Beef Samosas (Sambuus) سمبوسه

Beef Samosas (Sambuus) سمبوسه

In the early seventies, an informal survey was conducted in some of Mogadishu’s teashops. The question was: “According to you, what is the most enjoyable thing in the world?” The top answer was: “To sit outside a teashop where the sand has been sprayed with water (i.e. no blowing sand), with a cup of tea and samosas in front of me, and my best buddy sitting next to me as we listen to the BBC.” That is deep! Someone can write a dissertation on that.

The BBC Somali Service used to be the most trusted source of news in Somalia; and samosas are samosas. They are perennial favourites and no casariye (Somali afternoon tea) can be complete without them. In Somalia, they were always fried, always filled with beef, and always delicious. Somalis call them sambuus (rhymes with Dr. Seuss), and in the diaspora many Somalis still haven’t come to terms with them being called samosas.

 

Au début des années 70, un sondage informel a été réalisé dans les salons de thé de Mogadiscio. La question posée était: “Selon vous, quelle est la meilleure chose au monde?” La réponse la plus fréquente était: “Se poser devant le salon de thé où le sable vient juste d’être arrosé (pas de sable qui vole), avec une tasse de thé et des samosas, mon meilleur ami assis à côté de moi et on écoute la BBC.” C’est profond. Quelqu’un devrait écrire une dissertation dessus.

La BBC Service Somali a été une des sources d’informations les plus fiables en Somalie; et les samosas sont les samosas. Ils ont toujours été populaires et aucun casariye (le thé de l’après midi Somali) n’est complet sans eux. En Somalie, ils sont toujours frits, toujours fourrés au boeuf, et toujours délicieux. Les Somalis les appellent sambuus (ça rime avec pamplemousse), et parmi la diaspora beaucoup de Somalis ne se font toujours pas à l’idée de les appeler samosas.

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL; 1 Tbsp = 15 mL; 1 tsp = 5 mL)
(1 Tbsp Vegeta Seasoning Mix = 2 Maggi or Knorr bouillon cubes = 2 tsp salt) 

Yields filling for 24 samosas

1 lb (450 g)                                 Ground beef
1 tsp (5 mL)                                Xawaash
2 tsp (10 mL)                              Vegeta Seasoning Mix
2                                               Garlic (minced)
¼ tsp (1.25 mL)                           Ground black pepper
1 (350 g)                                     Red onion (medium size)
½ cup                                         Cilantro
24 sheets                                    Samosa Pastry
                                                 Oil for friyng

 

Waxa loo baahanyahay:   

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL; 1 QW = 15 mL; 1 qy = 5 mL)
(1 QW “Vegeta Seasoning Mix” = 2 mukacab Maggi ama Knorr = 2 qy cusbo)

Waxaad ka-sameyn kartaa 24 sambuus

1 lb (450 g)                                  Hilib lo’aad shiidan
1 qy (5 mL)                                  Xawaash
2 qy (10 mL)                                ”Vegeta Seasoning Mix” (waa maraq qudaar oo daqiiq ah)
2                                                Tuun (toon)
¼ qy (1.25 mL)                            Filfil madow (shiidan)
1 (350 g)                                     Basal gaduudan (aan aad u-weynayn)
½ koob                                       Kabsaro caleen
24 xabbo                                     Burka sambuuska (fooliyo)
                                                 Saliid lagu shiilo

 

Ingrédients:

(cs est une cuillère à soupe; cc est une cuillère à café)
(1 mesure = 237 mL; 1 cs = 15 mL; 1 cc = 5 mL)
(1 cs d’assaisonement Vegeta (18g) = 2 bouillon cubes Maggi ou Knorr = 2 cc de sel)

Farce pour 24 samosas

1 livre (450 g) de boeuf haché
1 cc (5 mL) de Xawaash
2 cc (10 mL) d’assaisonement Vegeta
2 gousses d’ail hachées
¼ de cc (1.25 mL) de poivre noir moulu
1 oignon rouge moyen (350 g)
½ mesure de coriandre
24 feuilles de pâte à samosa
Huile pour la friture

Preparing the samosa filling - Préparer la farce pour les samosas

1. Place the ground beef in a pan set on medium heat. 2. Add the xawaash seasoning. 3.  Add the vegetable seasoning. 4.  Add the minced garlic and cook the meat till no moisture remains. 5. Add the ground black pepper. 6. Transfer to a bowl to cool.  

