Ethiopian Beef Sambusas
Created by ForeverMama on July 12, 2017
- Servings: 20-22
- Prep Time: 60m
- Cook Time: 30m
- Recipe #26508
Ingredients
- 1 pound potatoes, peeled (2 large)
- 1 cup green peas (frozen, thawed)
- 2 tablespoons oil (vegetable oil)
- 1/2 teaspoon cumin seeds
- 1 bay leaf, crushed
- 2 yellow onions, finely chopped (large onions)
- 1/2 pound ground beef
- 1/2 pound ground lamb
- 4 cloves garlic, crushed
- 1 tablespoon minced fresh ginger root
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green chile peppers (such as jalepenos, depending on the level of heat you prefer, you may or may not leave the seeds and ribs)
- Oil, for deep-frying, 1 quart)
- Sambusa Dough: http://www.recipezazz.com/recipe/authentic-sambusa-dough-26527 OR http://www.recipezazz.com/recipe/authentic-sambusa-dough-26527 (Refer to NOTE below)
- Or you can purchase pre-made sambusa pastry at local ethnic MiddleEastern/African stores.
How to Make
-
Step 1: Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
-
Step 2: In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions, and ground beef or lamb. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
-
Step 3: Heat oil in a large, heavy saucepan over high heat.
-
Step 4: Mix cilantro and green chile peppers into the potato and beef mixture.
-
Step 5: In a small dish or cup, mix together a little flour and water to make a thin paste.
-
Step 6: If using phyllo, place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together and moisten with water/flour paste. If using wonton / eggroll wrappers, Using one wrapper at a time, place filling in the middle and fold into the shape of a triangle, close it and seal with paste. Repeat until filling are used up.
-
Step 7: In small batches, fry until golden brown on both sides, about 3 minutes. Drain on paper towels and serve warm.
-
NOTE: If you prefer you may substitute with using 1 package (16 ounce) phyllo dough (or eggroll/wonton wrapper skins).
Nutritional Facts
- Serving Size: 1 (99 g)
- Calories 118.1
- Total Fat - 6.1 g
- Saturated Fat - 2 g
- Cholesterol - 18.4 mg
- Sodium - 217.5 mg
- Total Carbohydrate - 9.9 g
- Dietary Fiber - 2 g
- Sugars - 2.1 g
- Protein - 6.3 g
- Calcium - 20.9 mg
- Iron - 1.2 mg
- Vitamin C - 9.6 mg
- Thiamin - 0.1 mg