INGREDIENTS: tsp = teaspoon tbsp = tablespoon
1 kilo regular flour
1 ts salt
6 dl warm water / 2.4 cups
2 l Oil for frying
1 kg minced meat
4 yellow onion
4 Red onion
2 handful Coriander
Sambusa spices (vegeta, peppermix, cumin, paprika, cinnamon, allspice, curry, garlic, selery)
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.
- Fill with the filling.
- Tuck in the near side and apply flour glue.
- Fold to get a perfect triangle