We love sharing traditional recipes that bring people together, and sambusa is one of those irresistible dishes.

Originating from Somali cuisine, sambusa is a crispy, flavorful pastry often served at special gatherings like special celebrations, weddings, or festive celebrations.

With its rich filling and crunchy exterior, it's no wonder we can't get enough of it. Let's dive into how we can create this delightful snack step by step.

Ingredients for Sambusa

To make 24 servings of sambusa, we need the following ingredients:

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 1 leek, chopped

• 1 clove garlic, minced

• 2 pounds ground meat

• 2 teaspoons ground cumin

• 2 teaspoons ground cardamom

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 tablespoon all-purpose flour

• 1 tablespoon water

• 1 (14-ounce) package of spring roll wrappers

• 1 quart oil for frying

How to Make Samosa | Perfect Samosa Recipe

Video by The Cooking Foodie

Preparing the Filling

We start by heating olive oil in a large skillet over medium heat. Sautéing onion, leek, and garlic in the oil until the onion becomes transparent is our first step toward an aromatic filling. Next, we add the ground meat, cooking it until it's about halfway done and still slightly pink.

Seasoning is essential, so we stir in cumin, cardamom, salt, and pepper, ensuring every bite of the filling bursts with flavor. We cook the mixture until the meat turns brown and crumbly, then remove the skillet from heat to let the filling cool slightly.

Assembling the Sambusa

To prepare the sambusa wrappers, we mix all-purpose flour and water in a small bowl, creating a thin paste to use as a sealant. Working with one spring roll wrapper at a time, we fold it into a cone shape, carefully fill it with the meatf mixture, and seal the top with the flour paste. We repeat this process until all the filling or wrappers are used up.

Frying to Perfection

In a deep fryer or large saucepan, we heat oil to 365°F (170°C). The oil should be deep enough to fully submerge the sambusas. Frying a few sambusas at a time ensures even cooking. Once golden brown, we remove them from the oil and place them on a paper towel-lined plate to drain.

Serving and Enjoying

Sambusas are best served fresh and hot. Whether paired with a dipping sauce or enjoyed on their own, their crisp texture and savory filling make them the star of any meal. We hope you'll try this recipe and share the joy of sambusa with your loved ones!