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Somalian Cuisine With Anisa – SAMBUSA

Somalian Cuisine with Anisa – SAMBUSA

Serves 16 

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

Sambusa pastry

1 kilo regular flour

1 ts salt

6 dl warm water / 2.4 cups

Sambusa filling

2 l Oil  for frying

1 kg minced meat

1 Garlic

4 yellow onion

4 Red onion

1 Leek

2 handful Coriander

Cabbage

6 Carrots

Sambusa spices (vegeta, peppermix, cumin, paprika, cinnamon,  allspice, curry, garlic, selery) 

PREPARATIONS:

Sambusa dough Recipe

 

  • Mix the ingredients together starting with mixing the flour and salt. Make sure that the water you are using is warm (not hot)
  • Add in the water and start kneading the dough using a kitchen mixer
  • After 10 min og kneading your dough should be elastic and smooth that is easy to work with ; if you find your dough sticky add more flour.
  • After those 5 steps you now have the Sambusa dough, but you’re not finish yet. It’s now the real work comes in play.

 

Spreading the sambusa dough

 

  • Cut the dough into 12 pieces if you want big sambusa or 16 pieces if you want small ones
  • Shape them into balls.
  • Roll each ball to a circle.
  • Layer the circles, smearing a little oil and flour between the layers.
  • Press the edges together.
  • Roll out the dough into circles.

 

Preparing the sambusa pastry

 

  • Place the dough on an oven tray 
  • Bake for 2 minutes.
  • When the colour changes and you see that it starts to get small bubbles
  • Cut in half.
  • Cut again in half to get 4 equal pieces.
  • Cover to prevent from drying

 

Preparing the  sambusa filling

 

  • First start  by washingm cutting and getting all the vegetables ready. 
  • Then you start with the meat. First brown  the minced meat. When cooked through add in the spices. 
  • Take the pan off the heat and add in all the vegetables. Mix it all, then taste if you need more sambusa  spice or more salt..

 

Preparing the flour glue

 

  • Combine ¼ cup flour with ¼ cup water. Mix well into a smooth paste.

 

Method of folding the samosa pastry

 

  • Hold the pastry with the right angle towards you.
  • Fold one edge
  • Apply flour glue to the edge.
  • Lift the other corner.
  • Fold
  • Fill with the filling.
  • Tuck in the near side and apply flour glue.
  • Fold to get a perfect triangle

 

 

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