Samosas
- Soomaali
- Sambuus
- Français
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- العربية
- لم يُترجم بعد
بقلم ليلى وعبدالله · ·
لم تُترجم بعد إلى العربية. تُعرض بـالإنجليزية.
It’s crispy, beefy, spicy, and moreish. That is the description of the Somali samosa. We have yet to come across someone who didn’t fall in love with it at first bite. Somalis love their samosas and it is the cornerstone of the asariye (Somali afternoon tea). It is usually served with qamdi or bur, bajiyo, and shaah caddeys (spiced Somali tea with milk). Lately, the asariye also includes xalwo (halwa).
Somali samosas are spicy-aromatic, not spicy-hot, even though a few prefer to add some extra chilli. In a few cases you might come across fish samosas or vegetarian samosas served in Somali cafes. However, for Somalis, a sambuus (samosa) almost invariably means a beef samosa.
A samosa is best eaten slightly hot when it is at its crispiest. If you are the impatient type that likes to eat food right after it is fried, there is an art to handling a piping hot samosa. Something that never fails to amaze us is the number of techniques people have devised for cooling a hot samosa. There are those that bite off two corners and blow on one side to let out the steam from the other end. Talk about impatience, talk about loving samosas!
Somalis prepare the samosa pastry from scratch. For this recipe, we decided to use Spring Roll Pastry that is readily available in most, if not all, Asian supermarkets. It cuts down the time it takes to prepare the samosas and the pastry delivers the required crispiness. With the different varieties of samosa pastry available, from flaky to crispy, we didn’t see the need to prepare it from scratch. However, if you would like us to post the recipe for samosa pastry, let us know and we will oblige.
No one likes oil dripping down their chin when they bite into a samosa. It is enough to make you part ways with this delightful appetizer. We had our butcher grind for us an Eye of Round for that extra lean ground beef that we wanted. The recipe also has just a little vegetable oil which we believe is tons better than the animal fat in regular ground beef.
شاهد
المقادير
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
طريقة التحضير
اضغط على الخطوة لتعليمها كمنجزة.
Finely chop the garlic, cilantro, and seeded jalapeno. If you like extra heat, do not remove the seeds from the jalapeno.
Heat the oil in a pot set over medium high heat. Add the xawaash and then right after, add the ground beef. Make sure that the spices do not burn.
Add the chopped garlic, cilantro, and jalapeno. Add the vegetable seasoning. Stir and break down any lumps. The beef stuffing will be ready when all the moisture has been absorbed. Set aside to cool.
Prepare the thawed samosa pastry by cutting it into three equal strips. Then cut one of the strips in half. This will be attached to the other pieces to make an elongated pastry. The reason for this is to have many layers when you fold the samosa. This is what will make the samosas crispy. With almost the quantity of filling as a samosa, egg rolls are rolled with a whole sheet of pastry. They get their crispiness from those multiple layers.
Another option is to use two layers of pastry for each samosa, but that will yield only 45 samosas instead of 60. Whichever method you use, the samosas will be crispy.
Dice the onions then add to the completely cooled ground beef. If the beef is still warm, it will extract moisture from the onions and this will in turn make the samosa pastry soggy. The drier the samosa filling, the crispier the samosas will be.
Folding the samosa is pretty straightforward once you get the hang of it. We strongly suggest that you watch the video. The crucial thing to remember is that the samosa shouldn’t have any openings for the oil to enter the filling. Getting the folded samosa to look pretty will take a little practice.
Using a frying pan, heat vegetable oil on medium high heat. If using a deep fryer, set the temperature to 365°F. Fry the samosas until golden brown. Drain on a plate covered with paper towels.
Serve the samosas with qamdi or bur and a hot cup of Somali tea. Enjoy!
التعليقات
43 تعليقشكرًا! سيظهر تعليقك بعد مراجعته.
حدث خطأ. يُرجى المحاولة مرة أخرى.
Outstanding recipes will try
JazakaAllahu khair
Mahadsanid walaal.
Okay, so I should lay them out on a tray row by row and freeze them and once they are frozen put them into ziplock bags? When I am ready to use them how long do i leave them on the counter to defrost before frying without it being soggy?
Thank you soo much walaalo for your help! 🙂
Yes, or place them on a tray in a single layer. You don’t need to fully defrost samosas before frying. Bring them out while the oil heats up and then fry them.
Thank you. We wish you all the best.
Would I be able to after folding them up just throw them in a ziplock bag and freeze before frying or is there a better way to preserve them and keep the flavor
Yes, you can freeze them after folding. We line them up on a tray, freeze them in a single layer and then put them in ziplock bags.
Assalamualaikum walaalo these recipes are all amazing masha’Allah! I was curious, if i make these sambusa’s then want to have left overs how would I freeze them and is that possible?