Sambusa Recipe

Flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of both the dough and the filling.

Vegetable oil: Used in the dough and for frying, it helps achieve a crispy texture.

Water: Combines with flour to form the dough.

Ground beef: The main filling ingredient, providing a rich and savory taste.

Onion: Adds sweetness and depth to the filling.

Garlic: Infuses the filling with aromatic flavor.

Cumin: A spice that adds warmth and earthiness to the filling.

Coriander: Provides a hint of citrus and spice to the filling.

Black pepper: Adds a mild heat and enhances the overall flavor.

When forming the dough cones, make sure to press the edges firmly to seal them properly. This will prevent the filling from leaking out during the frying process. Additionally, ensure the oil is at the right temperature by testing with a small piece of dough; it should sizzle and rise to the surface immediately.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the dough slightly denser.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and adds a distinct flavor.

• water - Substitute with milk: Milk can make the dough richer and more tender.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can reduce the overall fat content of the dish.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar flavor, though fresh garlic is more aromatic.

• cumin - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy flavor profile to cumin.

• coriander - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet and slightly licorice-like flavor, similar to coriander.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, often described as more earthy.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is a healthier fat option.

• Allow the freshly fried sambusas to cool completely at room temperature. This prevents condensation and sogginess when stored.
• For short-term storage, place the cooled sambusas in an airtight container. Line the container with paper towels to absorb any excess oil and maintain crispiness.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for about 10 minutes to regain their crispy texture.
• For longer storage, arrange the cooled sambusas in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours until the sambusas are frozen solid.
• Transfer the frozen sambusas to a freezer-safe bag or container. Label with the date for reference. They can be stored in the freezer for up to 2 months.
• When ready to enjoy, preheat the oven to 375°F (190°C). Place the frozen sambusas on a baking sheet and bake for 15-20 minutes until heated through and crispy.
• Alternatively, reheat frozen sambusas in an air fryer at 350°F (175°C) for about 10-12 minutes, shaking the basket halfway through for even cooking.
• Avoid microwaving sambusas as it can make them soggy and lose their delightful crunch.
• For an extra touch, serve reheated sambusas with a side of chutney or yogurt dip to enhance their flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sambusas on a baking sheet lined with parchment paper.
  3. Lightly brush the sambusas with vegetable oil to help them crisp up.
  4. Bake for 10-15 minutes or until they are heated through and the exterior is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the sambusas in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the sambusas in the skillet and cover with a lid.
  4. Heat for 3-4 minutes on each side, or until they are warmed through and crispy.

• Microwave Method:

  1. Place the sambusas on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the sambusas on the toaster oven tray.
  3. Heat for 8-10 minutes, or until they are hot and crispy.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place a steamer basket over the pot.
  3. Arrange the sambusas in the steamer basket.
  4. Cover and steam for 5-7 minutes, or until they are heated through. This method will keep them soft rather than crispy.

• Mixing bowl: A large bowl used to combine the flour, salt, oil, and water to form the dough.

• Frying pan: Used to sauté the onions and garlic, and later to cook the ground beef mixture.

• Spatula: Handy for stirring the onions, garlic, and beef mixture while cooking.

• Knife: Essential for finely chopping the onion and mincing the garlic.

• Cutting board: A safe surface for chopping the onion and garlic.

• Rolling pin: Used to roll out the dough into thin circles.

• Measuring cups: For accurately measuring the flour and water.

• Measuring spoons: For measuring the salt, cumin, coriander, and black pepper.

• Paper towels: Used to drain the excess oil from the fried sambusas.

• Small bowl: Useful for holding a little water to seal the edges of the sambusas.

• Tongs: Helpful for turning the sambusas while frying to ensure they cook evenly.

• Plate: To place the finished sambusas on after they are drained on paper towels.

Prepare the filling: Cook the ground beef mixture a day ahead and store it in the fridge. This allows the flavors to meld and saves time on the day of preparation.

Pre-made dough: Use store-bought dough or wonton wrappers to skip the dough-making process entirely.

Batch rolling: Roll out multiple dough balls at once and stack them with parchment paper in between to prevent sticking.

Freeze ahead: Assemble and freeze the sambusas uncooked. Fry them directly from the freezer when needed.

Efficient frying: Use a deep fryer to cook multiple sambusas at once, ensuring even cooking and saving time.