History:
Sambusa's have first originated in the Middle East. They've been a popular snack in the Arabian Subcontinent for centuries. "Sambusa" is the correct way to pronounce in parts of Iran. Another way to pronounce them are Samosa's (India), Sambosa (Afghanistan), and Singara (Bangladesh). It all depends on the country they're made from.
What is it:
They're prepared in Ghee (Which is like butter), flour and the fillings. They're either baked or fried with potato, vegetables, or meat inside. Sambusa's have a spice taste to them and curry to give it flavor. (But there will be no spice in yours today).
Recipe/Directions
- 1 (14 ounce) package spring roll wrappers
- 2 tablespoons olive oil
- 2 lbs ground beef
- 1 leek, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground cardamom
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- oil (for frying)
- 1 Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, until the onions are tender.
- 2 Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper.
- 3 Mix well, and continue cooking until beef has browned.
- 4 In a separate bowl, mix together the flour and water to make a thin paste.
- 5 Using one wrapper at a time, fold into the shape of a cone.
- 6 Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
- 7 Pour oil into a deep heavy pot to a depth of two to three inches.
- 8 Heat to 365-375 degrees.
- 9 There should be enough oil to submerge the wraps.
- 10 Fry the sambusas a few at a time until golden brown.
- 11 Drain on paper towels.
- 12 Serve while hot.