Best Sonambula Recipes

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

Ingredients

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

SONAMBULA

Sonambula image

Spanish for "sleepwalking," the aptly named Sonambula features dreamy, mellow chamomile syrup that's enlivened with jalapeño-infused tequila and citrus. (Tip: Infuse the syrup and tequila ahead of time, and this drink is easy enough to make in your sleep!)

Provided by Ivy Mix

Categories beverage

Time 30m

Yield 1 serving

Number Of Ingredients 12

Ingredients

1 ounce fresh lemon juice
3/4 ounce Chamomile Syrup, recipe follows
2 ounces Jalapeno Tequila, recipe follows
2 droppers mole bitters, about .25 oz
4 dashes Peychaud's bitters
Ice cubes
1 lemon wheel, for garnish
1 cup water
1/4 cup dried chamomile flowers, or 2-3 tea bags
1 cups superfine sugar
1 quart tequila blanco (100% blue agave)
4 large jalapenos

Steps:

Into a cocktail shaker, add lemon juice, Chamomile Syrup, Jalapeno Tequila, mole bitters, and Peychaud's bitters. Fill shaker with ice cubes and shake well. Strain into coupe glass and float lemon wheel to garnish.
Into a small saucepan over medium heat, add water and chamomile flowers. Once the tea has reached a simmer, strain into a small container, then pour tea back into the pot. Add sugar, and bring to a simmer over low heat, stirring occasionally. When Sugar has dissolved, reserve Chamomile Syrup in a small container or bottle. (Chamomile Syrup will keep in a lidded container in the fridge for up to 3 weeks. Ivy Mix recommends adding a shot of vodka to extend shelf life.)
Cut off and discard the tops of 2 jalapenos; slice the peppers into ½-inch chunks. Slice the other 2 jalapenos lengthwise; use a paring knife to cut out the seeds and inner membranes, which should be reserved. (Discard or reserve the halved peppers for another use.) Add the chopped peppers, the seeds, and the inner membranes to a large container; then add the tequila. Allow to sit at room temperature to infuse for 20-30 minutes, depending on the spiciness of the jalapenos; Ivy Mix recommends tasting along the way until the tequila reaches your preferred heat level. Strain the Jalapeno Tequila into a jar, then pour back into the tequila bottle for storage (optional).