1. Bir dab dhexdhexaad ah saaran hilibka ku-rid. 2. Xawaashka ku-dar. 3. Maraq qudaarta ku-dar. 4. Tuun (toon) ku-dar oo kari ilaa uu ka-gursado. 5. Filfil madow ku-dar. 6. Baaquli ku-geddi si uu u-qaboobo. 

1. Verser le boeuf haché dans une poêle à feu moyen. 2. Ajouter le xawaash. 3. Ajouter l’assaisonement. 4. Ajouter l’ail haché and cuire la viande jusqu’à qu’elle ne rende plus d’eau. 5. Ajouter le poivre moulu. 6. Transférer dans un plat et laisser refroidir.

Finishing the samosa filling - Finir la farce

1. Add the diced onion. 2. Add the washed and copped cilantro. 3. Mix well. 

1. Basasha aad jarjartay ku-dar. 2. Kabsara caleenta (la-dhaqay oo la-jarjaray) ku-dar. 3. Si-fiican u-walaaq.

1. Ajouter l’oignon coupé en dés. 2. Ajouter le coriandre lavé et haché. 3. Bien mélanger.

Method of folding the samosa pastry - Méthode de pliage des feuilles à samosas

1. Hold the pastry with the right angle towards you. 2. Fold one edge as shown. 3.  Apply flour glue to the edge. 4.  Lift the other corner. 5. Fold as shown. 6. The folded pastry. 7. Fill with the filling. 8. Tuck in the near side and apply flour glue. 9. Fold to get a perfect triangle. 

1. Dhinaca wareegsan, shishe mari. 2. Hal dhinac soo laab. 3. Burka koolada ah mari. 4. Dhinaca kale soo lab. 5. Farta ku haay si-ussan sambuuska dulayl u-yeelan. 6. Waa burkii oo laalaaban. 7. Hilib ama qudaar ku-rid. 8. Dhinaca ku-xiga laab, dhinaca kalena bur mari. 9. Soo laab, hubsana inoo dulayl lahayn. 

1. Placer l’angle droit de la feuille face à vous. 2. Replier le côté gauche au milieu. 3. Étaler la pâte de farine sur le bord. 4. Soulever l’autre côté. 5. Plier comme ci dessus. 6. La feuille pliée. 7. Remplir de farce. 8. Rentrer le petit bord et appliquer de la pâte de farine sur la pointe restante. 9. Plier pour obtenir un triangle parfait.

Frying the samosas - Frire les samosas

1. Fry the samosas in a medium heated oil. 2. Use a slotted spoon for safety. 3. Deep fry for 3 minutes. 4. Flip to the other side. 5. Fry for 2 more minutes6. Take them out with a slotted spoon.

1. Sambuuska saliid kulaylkeeda yahay dhexdhexaad ku-shiil. 2. Qaaddada shabaqa isticmaal. 3. Saddex daqiiqo shiil. 4. Dhinaca kale u-geddi. 5. Laba daqiiqadood oo kale shiil . 6. Qaaddada shabaqa uga bixi.

1. Frire les samosas dans l’huile chauffée à feu moyen. 2. Utiliser une écumoire à friture (ou une araignée) pour la sécurité. 3. Frire pendant 3 minutes. 4. Retourner les samosas. 5. Frire 2 minutes de plus. 6. Les sortir avec l’écumoire.

Beef Samosas (Sambuus) سمبوسه

 

Beef Samosas (Sambuus) سمبوسه

 

 

 

 

 

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39 Responses to Beef Samosas (Sambuus) سمبوسه
  1. Umu Yusra
    May 28, 2012 | 12:08 am

    Asc Wr Wb? Walaalo, su’aal basasha hilibka oo kulul maa lagu daraa mise waa inuu hilibku qaboobo. wa jazaakumullahu khayr.

    • A&L
      May 28, 2012 | 12:35 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Hilibka waa inuu qaboobo haddii kale basasha way dhadaysaa, burka sambuuska ayuu gudaha ka-qoyaayaa.

      • Umu Yusra
        May 28, 2012 | 4:09 pm

        Aad ayaad u mahadsantihiin A&L. Khayr farabadan Allaah ha idinsiiyo aamin.

        • A&L
          May 29, 2012 | 12:39 am

          Aamiin annaga oo dhan.

