Sambusa Recipe

Ground beef: The main protein for the filling, providing a rich and hearty base.

Onion: Adds sweetness and depth to the filling, balancing the spices.

Garlic: Enhances the overall flavor with its aromatic and pungent notes.

Ground cumin: A warm spice that adds earthiness and complexity to the filling.

Ground coriander: Provides a citrusy and slightly sweet flavor, complementing the cumin.

Salt: Essential for seasoning both the filling and the dough.

Black pepper: Adds a mild heat and enhances the other spices.

Cilantro: Fresh herb that adds a burst of flavor and color to the filling.

All-purpose flour: The base ingredient for the dough, creating a sturdy yet tender shell.

Vegetable oil: Used in the dough and for frying, providing moisture and crispiness.

Warm water: Helps to bring the dough together, making it pliable and easy to work with.

When forming the dough for the sambusas, make sure to knead it until it is smooth and elastic. This ensures that the dough will be easy to roll out and will create a crispy, flaky texture when fried. Additionally, when sealing the edges of the sambusas, use a small amount of water to ensure a tight seal, preventing the filling from leaking out during frying.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and has a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils provide a vegetarian alternative with a similar texture and are rich in protein.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity.

• onion - Substitute with leeks: Leeks offer a slightly sweeter taste and can be finely chopped to match the texture.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch; use ¼ teaspoon for each clove.

• garlic - Substitute with shallots: Shallots can provide a similar aromatic quality when minced.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile.

• ground cumin - Substitute with ground coriander: Ground coriander offers a citrusy note that complements many dishes.

• ground coriander - Substitute with ground cumin: Ground cumin provides a warm, earthy flavor similar to coriander.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet, licorice-like flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, but use less to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but use sparingly as it is much spicier.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor and similar texture.

• cilantro - Substitute with mint: Mint provides a fresh, aromatic flavor that can complement the dish.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour can be used for those with gluten intolerance.

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

• vegetable oil - Substitute with coconut oil: Coconut oil adds a slight sweetness and is a good alternative for frying.

• warm water - Substitute with milk: Milk can add a richer texture to the dough.

• warm water - Substitute with broth: Broth can add additional flavor to the dough.

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

• For short-term storage, place the sambusas in an airtight container. Layer them with parchment paper to avoid sticking. Store in the refrigerator for up to 3 days.

• For freezing, arrange the cooled sambusas on a baking sheet in a single layer. Freeze until solid, about 1-2 hours. This prevents them from sticking together.

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

• To reheat refrigerated sambusas, preheat your oven to 350°F (175°C). Place them on a baking sheet and heat for 10-15 minutes until warmed through and crispy.

• For frozen sambusas, preheat the oven to 375°F (190°C). Bake directly from the freezer for 20-25 minutes, or until heated through and golden brown.

• Alternatively, reheat sambusas in an air fryer at 350°F (175°C) for 5-7 minutes, shaking halfway through, until crispy and hot.

• Avoid microwaving sambusas as it can make the pastry soggy. If you must use a microwave, do so in short bursts and finish in the oven or air fryer for crispiness.

• 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 crispy.
• Use an air fryer set at 350°F (175°C). Arrange the sambusas in a single layer and heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
• For a quick method, microwave the sambusas on a microwave-safe plate. Cover them with a damp paper towel to retain moisture and heat for 1-2 minutes. Note that this method may not keep them as crispy.
• Reheat on the stovetop by placing the sambusas in a non-stick skillet over medium heat. Cover the skillet and heat for about 3-5 minutes on each side until they are warmed through and regain some crispiness.
• If you have a toaster oven, set it to 350°F (175°C) and place the sambusas directly on the rack or on a baking sheet. Heat for 10-12 minutes, checking occasionally to avoid over-browning.

• Frying pan: Used to cook the ground beef and sauté the onions, garlic, and spices.

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

• Knife: Used to finely chop the onion and mince the garlic.

• Cutting board: Provides a surface to chop the onion and garlic.

• Measuring spoons: Used to measure the cumin, coriander, salt, and pepper.

• Measuring cups: Used to measure the flour and warm water.

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

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

• Paper towels: Used to drain the fried sambusas.

• Tongs: Used to handle the sambusas while frying.

• Plate: Used to place the sambusas after frying.

• Stove: Used to heat the frying pan and cook the sambusas.

• Spatula: Used to stir the beef mixture and to help fold the dough into cones.

Prepare the filling in advance: Cook the ground beef mixture a day ahead and store it in the fridge to save time on the day of cooking.

Use a food processor: Chop the onion and garlic quickly using a food processor instead of doing it by hand.

Pre-make the dough: Prepare the dough in advance and keep it in the refrigerator, so you only need to roll and fill it when ready to cook.

Batch fry: Fry multiple sambusas at once to reduce cooking time, ensuring they are evenly spaced in the pan.