Jul 14 2026
Restaurants›Kismayo Kitchen›Sambusa Recipe

Sambusa Recipe

Inspired by Kismayo Kitchen
Time1h 30m
Serves12

Somali-style pastries stuffed with spiced meat or vegetables.

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Ingredients

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Dough / wrappers

Filling — spiced beef (or lamb) option

Filling — vegetable option (swap for meat)

Assembly & finishing

Method

Dough / wrappers

  1. 1

    Make the dough

    In a large bowl whisk together 2.5 cups flour and 0.5 tsp salt. Stir in 2 tbs vegetable oil. Gradually add 3/4 cup warm water, mixing with your hand or a wooden spoon until a shaggy dough forms.

  2. 2

    Knead

    Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky add up to 1–2 tbs more flour; if too dry add a teaspoon of water at a time.

  3. 3

    Rest

    Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and rest 30 minutes. This relaxes the gluten and makes rolling easier.

  4. 4

    Divide and roll

    After resting, divide dough into 12 equal pieces (about 1 1/2" balls). Keep unused pieces covered. On a lightly floured surface roll each ball into a thin circle about 5–6 inches in diameter (or roll into small rectangles for a triangular fold).

Filling — spiced beef (or lamb) option

  1. 5

    Cook aromatics

    Heat 2 tbs vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until softened and translucent. Add 2 tsp minced garlic, 1 tsp grated ginger and optional chopped chili; cook 30–45 seconds until fragrant.

  2. 6

    Brown the meat

    Add 1 cup ground beef or lamb, breaking it up with a spatula. Cook 5–6 minutes until no longer pink and starting to brown.

  3. 7

    Add spices and tomato

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

  4. 8

    Simmer and finish

    If mixture seems dry, add up to 2 tbs water. Reduce heat and simmer 2–3 minutes until mixture is fairly dry (not runny). Stir in 2 tbs chopped cilantro. Taste and adjust salt. Let filling cool slightly before filling wrappers.

Filling — vegetable option (swap for meat)

  1. 9

    Cook vegetables

    Heat 2 tbs oil in a skillet over medium heat. Add 1/2 cup chopped onion and sauté 3–4 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds.

  2. 10

    Add veg and spices

    Add 1 cup diced/mashed potato, 1/2 cup peas and 1/4 cup diced carrot. Stir in 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp turmeric and 3/4 tsp salt. Cook, stirring, 4–6 minutes until vegetables are heated through and flavors combine. If filling is too dry, add a tablespoon of water.

  3. 11

    Finish

    Stir in 1 tbs chopped cilantro, taste and adjust seasoning. Allow to cool before filling wrappers.

Assembly & frying

  1. 12

    Prepare sealing slurry

    Make a glue by mixing 2 tbs flour with 3 tbs water to a smooth paste; set aside in a small bowl.

  2. 13

    Form sambusa

    Place one rolled wrapper on your work surface. Put about 1.5–2 tbs of filling near the edge of the circle (or rectangle). Fold the edge over the filling to form a cone/triangle and continue folding into a triangular parcel, sealing the final edge with a brush of the flour slurry. Press edges firmly so there are no gaps. Repeat for remaining wrappers and filling.

  3. 14

    Heat oil

    Pour oil for frying into a heavy saucepan or deep skillet to a depth of about 1"–1.5" (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle and brown in about 30–45 seconds.

  4. 15

    Fry sambusas

    Fry 3–5 sambusas at a time (do not overcrowd) for 2.5–4 minutes, turning occasionally, until evenly golden brown and crisp. Adjust heat as needed to avoid burning; maintain oil around 325–350°F for even cooking.

  5. 16

    Drain and serve

    Use a slotted spoon to transfer sambusas to a paper towel–lined plate to drain. Let rest 2 minutes — filling will be hot. Serve warm with tamarind chutney, cilantro chutney, yogurt sauce or lemon wedges.

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