Sambusa Recipe

Ground beef: Provides the main protein and savory base for the filling.

Onion: Adds sweetness and depth of flavor to the filling.

Garlic: Enhances the overall taste with its aromatic qualities.

Cumin: A spice that gives a warm, earthy flavor to the filling.

Coriander: Adds a citrusy and slightly sweet note to the filling.

Salt: Essential for seasoning and enhancing the flavors of the ingredients.

Black pepper: Adds a mild heat and depth to the filling.

Peas: Adds a pop of color and a slight sweetness to the filling.

All-purpose flour: Used to make the dough for the sambusa pastry.

Vegetable oil: Helps to bind the dough and is also used for frying the sambusas.

Water: Used to bring the dough together and achieve the right consistency.

When forming the dough into a cone shape, make sure to press the edges firmly to ensure a tight seal. This will prevent the filling from leaking out during the frying process. Additionally, when rolling out the dough, aim for an even thickness to ensure uniform cooking and a crispy texture.

• ground beef - Substitute with ground lamb: Ground lamb provides a similar texture and a rich, slightly gamey flavor that complements the spices well.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and absorbs the spices nicely, making it a healthier alternative.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can add a subtle complexity to the filling.

• onion - Substitute with leeks: Leeks provide a similar texture and a delicate, sweet flavor that works well in the filling.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, offering a similar flavor profile, though it lacks the fresh pungency of minced garlic.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness, enhancing the overall taste.

• cumin - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy and slightly sweet flavor, making them a good alternative.

• cumin - Substitute with ground coriander: Ground coriander has a citrusy and slightly sweet flavor that can complement the other spices well.

• coriander - Substitute with ground cumin: Ground cumin provides a warm, earthy flavor that pairs well with the other spices.

• coriander - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet, licorice-like flavor that can add a unique twist to the filling.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the filling.

• salt - Substitute with sea salt: Sea salt can provide a cleaner, more nuanced salty flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different, more subtle flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile, making the filling spicier.

• peas - Substitute with green beans: Chopped green beans provide a similar texture and a fresh, slightly sweet flavor.

• peas - Substitute with chickpeas: Cooked and slightly mashed chickpeas offer a different texture but a similar nutty flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a nuttier flavor and a slightly denser texture, making the dough more wholesome.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to make the recipe suitable for those with gluten intolerance.

• vegetable oil - Substitute with olive oil: Olive oil offers a richer flavor and is a healthier fat option.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good alternative for high-heat cooking.

• water - Substitute with chicken broth: Chicken broth adds a depth of flavor to the dough, enhancing the overall taste.

• water - Substitute with milk: Milk can make the dough richer and more tender, adding a slight creaminess.

• Allow the sambusas to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For short-term storage, place the cooled sambusas in an airtight container. Line the container with paper towels to absorb any excess oil and moisture. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled sambusas in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the sambusas are firm. This prevents them from sticking together.

• Once frozen, transfer the sambusas to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• When ready to reheat, preheat your oven to 350°F (175°C). Place the frozen sambusas on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat the sambusas in an air fryer. Preheat the air fryer to 350°F (175°C) and cook for 10-12 minutes, shaking the basket halfway through.

• For a quick reheat, you can also use a microwave. Place the sambusas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Note that this method may not retain the crispiness as well as baking or air frying.

• If you have leftover filling, store it in an airtight container in the refrigerator for up to 3 days. You can use it to make fresh sambusas or add it to other dishes like soups or salads.

• For best results, avoid refreezing sambusas that have already been thawed. This can affect the texture and flavor.

• Preheat your oven to 350°F (175°C). Place the sambusas on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and the crust is crispy.

• For a quick reheat, use a microwave. Place the sambusas on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes. This method may not keep the crust as crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the sambusas in the basket in a single layer. Air fry for 5-7 minutes until they are hot and the crust is crispy.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil. Place the sambusas in the skillet and cover with a lid. Heat for 3-4 minutes on each side until they are warmed through and the crust is crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the sambusas directly on the rack or on a baking sheet. Heat for 10-12 minutes until they are hot and the crust is crispy.

• Frying pan: Used to cook the ground beef and later fry the sambusas until golden brown.

• Mixing bowl: Used to combine the flour, salt, oil, and water to make the dough.

• Knife: Essential for finely chopping the onions and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onions and garlic.

• Measuring cups: Used to measure the ingredients like flour, peas, and water accurately.

• Measuring spoons: Used to measure the spices and salt accurately.

• Rolling pin: Used to roll the dough balls into thin circles.

• Spoon: Used to fill the dough cones with the meat mixture.

• Paper towels: Used to drain the excess oil from the fried sambusas.

• Tongs: Used to safely handle the sambusas while frying and transferring them to the paper towels.

• Small bowl: Used to hold water for sealing the edges of the sambusas.

Prepare the filling ahead: Cook the ground beef mixture a day before and refrigerate. This allows flavors to meld and saves time on the cooking day.

Use pre-made dough: Purchase ready-made pastry dough from the store to skip the dough preparation step entirely.

Batch rolling: Roll out multiple dough balls at once and stack them with parchment paper in between to streamline the process.

Freeze for later: Make a large batch of sambusas and freeze them. Fry directly from frozen when needed.

Use a food processor: Chop onions and mince garlic quickly using a food processor.