Spiced Meat Sambusas (Printable Version)
Golden crispy pastry filled with aromatic spiced beef and onions, inspired by East African cuisine.
# Ingredient List:
→ Meat Filling
01 - 1 lb ground beef
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece ginger, grated
05 - 1 green chili, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp ground cinnamon
09 - ¼ tsp ground cardamom
10 - ½ tsp cayenne pepper
11 - ¾ tsp salt
12 - ½ tsp black pepper
13 - 2 tbsp fresh cilantro, chopped
14 - 2 tbsp vegetable oil
→ Pastry
15 - 16 spring roll wrappers
16 - Small bowl of water for sealing
→ For Frying
17 - 3 cups vegetable oil for deep frying
# How to Make:
01 - Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and sauté for 2–3 minutes until softened and translucent.
02 - Stir in garlic, ginger, and green chili. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add ground beef to the skillet. Cook, breaking up meat with a spoon, until browned and cooked through, approximately 6–8 minutes.
04 - Stir in cumin, coriander, cinnamon, cardamom, cayenne, salt, and black pepper. Cook for 2 minutes to allow spices to meld with the meat.
05 - Remove from heat. Stir in chopped cilantro. Let filling cool completely to room temperature before assembling to prevent soggy wrappers.
06 - Place a spring roll wrapper on a clean surface. Spoon 1.5 tablespoons of filling near one corner. Fold into a triangle, tucking in the sides as you fold, and seal the final edge with water. Repeat with remaining wrappers and filling.
07 - Heat oil in a deep pan to 350°F. Fry sambusas in batches for 2–3 minutes per side, turning once, until golden brown and crispy. Drain on paper towels.
08 - Serve hot immediately, accompanied by lemon wedges, tamarind chutney, raita, or hot sauce for dipping.
# Expert Tips:
01 -
- The spice blend hits that perfect balance between warming comfort and exciting heat
- They freeze beautifully so you can always have homemade appetizers ready for unexpected guests
02 -
- The filling must be completely cool before wrapping or steam will make your wrappers soggy and tear
- Oil temperature is crucial, too low and they absorb grease, too high and they burn before cooking through
03 -
- Use a kitchen thermometer to maintain oil temperature, it makes a huge difference in texture
- Set up your folding station with wrapper, water bowl, and filling in easy reach before starting