In a large bowl combine 2 cups flour and 1/2 tsp salt. Make a well, add 2 tbsp oil and 3/4 cup warm water gradually, mixing until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Cover with a clean towel and let rest 20–30 minutes. (If you prefer speed, use store-bought wonton or phyllo wrappers—see assembly notes.)

After resting, divide dough into 12 equal balls. Roll each ball into a circle about 5–6 inches in diameter (or roll thin and cut into 4-5 inch rounds). Keep rounds covered to prevent drying.

Beef Filling (Ysega-style)

Cook aromatics

Heat 2 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and cook 5–7 minutes until softened and translucent. Add the minced garlic, ginger, and chopped jalapeño and cook 1–2 minutes until fragrant.

Brown the beef

Add 1 lb ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 6–8 minutes, draining excess fat if needed but leaving some for flavor.

Season and finish

Stir in 1 tbsp tomato paste, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp berbere (or substitute blend), 1/2 tsp black pepper and 1 tsp salt. Cook together 2–3 minutes to bloom the spices. Remove from heat and stir in 1/4 cup chopped cilantro, 1/4 cup chopped parsley and 1 tbsp lemon juice. Taste and adjust salt/pepper. Let filling cool for 10 minutes so it firms slightly for shaping.

Assembly & Frying

Prepare seal slurry

Whisk 2 tsp flour with 2 tsp water to make a thin paste. Set aside.

Place a dough round on a lightly floured surface. Spoon about 2 tablespoons of cooled beef filling slightly off-center. Fold the dough over to form a half-moon, press edges to remove air.

Brush the edge with the flour slurry and press firmly to seal. Optionally crimp the edge or fold into a triangular sambusa shape by folding the half-moon into thirds to create a neat, sealed triangle. Repeat with remaining rounds and filling (should yield about 12–14 sambusas depending on size).

Heat oil and fry

Pour 3–4 cups vegetable oil into a deep skillet or pot to a depth of about 1–1.5 inches. Heat over medium-high to 350°F (175°C). To test, drop a small piece of dough — it should sizzle and brown within a minute. Fry sambusas in batches (do not overcrowd) 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain.

If preferred, you can brush with oil and bake at 400°F (200°C) for 18–22 minutes, turning once, until golden and cooked through.

Optional Dipping Sauce

Stir together 1/2 cup yogurt, 1 tsp hot sauce, 1/2 tbsp lemon juice and 1/4 tsp salt until smooth. Adjust heat or acidity to taste. Serve chilled alongside hot sambusas.