Somali Sambuusa

[otterlyslick]

I recently made Somali Sambuusa, and it was an absolute treat! These crispy, savory pastries are filled with a flavorful mixture of spiced meat, onions, and herbs, making them perfect for a snack or appetizer. It’s a popular dish in Somali cuisine, especially during special occasions and Ramadan, and the crunchiness combined with the warm, aromatic filling is simply irresistible. Here’s how you can make your own Sambuusa at home:

Ingredients:​

• For the Filling:
  • 1 lb (450g) ground beef or lamb
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1-2 green chilies, finely chopped (adjust for spice level)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cinnamon (optional)
  • Salt and pepper, to taste
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup raisins (optional, for a sweet touch)
• For the Sambuusa:
  • 12-15 Sambuusa or spring roll wrappers (or you can use phyllo dough)
  • Vegetable oil for frying

Instructions:​

1. Make the Filling:​

• In a large pan, heat a tablespoon of oil over medium heat.
• Add the chopped onions, garlic, and ginger, sautéing until softened and fragrant, about 5 minutes.
• Add the ground meat to the pan, breaking it up with a spoon. Cook until the meat is browned and fully cooked through.
• Stir in the cumin, coriander, turmeric, cinnamon (if using), and salt and pepper. Cook for another 2-3 minutes to toast the spices.
• If you’re using raisins, add them in along with the chopped cilantro. Mix well and set aside to cool completely.

2. Assemble the Sambuusa:​

• Once the filling has cooled, it’s time to assemble the Sambuusa. If you’re using spring roll wrappers or Sambuusa wrappers, cut them in half to make triangles, or use whole wrappers if they’re large enough.
• Place a spoonful of the filling in the center of each wrapper, then fold the sides over to form a triangle, sealing the edges with a little water or flour paste to make sure they don’t open up while frying.

3. Fry the Sambuusa:​

• Heat enough vegetable oil in a deep pan or pot to submerge the Sambuusa. The oil should be around 350°F (175°C).
• Carefully drop the filled and sealed Sambuusa into the hot oil, frying in batches to avoid overcrowding.
• Fry until golden and crispy on all sides, about 3-4 minutes per batch. Remove and drain on paper towels.

4. Serve:​

• Serve the Sambuusa hot with a side of tangy tamarind or hot sauce for dipping. Enjoy them as a snack or part of a larger meal!

Conclusion​

Somali Sambuusa is a crispy, flavorful snack that combines savory spices and a satisfying crunch. Whether you're sharing it with friends or enjoying it solo, these little pockets of goodness are bound to be a hit. The combination of tender filling and crispy pastry makes every bite delicious! Enjoy this Somali classic—it’s definitely a treat worth trying.

 

[KainGo127]

Ooh, Somali Sambuusa looks amazing! I love how crispy they get with all those savory spices inside. Definitely bookmarking this recipe for my next cooking adventure!