin, cardamom, cinnamon, cloves, ginger and turmeric and finished with fresh coriander, giving a warm, aromatic profile rather than the hot, tamarind-and-chilli one of many samosas. Lentil, potato and onion versions exist. The pastry is thinner too. Many Somali cooks in the diaspora now use spring roll or egg roll wrappers instead of making dough, which is a practical shortcut that a good many of them will say improves the result.
Sambusas belong to the Somali repertoire and to the wider family of stuffed fried pastries found across the Middle East, the Horn of Africa and South Asia. They are particularly associated with Ramadan, when they are eaten after sundown.
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Put the flour in a large mixing bowl and slowly work in the water and oil, kneading as you go, until all the liquid is incorporated. Add a little more water if too dry, more flour if too wet.
Form the dough into a ball and knead on a floured surface for a further 10 minutes.
Return the dough to the bowl, cover, and set aside while you make the glue and the filling.
For the pastry glue, whisk the flour and water together in a small bowl until it has a glue-like texture. Set aside.
Cook the ground beef, onion and garlic in a skillet over medium heat until no pink remains. Drain off any liquid and transfer to a mixing bowl.
Add the salt, cumin, black pepper, cardamom, ginger, turmeric, cloves, cinnamon and fresh coriander, and combine well.
Divide the dough into 6 balls and roll each out into a thin circle, then cut each circle in half down the middle.
Take one half, hold it flat side down, fold the right edge about three quarters of the way to the left, then fold the left side over to match. This makes a cone shaped pocket.
Run a little pastry glue along the overlap with your finger to bind it.
Spoon about 1 1/2 tablespoons of filling into the pocket, then press the final flap of dough over the opening and seal it with more glue.
Repeat until the dough and filling are used up.
Heat vegetable oil for frying and fry the sambusas until golden brown on all sides.
Drain on paper towels and serve hot.
4 avis
got some good minced beef from your dekalb farmers market here in atlanta just to make this. that ground cardamom with the garlic and cumin is no be small thing o, smelled up the whole house while cooking the meat dry in the skillet. i was skeptical about that simple flour and water paste glue holding it together, but not one sambusa opened up. e sweet sha!
abeg kneading that dough for a full 10 minutes on the counter gave my arms a proper workout! got the beef from the halal butcher down rye lane in peckham. cooked off the ground beef with the onions and minced garlic till no pink was left as instructed. pastry glue held tight and that cardamom smell took me right back. crisp outside, juicy inside.
herh, the cardamom in the ground beef filling is powerful paa! my somali friend used to bring these for us and her pastry was so light. i followed the dough steps here but 1 2/3 cups of water wasn't quite enough for my flour, dough was stiff so i added a small splash more lukewarm water to make it soft oo. spice blend is spot on.
had a bit of trouble tracking down ground cardamom in my local shop so had to head down to the international grocers on city road in cardiff. the pastry glue made from flour and water worked a treat though, sealed them right up. meat filling smelled incredible while browning in the pan with the cumin. took me nearer 15 mins to knead the dough properly but worth it.