Three Season Sambusa Recipe

Make the dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center, add 2 tbs olive oil and 3 tbs warm water. Mix until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, add flour 1 tbs at a time; if too dry add water 1 tsp at a time.

Rest the dough: Form dough into a ball, coat lightly with a little oil, place in a bowl, cover with a damp cloth or plastic wrap and rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Divide and roll: After resting, divide the dough into 12 equal pieces (about ping-pong ball size). Keep pieces covered. Roll each piece into a thin circle about 6–7 inches (15–18 cm) across to use as sambusa wrappers, or roll thinner and cut into rounds. If you prefer, use store-bought spring roll wrappers or wonton wrappers—adjust count accordingly.

Cook the beef filling

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add 1/2 cup finely chopped yellow onion and sauté 2–3 minutes until translucent. Add 250 g lean ground beef and break up with a spatula. Cook 5–7 minutes until browned and no longer pink.

Season and finish: Stir in 1 tsp minced garlic, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 minutes to bloom the spices. Remove from heat, stir in 2 tbs chopped fresh cilantro. Taste and adjust seasoning. Let cool to near room temperature before assembling.

Cook the chicken filling

Heat 1 tbs neutral oil in a skillet over medium-high heat. Add 250 g finely diced chicken breast and sauté 3–4 minutes until starting to brown. Add 1/2 cup thinly sliced scallions and 1 tsp grated ginger; cook 1–2 minutes more until chicken is cooked through.

Season and finish: Stir in 1 tbs soy sauce, 1/2 tsp sesame oil, 1/4 tsp salt and 1/4 tsp white pepper. Cook 30 seconds to combine, remove from heat and let cool to near room temperature before assembling.

Cook the vegetable filling

Heat 1 tbs vegetable oil in a skillet over medium heat. Add 1/4 cup finely chopped yellow onion and sauté 2–3 minutes until softened. Add 1 cup finely diced potato and 1/2 cup diced carrot; cook 6–8 minutes, stirring occasionally, until potato is tender but not mushy. If using frozen peas, add 1/2 cup peas in the last 2 minutes to heat through.

Season and finish: Stir in 1/2 tsp ground turmeric, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1 minute to bloom spices. Taste and adjust salt. Remove from heat and cool to room temperature.

Prepare egg wash and oil

In a small bowl whisk 1 egg with 1 tsp water to make an egg wash. Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches (use enough to allow sambusa to float) and heat to 180°C (350°F). If you don't have a thermometer, test with a small piece of dough — it should sizzle and brown in about 30–45 seconds.

Assemble sambusas

Work with one wrapper at a time and keep the rest covered. Place a wrapper in your hand or on a work surface. Spoon about 1.5–2 tbs of your chosen filling (beef, chicken, or vegetable) near the edge of the wrapper. Fold the wrapper into a triangular cone by folding one corner over the filling, then continue folding triangularly until sealed. Use egg wash to seal the final edge. Alternatively, fold into a half-moon and crimp the edges tightly. Press seams to ensure they are sealed so filling won't leak.

Repeat assembly for remaining wrappers and fillings. You should get about 12 sambusas total (4 of each filling) depending on portion size.

Fry the sambusas

Working in batches (do not overcrowd), gently lower 3–4 sambusas into the hot oil. Fry 2.5–4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Maintain oil temperature between batches; lower heat if browning too quickly.

Oven-bake option: Preheat oven to 200°C (400°F). Brush assembled sambusas with egg wash and place on a baking sheet lined with parchment. Bake 12–18 minutes, turning once, until golden and crisp.

Serve

Serve sambusas hot with lemon wedges and chili sauce or chutney on the side. Sambusas are best the day they’re made but can be reheated in a 180°C (350°F) oven until crisp.