Meat Sambusa Recipes

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SAMBUSA



Sambusa image

This is a Somali recipe. I learned it by watching my Somali friends around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. Since I am married to a Somalian man, I learned to cook a few things, and there are some of my American dishes he loves as well. For a variation you can substitute shredded beef for ground beef.

Provided by SAFIYOSMOMMY

Categories     World Cuisine Recipes     African

Time 1h10m

Yield 24

Number Of Ingredients 13

1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds 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 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. 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 small dish or cup, 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.
  • Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

Nutrition Facts : Calories 163.1 calories, Carbohydrate 10.8 g, Cholesterol 24.5 mg, Fat 9.5 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 2.4 g, Sodium 213.4 mg, Sugar 0.3 g

KENYAN BEEF SAMOSAS RECIPE BY TASTY



Kenyan Beef Samosas Recipe by Tasty image

Here's what you need: olive oil, ground beef, medium red onion, garlic, jalapeño, salt, pepper, ground coriander, cumin, scallions, frozen peas, fresh cilantro, all-purpose flour, salt, olive oil, water, flour, canola oil, lime wedge

Provided by Katie Aubin

Categories     Snacks

Yield 15 servings

Number Of Ingredients 19

1 ½ tablespoons olive oil
1 lb ground beef
1 medium red onion, diced
1 clove garlic, minced
1 jalapeño, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground coriander
1 teaspoon cumin
4 scallions, diced
1 cup frozen peas, defrosted
2 tablespoons fresh cilantro, chopped
3 cups all-purpose flour
¼ teaspoon salt
2 teaspoons olive oil
1 cup water, plus 2 tablespoons more
1 tablespoon flour, mixed with 1 tablespoon of water
3 cups canola oil
lime wedge, for serving

Steps:

  • In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
  • Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
  • In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
  • Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
  • Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
  • In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
  • Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
  • In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
  • Enjoy!

Nutrition Facts : Calories 587 calories, Carbohydrate 24 grams, Fat 49 grams, Fiber 1 gram, Protein 11 grams, Sugar 1 gram

BEEF SAMOSAS



Beef Samosas image

Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savory, spicy recipe. You just can't buy better in the shops.

Provided by sassyangelkiwi Donna-Maree Aus

Categories     Appetizers and Snacks     Pastries

Time 40m

Yield 18

Number Of Ingredients 21

2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
½ teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
½ teaspoon ground black pepper
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough

Steps:

  • Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
  • In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  • Heat oil in a large, heavy saucepan over high heat.
  • Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
  • In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Nutrition Facts : Calories 258 calories, Carbohydrate 23.8 g, Cholesterol 21.4 mg, Fat 14.8 g, Fiber 2.3 g, Protein 7.6 g, SaturatedFat 4 g, Sodium 346 mg, Sugar 1.6 g

MEAT SAMBUSA



Meat Sambusa image

Stuffed pastry with meat, a Middle Eastern appetizer.

Provided by Jeanette

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 56m

Yield 15

Number Of Ingredients 9

2 tablespoons olive oil, divided
2 tablespoons pine nuts
½ pound ground beef
1 small onion, chopped
¾ teaspoon ground cinnamon
¼ teaspoon ground allspice
salt and ground black pepper to taste
5 (12-inch) spring roll wrappers
5 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts; cook and stir until lightly toasted, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
  • Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add beef; cook, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in onion; cook and stir until tender, 3 to 5 minutes. Remove from heat; season with cinnamon, allspice, salt, and pepper. Stir in pine nuts.
  • Cut each spring roll wrapper into three 12x4-inch rectangles. Brush each rectangle lightly with melted butter.
  • Place a heaping teaspoonful of the beef mixture near the short end of 1 rectangle. Fold 1 corner over to enclose the filling and form a triangle. Continue to fold until the rectangle has been folded into a triangular packet, sealing any holes to prevent filling from oozing out. Dab cold water on the outside fold to seal sambusa closed.
  • Repeat with remaining spring roll rectangles and beef mixture. Arrange sambusa on the prepared baking sheet.
  • Bake in the preheated oven until crisp and golden, about 25 minutes.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 2.3 g, Cholesterol 19.8 mg, Fat 8.1 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 61.8 mg, Sugar 0.2 g

SAMBOSAS (AFGHAN MEAT TURNOVER)



Sambosas (Afghan Meat Turnover) image

This is a traditional Afghan appetizer, great for parties, a very simple dish that if you ask 100 Afghan chefs you'll get 100 slightly different recipes. This is the one my family always made, and paired it with my yogurt sauce(check my other recipes) for dipping.

