Beef Sambussa Recipe
Make Beef Sambussa Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Dough / Wrappers
Finishing & Frying
Dip (optional)
Method
Filling
- 1
- 2
Cook beef
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté 4–5 minutes until soft and translucent. Add the minced garlic, grated ginger and chopped green chili and cook 1 minute until fragrant.
- 3
Brown and season
Add the ground beef, breaking it up with a spoon. Cook 6–8 minutes until the beef is browned and no pink remains. Drain excess fat if the pan is very oily, leaving a little for flavor.
- 4
Add spices and finish
Lower heat to medium. Stir in cumin, coriander, cardamom, paprika, salt and pepper. Cook 2–3 minutes to bloom the spices. Remove from heat, stir in chopped cilantro and 1 tablespoon lemon juice. Taste and adjust salt or lemon as needed. Let cool to near room temperature (about 15–20 minutes) before filling wrappers.
Dough / Wrappers
- 5
Make dough
In a large bowl combine 2 cups flour and 1/2 teaspoon salt. Make a well and add 2 tablespoons vegetable oil and about 1/4 cup warm water. Mix with a fork, adding remaining warm water a tablespoon at a time until a soft, pliable dough forms (about 1/2 cup total). Knead on a lightly floured surface 3–4 minutes until smooth.
- 6
Rest and divide
Cover dough with a damp towel and let rest 20 minutes. Divide into 12 equal pieces (about golf-ball size). Keep pieces covered while you shape each one.
- 7
Roll and cut wrappers
On a lightly floured surface, roll each piece into a 5–6 inch circle about 1.5–2 mm thick. If you prefer thinner wrappers, roll slightly thinner. Dust with extra flour to prevent sticking. Alternatively, use store-bought spring roll or samosa wrappers: cut sheets into 5–6 inch rounds.
Assembling Sambussa
- 8
Prepare sealing wash
If using egg wash: beat 1 egg with 1 teaspoon water. If not, use a paste of 1 tablespoon flour + 2 tablespoons water to seal edges.
- 9
Fill and fold
Place one wrapper on your work surface. Put about 1–2 tablespoons of cooled beef filling near the edge closest to you. Fold the bottom edge up and over the filling to form a triangle, folding edges in as needed (like folding a samosa) until you have a sealed triangular pocket. Use the egg wash or flour paste to seal any open seams. Repeat with remaining wrappers and filling.
- 10
Chill (optional)
Place assembled sambussas on a tray and chill 10 minutes to set the seams; this helps prevent opening during frying.
Frying & Finishing
- 11
Heat oil
Pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1–1.5 inches (or use a deep fryer). Heat to 350°F (175°C). If you do not have a thermometer, test with a small corner of dough — it should sizzle steadily and brown in about 45–60 seconds.
- 12
- 13
Drain and serve
Remove sambussas with a slotted spoon and drain on a wire rack or paper towels. Serve hot with the prepared yogurt-mint dip or your choice of chutney.
Dip (optional)
- 14
Make yogurt dip
Whisk together 1/2 cup plain yogurt, 2 tablespoons chopped fresh mint, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon ground cumin until smooth. Taste and adjust seasoning. Chill briefly before serving.