Submitted by Kafeyo, McDonald County, Mo.

For the filling:

1 pound ground beef/lamb

1 small onion, chopped

2 tsp cilantro, finely chopped

2 tsp cumin powder

1 tsp salt

1 green chili

Oil for frying

2 Tbsp oil

2 tsp coriander powder

1 green onion, chopped

2 tsp cardamom powder

1 tsp pepper

1 clove garlic, minced

For the Sambusa wrappers:

3 C all-purpose flour

1 C luke warm water

2 Tbsp oil


For the flour paste:

1/4 C all-purpose flour

1/4 C water, or as needed

To make the Sambusa wrappers:

Mix flour, oil and salt with a fork. Slowly mix in water. Knead dough for 5 to 10 minutes until it is a smooth and pliable dough. Form the dough into a ball and coat the outside with oil. Cover and set it aside for about 15 minutes. Heat a skillet on medium-low heat. Knead the dough again and divide it into eight equal portions. Form each portion into a ball. Using two balls at a time roll one with oil and put the other one on top. Press to make sure they line up, roll on a floured surface to flatten with a rolling pin about, 10 to 11 inches in diameter. Cut into four pieces with a sharp knife, roll each piece again so it keeps its shape. Place each piece in the warm skillet and warm it on each side to dry out (make sure you don’t leave it too long). Remove and let it cool slightly then separate the two layers slowly without tearing the wrappers. Cover with a towel and continue to repeat the same steps until you have finished all pieces.

Making the Filling:

Cook the meat in a skillet with a little oil on medium heat. Add the onions and green chili, stir until tender. Then add coriander, cumin, cardamom, salt, pepper, garlic, green onion and the cilantro. Cook briefly (just a few minutes). Let the filling cool at room temperature.

Flour paste:

In a small bowl, mix flour and water to make a smooth paste to seal wrappers.


Pick one of the sambusa wrappers and fold it into a cone shape, seal it with flour paste. Fill the cone with the filling, then close the top into a triangle shape and seal it with the flour paste. Pinch the edges so that it is completely sealed. Continue filling the rest of the sambusas. Heat the oil in a frying pan, fry until golden brown.

Remove and drain on paper towels. Serve while warm.


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