Provided by Dr. Tastegood

Categories     Meat

Time 55m

Yield 25-30 Sambosas depending on size of wonton, 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef (ground chuck is best)
2 garlic cloves
1 small yellow onion
1 (8 ounce) package wonton wrappers (any size will work)
1/4 teaspoon ground cardamom (to taste)
1/4 teaspoon cayenne pepper (to taste)
salt & pepper
vegetable oil, for deep frying
yogurt, sauce for dipping

Steps:

  • Brown ground beef in a non-stick pan, seasoning with salt and pepper. When its just cooked through, drain on paper towels to dispose of excess grease. Return beef to pan, along with enough drained oil so it's moist, add the cardamom, cayenne, crushed/chopped garlic and the finely chopped onion. Cook until the onion & garlic is softened and spice is fragrant. Remove from heat and cool.
  • To form the sambosas, take about a tablespoon (if using the small wontons, more if using the egg roll size), not too much, ensuing that you can fold the wonton over into a triangle without the filling falling out. Brush one side of the wonton with water at the edge to make a tight seal, using either your fingers or tines of a fork to do this. Make all the sambosas and keep on a sheet covered with paper towels to prevent sticking. You can do all this ahead of time and store covered with Plastic Wrap in the fridge till ready to cook.
  • When ready to finish the sambosas, put a nonstick pan or pot onto med/high heat and add enough oil for shallow frying, about half to 3/4 an inch of oil should do it. Shallow fry in batches till golden brown, and drain on a wire rack or paper towels. Sprinkle lightly with salt and serve, best when hot but are good at room temp too. I serve them with my family's chilled yogurt sauce(see other recipe). Not healthy but delicious, even my southern wife and family loves them!
  • Enjoy!

SAMBOSSA (ETHIOPIAN APPETIZER)



Sambossa (Ethiopian Appetizer) image

This is a wonderful little Ethiopian snack that is quite similar to a samosa. You skip making the dough by using wonton wrappers. Enjoy!

Provided by Nif_H

Categories     Meat

Time 50m

Yield 48 sambossas

Number Of Ingredients 12

48 wonton wrappers
1/2 cup red onion, finely chopped
1 lb lean ground lamb or 1 lb beef
1/2 teaspoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon garlic, minced
1/2 teaspoon cayenne
salt
1/2 teaspoon cinnamon
4 sprigs fresh coriander, chopped
3 sprigs mint, chopped
2 cups water

Steps:

  • Combine all filling ingredients in heavy sauce pan.
  • Bring to a boil and stir to keep smooth.
  • Reduce heat to medium and let mixture simmer uncovered.
  • Correct flavor for spices and salt balance.
  • As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
  • Cook until all liquid evaporates.
  • If ground meat has a lot of fat, drain off at this point.
  • Let mixture cool slightly before stuffing.
  • Fill won ton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
  • Fry the Sanbossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.

Nutrition Facts : Calories 51.1, Fat 2.4, SaturatedFat 1, Cholesterol 7.7, Sodium 51.8, Carbohydrate 4.9, Fiber 0.2, Sugar 0.1, Protein 2.4

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Top Asked Questions

How to cook sambusa?
Add the beef and break up with a spoon. Add the chilis, spices, and salt. Cook until the meat is no longer pink and all the water is evaporated, about 15 minutes or so. It is important that the mixture be as dry as possible. 4. Begin to spoon a bit of filling onto the end of each sambusa wrapper.
How to make meat samosas?
This article has been viewed 380,830 times. To make meat samosas, start by heating oil in a large frying pan over medium heat and fry the onions. Add a combination of minced lamb, beef, and chicken to the pan until it’s fully browned. After that, mix peas in and cook the mixture over low heat for 20 minutes.
What is the best cut of meat for sambusa?
My sambusa recipe is a leaner variant made with beef. Chuck works the best as it has the right beef to fat ratio and is a very flavorful cut. Oftentimes I remove half of the fat from chuck to make my sambusa even leaner and this does not make it taste any worse. Meat for sambusa must be finely diced with a knife.
What are the ingredients of sambusa?
Ingredients For Sambusa 1 1 Pound Ground Beef or Lamb 2 1 chopped Small Onion 3 2 tsp Coriander powder 4 2 tbsp Oil 5 2 tbsp finely chopped Cilantro 6 1 chopped Green Onions 7 2 tsp Cardamom Powder 8 2 tsp Cumin Powder 9 1 tsp Pepper 10 1 tsp Salt 11 1 minced Garlic Cloves 12 1 Green Chilli More ...

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