Sambusa

Somali Sambusa

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with 60 comments
sambusaSnacks

Somali Sambusa is a stuffed triangular pastries that are very popular appetizers served not only during Ramadan, but any on occasion as an appetizer, they come with all kinds of fillings.

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Somali Sambusa with ground Beef or Lamb
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For the filling
  1. 1 pounds ground beef/lamb
  2. 2 tablespoons oil
  3. 1 small onion, chopped
  4. 2 teaspoons coriander powder
  5. 2 tablespoons cilantro, finely chopped
  6. green onion, chopped
  7. 2 teaspoon cumin powder
  8. 2 teaspoon cardamom powder
  9. 1 teaspoon salt
  10. 1 teaspoon pepper
  11. 1 green chili
  12. 1 clove garlic, minced
  13. oil for frying
For the flour paste
  1. ¼ cup all-purpose flour
  2. ¼ cup water, or as needed
For the Sambusa wrappers
  1. 3 cups plain all-purpose flour
  2. 2 table spoon oil
  3. 1 cup Luke warm water
  4. salt
To make the Sambusa wrappers
  1. Mix the flour oil and the salt, while using a fork mix in the water slowly, knead the though for 5-10 minutes until smooth and pliable dough.
  2. Form the dough into a ball and coat the outside with oil. Cover and set it aside for about 15 minutes.
  3. Heat a skillet on a medium-low heat.
  4. Knead the dough again and divide it into 8 equal portions
  5. Form each portion into a ball.
  6. Using two balls at a time roll both in 5inch brush one with oil and put the other one on top. Press with your fingers to make sure they line up, roll on a floured surface to flatten with a rolling pin about 10-11 inches in diameter.
  7. Cut into four peaces with a sharp knife, roll each peace again so it keeps its shape.
  8. Place each peace on the warm skillet and leave it each side to dry it out (make sure you don’t leave it too long).
  9. Remove and let it cool slightly then separate the two slowly without tearing the wrappers.
  10. Cover with a towel and continue to repeat the same steps until you have finished all peaces.
Making the Filling
  1. Cook the meat in a skillet with a little oil on a medium heat.
  2. Add the onions and green chili, stir until tender
  3. Then add coriander, cumin, cardamom, salt, and pepper, garlic, green onion and the cilantro. Cook briefly for few minutes
  4. Let the filling cool at room temperature.
  5. Flour paste
  6. In a small bowl, mix flour and the water to make a smooth paste.
  7. Assembly
  8. Pick one the sambusa wrappers with your hands and fold it into a cone shape seal it with flour paste.
  9. Fill the cone with the filling and close the top into a triangle shape and seal it with the flour paste.
  10. Pinch the edges so that it is completely sealed.
  11. Continue filling the rest of the sambusas.
  12. Heat the oil in frying pan, fry the sambusas until golden brown.
  13. Remove and drain on paper towels.
  14. Serve while warm.
Mysomalifood https://www.mysomalifood.com/

60 Responses

  2. amina

    Asalam alaykum. thank you what a wonderful web. i realy love cooking even sometimes i think of owening a somali sendwich shop.but my sagestion is there is so many somli people who don’t know how to cook and sametime don’t speak or read english. so can you please make some of your recipies in somali.
    thank you. and jazakalah khayr

  3. Zara

    Salam, just wanted to let you know that I did make the samosa during Ramadan and one of my family members has said that it was the best samosa he had ever had.!!! Thank you sooo much for all your hard work it is appreciated.

  4. Sadie Sponsler

    Thanks so much for your wonderful website. I am a dietitian teaching in a school with a large population of students from Somalia. I am starting a Halal nutrition and cooking class for the students.
    I am wondering if you have tried baking the Sambusa rather than frying it? If so, does it still taste okay?
    Thanks again!

  5. adminAuthor

    Thanks for your comment,
    Some people do bake it for a healthier Sambusa but when you fry it is more tasty.

  6. Heather

    Hi Sadie,

    I have tried making Sambusa without the frying. While it is a healthy way to cook, it can be difficult if the crust is not thin enough to cook. Otherwise you have to reapply oil frequently to make sure it bakes properly. My suggestion is to use the right amount of baking soda and make sure the wrapping is thin enough to bake without reapplication of oil. Otherwise sambusa can be made healthy without the frying.

  7. Rahma

    I Love Sambusi/Sambusa!
    My Hooyo makes this everyday during the month of Ramadan! And i always get an extra peace if my mom has time to make more!(:

  9. Jara

    First I love SAMBUSA!, I ate Indian samosa it is OK, until Iate Ethiopian sambusa and I couldn’t belive it it is amazing and delicous I dont know what they put in side with each feeling, but the best one by far the place call sambusa wraps they do event/catering. But I found them by accisent Issaquah farmers market. I love their sambusa they gave you special dip with it.

  15. Andrea

    If you want to freeze them, what is the best way? Freezing before they are fried or after. And if frozen what is the best way to reheat then?

  16. mysomalifoodAuthor

    Hi,

    Freeze them in airtight containers, cooked or uncooked both work well, take one hour before before serving and then fry or bake until crisp.

    Enjoy!

  17. Soul Renderings

    […] week volunteering at the Youth Center for the Wednesday night cooking class. Last week we made Somali Sambusa <– which are basically mini triangular meat and veggie pockets that get deep fried! […]

  19. Carlene

    I made them with turkey sausage crumbled up, to reduce the fat, and they turned out pretty good. I like spicy food, so I added just a touch more of the seasonings.

  21. Nashida

    Hi… I wanted to know if the sambusa would turn out the same if I used lumpia or egg roll wrappers instead of making it homemade? Im not very good with homemade dough, so I dont want to take the chance

  32. um Ishaq

    Salam sister jazaakallah khair for the hard work
    I have tried with chicken and spinach it worked taste bud wonders amazing job done
    thanks

  35. trice

    I just recently started dating someone from Samolia and I’m already a excellent cook

    but this site is very helpful to give insite to my cooking skills and please my new man…

  40. Adrian

    This looks delicious!
    I’m going to Hargeisa in July. My stomach is already rumbling!
    Any tips for must have local dishes? Also are Somalis/Somalilanders ok with people taking pics of their meals in restaurants?

  42. Bonnie

    Salam
    Could you please explain this part
    “Cut into four peaces with a sharp knife, roll each peace again so it keeps its shape.”
    I understand putting two circles on top of each other and then rolling to 10” diameter but I am confused about the rest. Do I cut like a pizza? And then roll again?
    Please explain
    Thank you

  44. mysomalifood

    Hi Bonnie,

    First you roll two pieces of the dough into a circle once you have a around 10 inch in diameter.
    Divide it into fourths by cutting in the middle then again in the middle.
    Once you have four equal triangular pieces, flatten again with a rolling pin and keep the triangular shape.

    I hope this makes sense now, let me know if you need more information.

  45. Shanelle

    This looks so good!!! Is the shell like an empanada shell? Could I just use Goya Discos? Or pie crust?
    Thank you

  60. Sof

    Hi, how do I get the bubbles on the pastry?
    My pastry did not have bubbles like yours. Please do you have any tips?
    Thanks

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