Party Pack Sambusa Recipe

In a small bowl mix the all-purpose flour with 4 tsp water to make a smooth paste. Set aside — this will be used to seal the sambusa edges.

If using frozen pastry, thaw according to package directions and keep wrappers covered with a damp towel while assembling to prevent drying.

Heat 1 tbs oil in a skillet over medium-high heat. Add the chopped onion and sauté 4–5 minutes until translucent.

Add the garlic, ginger and green chili; cook 1 minute until fragrant.

Add the ground beef and cook, breaking up lumps, until browned and no longer pink, 6–8 minutes. Drain excess fat if needed.

Stir in cumin, coriander, black pepper and salt. Cook 1–2 minutes to bloom the spices.

Remove from heat, stir in chopped cilantro and lemon juice. Taste and adjust seasoning. Let cool to room temperature before filling wrappers.

In a skillet heat 1 tbs oil over medium heat. Sauté shallot or onion 3–4 minutes until soft.

Add garlic and cook 30 seconds. Add minced chicken and cook until cooked through, 6–8 minutes, stirring so it breaks into fine pieces.

Stir in turmeric, cumin, coriander, salt and pepper. Cook 1–2 minutes more, then remove from heat and mix in parsley/cilantro and lemon zest. Cool before using.

Heat 1 tbs oil in a skillet over medium. Sauté onion and garlic 3–4 minutes until softened.

Add grated carrot and cooked peas; cook 2–3 minutes. Stir in mashed potato, cumin, coriander and salt and mix until combined and slightly dry. Remove from heat and stir in lemon juice and cilantro. Cool.

Place rinsed red lentils and 500 ml water in a small saucepan. Bring to a boil, reduce to simmer and cook 10–12 minutes until lentils are soft and most water is absorbed.

In a separate skillet heat 1 tbs oil and sauté onion and garlic until translucent. Add cooked lentils, cumin, turmeric and salt, stirring to combine and evaporate excess moisture. Stir in lemon juice and cilantro. Cool.

Poach or steam fish until just cooked through (5–6 minutes depending on thickness). Flake finely with a fork, removing any bones.

In a skillet heat 1 tbs oil, sauté onion, garlic and ginger 2–3 minutes until soft. Add flaked fish, green chili, cumin, coriander and salt; toss 1–2 minutes to combine. Remove from heat and stir in chopped coriander and lime juice. Cool.

Work with one wrapper at a time, keeping the rest covered. Place a wrapper diamond-shaped with one corner pointing toward you. Spoon about 1–2 tbs of chosen filling near the corner closest to you (do not overfill).

Fold that corner up over the filling to form a triangle. Fold the triangle over itself along the wrapper edge to maintain the triangular shape, continuing until you reach the top corner.

Brush the final edge with the flour paste and press to seal tightly. Repeat with remaining wrappers and fillings. This recipe yields approximately 40 sambusas total (10 of each filling if dividing evenly).

Heat vegetable oil in a deep pan to 175–180°C (350–355°F) or until a small piece of wrapper sizzles and rises to the surface. Use enough oil for shallow-deep frying (about 1–2 cm deep for pan frying or 5–7 cm for deep frying).

Fry sambusas in batches, seam-side down first, 2–3 minutes per side for shallow frying or 3–4 minutes total for deep frying, until golden brown and crisp. Turn carefully with tongs or a slotted spoon to avoid breaking.

Drain on paper towels. Keep warm on a baking sheet in a low oven (100°C / 210°F) if frying in batches.

Serve hot with yogurt raita, chutney and lemon wedges.