Samosa or sambuus as it is called in Somali is a deep fried triangular shaped pastry filled with meat and spices. It is commonly made for afternoon tea – asariya.
Recipe I got from here:
175 g flour
1 tsp salt
2 tsp olive oil
130 g warm water
500 g minced meat (beef)
One large onion
1 bunch of coriander
1 tsp of curry powder
Salt to taste
Oil for deep frying
1 tsp salt
2 tsp olive oil
130 g warm water
500 g minced meat (beef)
One large onion
1 bunch of coriander
1 tsp of curry powder
Salt to taste
Oil for deep frying
Samosa filling
Marinate the mince meat with the curry powder. Place in the fridge for one hour.
Dice the onion and chop the coriander.
Saute the mince in a sauce pan until cooked through.
Add the onion and coriander and cook for a minute or two.
Season with salt.
Let the mixture cool.
Marinate the mince meat with the curry powder. Place in the fridge for one hour.
Dice the onion and chop the coriander.
Saute the mince in a sauce pan until cooked through.
Add the onion and coriander and cook for a minute or two.
Season with salt.
Let the mixture cool.
Samosa pastry
Place plain flour, oil and the warm water in the bowl and mix until you have a smooth dough
Divide the dough into 3 ball.
Roll three dough balls out flat, each to size of a plate.
Spread a little oil on top of each round and stack them one on top of the other. The oil prevents the dough rounds sticking to each other.
Roll the stacks to roughly the size of a dinner plate. Cut into quarters.
Fry the quarters on both sides one at a time for a minute on each side in dry pan. Don’t overcook!
When each quarter is dry-fried separate them and wrap with plastic.
Place plain flour, oil and the warm water in the bowl and mix until you have a smooth dough
Divide the dough into 3 ball.
Roll three dough balls out flat, each to size of a plate.
Spread a little oil on top of each round and stack them one on top of the other. The oil prevents the dough rounds sticking to each other.
Roll the stacks to roughly the size of a dinner plate. Cut into quarters.
Fry the quarters on both sides one at a time for a minute on each side in dry pan. Don’t overcook!
When each quarter is dry-fried separate them and wrap with plastic.
How to wrap the samosas
Mix two tablespoons of plain flour with a 60 g of warm water to form a paste to seal the samosa edge.
Form each quarter into a cone shape by folding the sides from the rounded end over each other and seal with the paste. You should have a cone shape with a triangular shaped top that looks like an ice cream cone.
Fill the cone with the mince mixture.
Tuck the pointed top end down over the sealed edges and seal with the paste.
Mix two tablespoons of plain flour with a 60 g of warm water to form a paste to seal the samosa edge.
Form each quarter into a cone shape by folding the sides from the rounded end over each other and seal with the paste. You should have a cone shape with a triangular shaped top that looks like an ice cream cone.
Fill the cone with the mince mixture.
Tuck the pointed top end down over the sealed edges and seal with the paste.
You should now have a neat triangular samosa. Repeat with remaining pieces of pastry.
Cooking the samosas
Heat the oil in heavy shallow frying pan over medium heat. Test the oil with a small strip of excess dough and if the pastry floats up then you are ready to start frying your samosas.
Place several samosas in your frying pan. Turn to brown to a light gold.
Drain the cooked samosas on paper.
Heat the oil in heavy shallow frying pan over medium heat. Test the oil with a small strip of excess dough and if the pastry floats up then you are ready to start frying your samosas.
Place several samosas in your frying pan. Turn to brown to a light gold.
Drain the cooked samosas on paper.
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