  2. Umasmaa
    May 28, 2012 | 4:58 am

    asalaamu alleekum wallaalahega qaaligoow maashaa allaah illaaheey haniigarrab galo inshaa allaah qeer iyo caafimaadsan aadaa oogu mahadsantihiin facal kheerigiina wanaaga baddan wallaal jazaakallaahu qheeyran baarakallaahu fiikum dunyaa wal aakhira

    • A&L
      May 29, 2012 | 12:33 am

      Walaasheenna UmAsmaa adigaa mahadda mudan. Jazaakillaah khayr.

  3. Ayan
    May 28, 2012 | 4:08 pm

    Just in time for Ramadan. Jazak Allah Khayr! Can’t wait to make them.

    • A&L
      May 29, 2012 | 12:38 am

      Now is a good time to practice and hone your skills.

  4. umuyahya
    May 29, 2012 | 9:27 am

    asc mashaaaaaaaaaaa alaaaah walah hilwa tislami shukran aqwaati

    • A&L
      May 29, 2012 | 6:38 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Mahadsanid walaal.

  5. umuyahya
    May 29, 2012 | 9:33 am

    ac masha alaah walaalyal wax badan ayaa la idinka faa idey ilaahay ha idiinka abaal mariyo fi dunya wal aaqira waxaa kale aan idiinka mahad celineyaa muufo baraawo oo aad ujeclaa oo aqoonin ayaa idiinka faa ideey shukran mar labaad iyo mar sedexaad qeyr badan ayaan idiin rajeynaa

    • A&L
      May 29, 2012 | 6:48 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Aad iyo aad ayaa ugu mahadsan tahay hadalada wacan. Waan ku-faraxsannahay inaad ka-faa’iidaysanaysaan goobta Xawaash.

  6. ummu Akram
    May 30, 2012 | 11:09 am

    asalamu caleyjkum mansha allaah walaal aad ayaadna ugu mahad san tihiin sida wanagsan ee aad wax inoo bartaan jazakallaah kheyr

    • A&L
      May 30, 2012 | 10:31 pm

      Waa ku-mahadsan tahay inaad nagu soo booqatay goobta Xawaash.

  7. xaliimasacdiya
    June 1, 2012 | 11:27 am

    walaalahayga sharafta iyo ciga badanoow waan idin salaamayaa, maansha alaah illaahaay ha idinka dhigo kuwo samihii ay faleen ilaah jano ugu bedelo. aad ayaan u jeclahay cunto karinta weliba cuntada fudud oo ay iga caawin jirtay gabar reer marka ah oo saaxiibtey ah laakiin iga dheer oo hada soomaaliya degan. abaayoy foolyada cadiga ah waan aqaanaa laakiin middaan saliida lagu dubaayo manoo soo gelin kartaa PLEASE. iga raali noqo hadii aan ku dhibay.
    walashiin X/SACDIYO.

    • A&L
      June 4, 2012 | 2:25 pm

      Walaasheenna qaaliga ah Xaliima, aad iyo aad ayaa ugu mahadsan tahay faallooyinka qiiraha leh iyo ducooyinka. Qeyr aan dhammaan ayaan kuu-rajaynaynaa. Mahadsanid.

  8. xaliimasacdiya
    June 1, 2012 | 11:56 am

    IGA RAALI AHAADA. WAAN HELAY FOOLYADII, MAR LABAADKII AAN DAAWADAY SAMBUUSKA AYAAN KA DHEX HELAY CLICK KALE. MAHADSANID XABIIBTI.

  9. cat
    June 19, 2012 | 12:20 pm

    Hi. Those sambusas look fabulous. How do you freeze them and do you fry them straight from the freezer or do you thaw them first?

    • A&L
      June 20, 2012 | 12:07 pm

      Thank you very much. We are glad you liked the recipe. You will need to fry them straight from the freezer. However, fry them at a lower temperature otherwise the pastry will brown too quickly and the filling will be cold.

  10. Ummasamir
    July 19, 2012 | 12:10 am

    Aslamu alikum sister, I was wondering why didn’t you not cook the onions before the stuffing? Or is better that way. Ramadan Kareem

    • A&L
      July 19, 2012 | 9:58 pm

      Wa’alaikum as-salam warahmatullahi wabarakatuh,
      This is how we make Somali samosas, and it is better this way. The onions get cooked while you are frying them and they taste much better that way. Ramadan kareem to you and your family.

  11. Ramla
    July 20, 2012 | 7:20 am

    I was recently introduced to your website by my sister
    And so far it has been the best food site I’ve seen.
    My cooking has improved tremendously, my kids no longer say
    “bariis again mama” lool. My husband has noticed the improvement as well.
    I love what you are doing please keep it up.
    May ALLAH (swt) bless you and your family.

