Sambusas Recipe

Make dough

In a mixing bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center and add 2 tbs vegetable oil and 1/2 cup warm water. Mix with a fork or your hand until it forms a rough dough. If too dry, add up to 1 tbs more water; if too sticky, dust with a little flour.

Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Form into a ball, lightly coat with a drop of oil, cover with plastic wrap or a towel, and rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

After resting, divide dough into 8 equal pieces (makes about 8 medium sambusas). Roll each piece into a 4–5 inch circle or into a thin oval about 1.5–2 mm thick. If you prefer, use store-bought spring roll wrappers or wonton wrappers (adjust folding technique accordingly).

Cook aromatics

Heat 1 tbs vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 2 tsp minced garlic and 1 tsp chopped green chili (if using) and cook 30–45 seconds until fragrant.

Cook meat and season

Add 1 cup ground beef to the skillet, breaking it up with a spoon. Cook until browned and no pink remains, about 5–7 minutes. Drain excess fat if desired, leaving a little for flavor.

Stir in 1 tbs tomato paste, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground cardamom, 3/4 tsp salt and 1/4 tsp black pepper. Cook 1–2 minutes to bloom the spices.

Add 2 tbs water, reduce heat to low, and simmer 2–3 minutes until mixture is slightly thickened. Stir in 2 tbs chopped fresh cilantro. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature before filling wrappers (hot filling can make dough soggy).

In a bowl combine 2 chopped hard-boiled eggs, 1/2 cup crumbled feta or mild cheese, 1 tbs chopped cilantro, 1/4 tsp salt and 1/4 tsp black pepper. Mix gently and chill briefly if desired. Use this as a vegetarian filling instead of the meat filling.

Prepare sealing paste

Make a simple flour paste by whisking 2 tbs flour with 1 tbs water to a smooth, thick paste. This will act as glue for the seams.

Shape sambusas

Lay a rolled wrapper on a work surface. Spoon about 1.5–2 tbs of cooled filling near one edge of the circle (adjust slightly depending on wrapper size). Fold the wrapper over the filling to form a cone or half-moon and fold edges into a triangular pocket, sealing edges with the flour paste. Press firmly to remove air and ensure seams are sealed. Repeat with remaining wrappers and filling.

Heat 1 cup vegetable oil in a heavy skillet over medium heat to about 350°F (175°C) or until a small piece of dough sizzles and browns gently in ~30–40 seconds. Adjust temperature to maintain steady sizzling but not smoking.

Fry sambusas in batches, seam-side down first, 2–3 minutes per side until golden brown and crisp. Use tongs to turn carefully so they retain filling. Do not overcrowd the pan. Transfer to a paper towel–lined plate to drain excess oil. Alternatively, for a lighter version, bake at 400°F (200°C) on a parchment-lined sheet for 15–20 minutes, turning once, until golden.

Serve warm with the yogurt dipping sauce or chutney of choice.

Mix 1/2 cup plain yogurt with 1 tbs lemon juice, 1/4 tsp salt and 1 tbs chopped mint or cilantro. Taste and adjust acidity or salt. Chill briefly and serve alongside sambusas.