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Crispy Spiced Beef Sambusa Recipe

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★★★★★

4.8 from 120 reviews

Sambusa is a delicious and savory deep-fried pastry filled with a spiced ground beef or lamb mixture. This recipe features a flaky, tender dough wrapper filled with aromatic spices and fresh cilantro, perfect for an appetizer or snack. The filling is cooked on the stovetop, while the dough is prepared and pan-warmed before assembly and deep frying to golden perfection.

Ingredients

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Sambusa Filling

  • 2 tablespoons oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • ½ teaspoon grated ginger
  • 1 pound ground beef or lamb
  • 1 teaspoon salt
  • ½ teaspoon bouillon powder (or substitute with salt)
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon curry powder
  • ½ teaspoon paprika
  • ¼ teaspoon turmeric
  • ⅓ cup fresh cilantro, chopped

Wrapper Dough

  • 2 cups all-purpose flour
  • ½ tablespoon sugar (optional)
  • ½ teaspoon salt
  • 2 tablespoons oil
  • ½ cup water (or as needed)

Flour Paste for Sealing

  • ¼ cup all-purpose flour
  • ¼ cup water (or as needed)

For Frying

  • Oil for deep frying

Instructions

  1. Prepare the Filling: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the finely chopped onions, minced garlic, and grated ginger, sautéing until translucent and fragrant. Add the ground beef or lamb, cooking until browned and fully cooked while breaking up large chunks. Stir in salt, bouillon powder, black pepper, cumin, coriander, curry powder, paprika, and turmeric, cooking for another minute to blend the flavors. Finally, add the chopped cilantro, cook for an additional minute, then remove from heat and let cool.
  2. Make the Dough: In a large mixing bowl, combine 2 cups of all-purpose flour, sugar, and salt. Drizzle in 2 tablespoons of vegetable oil and mix with your hands until the mixture resembles coarse crumbs. Gradually add approximately ½ cup of water, kneading until the dough forms a smooth, elastic ball that’s firm yet pliable. Cover the dough with a damp cloth and let it rest for 10 minutes.
  3. Roll and Cook the Dough Circles: After resting, knead the dough on a floured surface for two more minutes. Divide the dough into five equal balls. Roll each ball into a 4-inch (10 cm) diameter circle. Brush a circle lightly with vegetable oil, sprinkle with flour, and layer another circle on top. Repeat the oiling and flouring step between each circle until all are layered. Roll the stacked dough out into a 12-inch (30 cm) diameter circle.
  4. Warm the Dough: Heat a large pan over low heat and place the rolled dough circle in it. Cook for 3 minutes on each side without browning, just until warmed through. Remove and place on a work surface. Trim edges to create an even circle, then cut the dough into quarters. Gently separate each samosa wrap.
  5. Prepare the Flour Paste: Mix ¼ cup flour with ¼ cup water until smooth to create a paste used for sealing the sambusa.
  6. Assemble Sambusas: Take one samosa wrap and fold the rounded edges toward each other to form a long diamond-shaped pocket. Use your finger to apply the flour paste along the edges to seal the shape securely. Spoon a portion of the cooled meat filling into the pocket, then fold over the top part and press the edges firmly to seal. Repeat this process with remaining dough and filling. If time allows, refrigerate the assembled sambusas for about an hour before frying.
  7. Deep Fry the Sambusas: Heat vegetable oil in a deep skillet or pot until hot. Carefully place a few sambusas into the oil at a time, frying until golden brown and crispy on all sides. Remove them from the oil and drain on paper towels to remove excess oil.
  8. Serve: Serve the sambusas hot with your choice of dipping sauce such as spicy tomato sauce or a tangy mint yogurt sauce for a delightful appetizer or snack.

Notes

  • For a more tender dough, ensure not to add too much water; the dough should be firm and pliable.
  • Refrigerating the filled sambusas before frying helps maintain their shape and crispiness.
  • You can substitute ground lamb for beef for a richer flavor.
  • Adjust spice levels by increasing or decreasing the amount of curry powder and paprika.
  • Serve sambusas immediately after frying for the best texture and flavor.

Keywords: Sambusa recipe, fried meat samosas, Middle Eastern appetizer, ground beef samosas, deep fried pastry, spiced meat filling

Find it online: https://tastybynova.com/crispy-spiced-beef-sambusa-recipe/