    P.S. can you post some kid friendly recipes that they can help make as well.

    • A&L
      July 21, 2012 | 1:37 am

      We are happy you found the website helpful. We will post kid friendly recipes, God willing. Thank you so much for your wonderful comment. We wish you and your family a very happy Ramadan.

  12. XAWAASH.COM
    July 20, 2012 | 8:12 pm

    asc abaayo kheer iyo ajir badan allaah hakaasiiyo abaayo waxaan rabeye inaad soo galiso sida loosameeyo sanbuusaha qunabaha lagusameeyo insha allaah waad mahasantahaye

    • A&L
      July 21, 2012 | 2:25 am

      Hadduu Ilaahey yiraahdo waan soo gelin doonnaa. Ramadaan kariim.

  13. salma
    July 23, 2012 | 12:40 pm

    asc ramadaan kariim fooliyada see loo saameeyaa
    thanks

    • A&L
      July 23, 2012 | 7:08 pm

      Fooliyada sambuuska waan soo gelinnay. Raadi soo’da (recipe) Burka Sambuuska. Mahadsanid.

  14. Guled
    July 24, 2012 | 2:25 am

    i don’t know how to explain how i feel ….. the best ramdan waaye kan coz waxaan heley sida loo sameeyo sambuusaha, can u believe firs time aan daawado waan sameeye sanbuus cajiib ah . runtii website waan ku dabaqay meel aan ka bilaabo aan la ahay midba midka kale waa ka daranyahay more helpful website waaye .. ilaah ha kaa ajersiiyo somali wax badan ayaa u qabatey runtii … thank u buddy …

    • A&L
      July 24, 2012 | 5:22 pm

      Aad iyo aad ayaa ugu mahadsan tahay hadalada wacan iyo faallada fiican. Aad ayaan ugu faraxsannahay inaad ka-faa’iidaysanaysid xawaash. Mahadsanid.

  15. anna wong
    November 29, 2012 | 9:38 pm

    i am a caterer and i do make some of my pastries
    just as your recipe has been done
    tastes very delicious

    • A&L
      December 1, 2012 | 7:19 pm

      Thank you very for taking the time to comment. We are happy you like the Samosas.

  16. heather
    November 30, 2012 | 8:00 am

    I’d like to say I’m American girl who married a Somali man.. I’d like to say this website has really help me to make his cultural food along with mine. Well this was my first recipe I ever made and he asked me where did I buy sum well flavored sambusas. Thanx for all ur wounderful really pipes. I now do this samusa along with a potato with fried onions and peas.. yum yum yum!!!

    • A&L
      December 1, 2012 | 7:54 pm

      We are very happy you found the website helpful. You must be a good cook because making samosas is not very easy. It seems like you have mastered it and even made your own version. Well done.

  17. abdullahi ahmed abdullahi
    April 23, 2013 | 3:15 am

    asc wr wb ad ayaad u mahadsan tihin abdulahi iyo layla anigu waxa aan ahay wil somali waxa aan barta cunto karinta wadanka switzerland marar badan aya ley weydiyey somali rezept ama cuntoyin somali ledahay runti wan ku ceboobey wayo wadanki cunto bisil ayuun banu cuni jirney lakin hada wan bartey sida lo samey cunto somali iyo cid walba oo kale cunto karinta aadna wan u jeclahay hadana wa shaqadeyda mustaqbalka waxa aamn raba in aan noqdo cook chief thank u very both of layla and abdullahi

    • A&L
      April 26, 2013 | 11:10 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waa ku mahadsan tahay faallada fiican. Waan ku faraxnaa markaan maqalno ragga Soomaaliyeed inay danaynaayaan cuto karinta. Waxaan kuu rajaynaynaa mustaqbal wacan.

  18. Salma
    May 17, 2013 | 5:01 pm

    Hi again thank you for the advice you gaveme for making the pastry I’m definantly gonna try it and I’ll let you know! Now how do you make xawaash seasoning mixture and also the vegetable seasoning mixture??

    Thank you!!

    • A&L
      May 18, 2013 | 11:42 pm

      You are most welcome. We wish you good luck. Here is a link on how to make Xawaash http://xawaash.com/?p=12. God willing we will post a recipe on how to make vegetable seasoning. Thank you.

  19. Frank
    June 24, 2014 | 6:46 pm

    What happened to the sambuuses during the war in Somalia?

    • A&L
      June 26, 2014 | 1:33 am

      All have been eaten. :)

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.