Sambusa (Somalia)

World-Bites (87) / Sambuusa

Somalia is located in the Horn of Africa. Somali cuisine varies from region to region and is a mixture of native Somali, Ethiopian, Yemeni, Persian, Turkish, Indian and Italian influences. Breakfast (quraac) is an important meal for Somalis. who often start the day with some style of tea (shaah). The main dish is typically a pancake-like bread (canjeero) similar to Ethiopian injera but smaller and thinner. Lunch (qado) is often an elaborated main dish of rice (bariis) spiced with cumin (kamuun), cardamom (heyl), cloves (qaranfuul) and sage. Sambusa, a Somali version of the samosa, is probably the most popular form of a snack in Somalia. The Somali version is spiced with hot green pepper, and the main ingredient is often ground meat.

Ingredients

* 1 (14 ounce) package spring roll wrappers
* 2 tablespoons olive oil
* 2 pounds ground meat
* 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

Directions

1. 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 meat, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until meat has browned.
2. 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.
3. 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.