MEAT SAMBUSA
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
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
CHEESE SAMBUSA
Cheesy Middle Eastern pastry.
Provided by Jeanette
Categories Appetizers and Snacks Pastries
Time 55m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix cream cheese, mozzarella cheese, feta cheese, garlic, and milk together in a bowl; add onion and cilantro. Stir to combine.
- Cut one sheet of spring roll wrapper into 3 rectangles, each about 4x12 inches. Lightly brush with melted butter. Place a heaping teaspoon of filling on the 4-inch end of the rectangle. Fold the end over the filling; pick up a corner and fold diagonally, making a triangle. Continue to fold diagonally, making a triangular packet, so the the filling doesn't come out the ends. Dab a little water on the end of the strip and seal the sambusa closed. Repeat with remaining filling and spring roll wrappers. Place on prepared baking sheet.
- Bake in the preheated oven until crisp and golden, about 25 minutes.
Nutrition Facts : Calories 82 calories, Carbohydrate 2.9 g, Cholesterol 21.5 mg, Fat 7.2 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 92.2 mg, Sugar 0.5 g
POTATO AND PEA SAMBUSA (SOMALI)
We have a Somali community where I'm from and this potato and pea version of Sambusa is my favorite. double this recipe as needed
Provided by Jamilahs_Kitchen
Categories Potato
Time 30m
Yield 8 sambusa, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat the butter in a large frying pan; add the ginger, cumin seeds, curry powder, and garam.
- marsala and fry lightly for 1 minute or until very fragrant.
- 2. Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until.
- the potatoes are tender.
- 3. Add the peas, cilantro, and green onion and stir through.
- 4. Set aside to cool.
- 5. Fill each uncooked sambusa wrapper with a spoonful of the filling.
- 6. Close top using a flour paste. (Few Tablesppoons of flour and little water until pasty).
- 7. Fry until golden brown.
- 8. Remove from oil and drain on a paper towel.
SAMBUSA
I found this on all recipes. It is a Somali recipe that is a lovely appetizer. It is often served during Ramadan. Shredded beef may be substituted for ground beef. Posted for ZWT4.
Provided by MamaJ
Categories Meat
Time 1h15m
Yield 24 sambusas
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, until the onions are tender.
- 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 separate bowl, 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.
- Pour oil into a deep heavy pot to a depth of two to three inches.
- Heat to 365-375 degrees.
- There should be enough oil to submerge the wraps.
- Fry the sambusas a few at a time until golden brown.
- Drain on paper towels.
- Serve while hot.
Nutrition Facts : Calories 145.9, Fat 7.1, SaturatedFat 2.4, Cholesterol 27.2, Sodium 218.4, Carbohydrate 11, Fiber 0.5, Sugar 0.3, Protein 8.8
SAMBUSA PASTRY
Takes some patience but authentic tastes better than egg roll wrapper substitue. I don't like the egg roll wrappers I find here in NY so I was happy to find this. from www.mysomalifood.com
Provided by Jamilahs_Kitchen
Categories Lunch/Snacks
Time 25m
Yield 8 pastry, 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix the flour oil and the salt, while using a fork mix in the water slowly, knead the though for 5-10 minutes until smooth and pliable dough.
- Form the dough into a ball and coat the outside with oil. Cover and set it aside for about 15 minutes.
- Heat a skillet on a medium-low heat.
- Knead the dough again and divide it into 8 equal portions.
- Form each portion into a ball.
- Using two balls at a time roll both in 5inch brush one with oil and put the other one on top. Press with your fingers to make sure they line up, roll on a floured surface to flatten with a rolling pin about 9-10 inches in diameter.
- Cut into four peaces with a sharp knife, roll each peace again so it keeps its shape.Place each peace on the warm skillet and leave it each side to dry it out (make sure you don't leave it too long). Remove and let it cool slightly then separate the two slowly without tearing the wrappers.
- Cover with a towel and continue to repeat the same steps until you have finished all peaces.
Nutrition Facts : Calories 200.5, Fat 3.8, SaturatedFat 0.5, Sodium 146.9, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.8
SAMBUSA
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
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
CHEESE SAMBUSA
Middle Eastern Cuisine
Provided by malinda sargent
Categories Cheese Appetizers
Number Of Ingredients 9
Steps:
- 1. Mix the three cheeses with the garlic and milk. Add the onions, carrots, and cilantro; stir. Fill each sambusa cone with 1 Tbsp. of the cheese filling. Seal the top seam with flour paste. Preheat oil on medium heat. Cook 4 sambusa at a time until golden and bubbly. Remove and drain on a paper towel
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