Sambussa (Ethiopia)

World-Bites (30) / Sambussa

Samosas are a staple of local cuisine in the Horn of Africa, particularly in Somalia and Ethiopia where they are known as sambussa. While sambusas can be eaten any time of the year, they are usually reserved for special occasions such as Christmas, Meskel, or Ramadan. Due to the long trading history between India and Ethiopia, samosas have been a staple food item for Ethiopians. Samosas are traditionally deep-fried but this recipe has been modified for pan frying.

Ingredients

FILLING

* 1/2 cup yellow onion, thinly sliced
* 1 lb yukon gold potato, peeled and cut into 1/4-inch cubes
* 1/2 cup chopped carrot
* 2 1/2 teaspoons red curry paste
* 1 garlic clove, minced
* 1 cup water
* 1/3 cup light coconut milk
* 2 teaspoons fresh lime juice
* 1/4 teaspoon salt

DOUGH

* 1 teaspoon ground turmeric
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1/4 cup hot water
* 6 tablespoons fresh lemon juice
7 teaspoons peanut oil, divided
Method


1. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork.
2. To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.
4. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas.
5. Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel–lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas. Serve warm with ketchup or cilantro chutney or marmalade as the Ethiopians like.