THE MIXING BOWL
The Crispy, Spicy Sambusa Project
By SARAH RINGLER
M
any cultures have little packages full of ingredients that are folded into dough and fried, baked or steamed. This recipe is from Somalia, mysomalifood.com, and is distinguished by the spices and the unusual way the packages are prepared. There are many steps that might take you in directions you have never gone before. Sambusas are very crispy, which comes from being fried but also from the way the dough is formed. The dough is made, kneaded, formed into balls, rolled out into disks and then the disks are layered and rolled out again. Rolling out the disks together makes for a very thin and delicate crust. Filled with spicy meat, they can be served with something simple like a salad or steamed vegetables.
Closely related to Indian samosas, they are wonderful served with chutney and yogurt. According to S. Mangalassary in “Indigenous Culture, Education and Globalization,” they originated in the Middle East and spread outward to Asia and Africa from there.
Sambusa wrappers 1 1/2 cups plain all-purpose flour 1 tablespoon oil 1/2 cup lukewarm water, or more if necessary Salt
Filling 1/2-pound ground beef or lamb 1 tablespoon oil for rolling out 1 small onion, chopped 1 small minced green serrano or jalapeño chili 1 green onion, chopped 1 clove garlic, minced 1 tablespoon cilantro, finely chopped
1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon cardamom powder 1/2 teaspoon salt 1/2 teaspoon pepper Flour for rolling out 1 cup oil for final frying
Flour paste 2 tablespoons all-purpose flour 2 tablespoons water, or as needed You will be making 16 wrappers. First, mix the flour, oil and salt in a medium bowl. Add the water slowly using a fork to make a soft and pliable dough. Add more water if necessary. Knead it for 5-10 minutes until smooth and pliable. Form the dough into a ball and coat the outside with cooking oil. Cover and set it aside for about 15 minutes. Knead the dough again and divide it into 4 equal portions. Form each portion into a ball. On
PAJARO VALLEY MAGAZINE | OCTOBER 30 - NOVEMBER 5, 2020
Tarmo Hannula
DELICATE PACKAGES Still crispy and spicy, my sambusas are a little thinner and longer than the authentic version.
a floured board, take two balls and roll each one into a 5-inch circle. Brush one circle with oil and place the other one on top. Press the edges gently with your fingers to make sure they line up. With a rolling pin, roll on a floured surface into an 8-10 inch diameter circle. Repeat with the other two portions. Heat a 12-inch skillet or griddle on medium-low heat. Take one of your double circles and with a sharp knife and cut it into quarters. Take one quarter and roll it out into a large triangle shape, about double in size. Place the triangle on the warm skillet and warm on each side to dry it out, but make sure you don’t leave it too long. Remove and let it cool slightly. Slowly separate it into two pieces without tearing them. Cover them with a towel and continue to repeat the same steps until you have 16 wrappers. Making the filling by heating a skillet with oil over medium heat. Add the meat and crumble with a spoon. Then stir in the onions, minced green chilis, green onions, garlic and cilantro. Finally add spices, salt and pepper and cook briefly for a few minutes. Taste and adjust flavors. Let the filling cool at room temperature. In a small bowl, mix flour and the water to make a smooth paste. To assemble the sambusas, take one of the wrappers with your hands and form it into a cone shape. Seal the edges with flour paste. Fill the cone with a few spoons of filling and close the top into a triangle shape and seal it with the flour paste. Pinch the edges so that it is completely sealed. Divide the filling between 16 wrappers. Prepare your stove for deep fat frying. Use a stable heavy bottomed frying pan. Set up a strainer over a bowl to catch the sambusas as they come out of the oil and then a cookie tin covered with paper towels to drain off the excess fat. Heat about 1 cup of oil in the frying pan over medium high heat. Do not leave the stove at this point. Fry the sambusas until golden brown. Remove and drain in strainer and then on paper towels. Serve while warm.
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