Beef Sambusa Recipe

Combine 2 cups flour and 0.5 tsp salt in a mixing bowl. Make a well in the center, add 2 tbs vegetable oil and 1/2 cup warm water gradually while mixing to form a smooth dough.

Knead on a lightly floured surface for 5–7 minutes until elastic. Shape into a ball, lightly oil the surface, cover with a damp towel or plastic wrap and let rest for 30 minutes.

Heat 1 tbs vegetable oil in a medium skillet over medium heat. Add the finely chopped onion and cook 3–4 minutes until soft and translucent.

Add the minced garlic and minced green chili; cook 30–45 seconds until fragrant.

Increase heat to medium-high, add the minced beef and cook, breaking it up with a spoon, until browned and cooked through (6–8 minutes). Drain any excess fat if needed.

Stir in the diced red bell pepper, 1 tbs tomato paste, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp black pepper, 1/4 tsp cinnamon and 1 tsp salt. Cook 2–3 minutes to let the spices bloom and the pepper soften slightly.

Remove from heat, then stir in the chopped cilantro and parsley. Taste and adjust seasoning. Let the filling cool to room temperature before assembling (about 15 minutes).

Divide rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a ball, then flatten into a circle about 6–7 inches (15–18 cm) in diameter. Keep dough covered to prevent drying.

Cut each circle in half to make two semicircles (you’ll have 8 semicircles; use 1 semicircle per sambusa for 8 smaller ones or fold to make 4 larger — for this recipe make 4: use two semicircles stacked for each sambusa). If making 4 larger sambusas, stack 2 semicircles, brush edge with sealing paste (mix 1 tbs flour with 2 tsp water to a paste) and press edges to form a cone pocket.

Fill each cone with about 3 heaped tablespoons (or evenly divided filling) of cooled beef mixture. Do not overfill; leave space to seal. Brush the top edge with the flour-water paste and fold over to seal into a triangular/half-moon shape, pressing firmly to remove air and secure seams. Repeat for remaining dough and filling.

Heat 3/4 cup vegetable oil in a wide skillet over medium heat until shimmering but not smoking (about 350°F/175°C if using a thermometer). Test with a small piece of dough — it should sizzle and brown slowly.

Fry sambusas in batches seam-side down for about 2–3 minutes per side, turning carefully with tongs or a spatula, until golden brown and crisp on all sides. Adjust heat as necessary to avoid burning; reduce heat slightly if browning too quickly.

Transfer cooked sambusas to a paper towel–lined plate to drain. Let rest 2–3 minutes before serving so filling finishes setting.

Meanwhile, whisk together 1/2 cup plain yogurt, 1 tsp lemon juice, 1/4 tsp salt and 1 tbs chopped mint or cilantro in a small bowl. Chill until ready to serve. Serve on the side with hot sambusas.