Sambusas

Content… What Are They? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Amazing Appetizer Recipes to Try Watch How to Make It

What Are Sambusas?

Sambusas are a savory, fried pastry that originated in the Middle East. They’re similar to samosas, a popular South Asian pastry. However, their filling is usually spiced ground or minced meat instead of a combo of meat and veggies. That said, sambusas have been around for centuries, so the traditional recipe has plenty of variations.

Recipe Ingredients

1. Dough – For a wonderfully crisp pastry, you’ll need a simple mix of flour, sugar, salt, oil, and water. 
2. Filling – Ground beef or lamb, garlic, ginger, onion, and other good spices make the sambusa filling highly addictive. Plan on using generous amounts of S&P, bouillon, cumin, curry, coriander, paprika, turmeric, and fresh cilantro. 
3. Oil – You’ll also need a good amount of frying oil. A neutral-flavored oil that can handle high temperatures is best. 

How to Make Sambusas

Make the Filling

• Saute – In a large skillet, heat some vegetable oil over medium heat. Add the chopped onions, minced garlic, and grated ginger and sauté until they are translucent and fragrant. (Photo 1)
• Meat – Add ground beef or ground lamb to the skillet. Cook until browned and cooked through. Break up any large chunks as it cooks. (Photo 2)
• Season – Add the salt, bouillon powder, pepper, cumin, coriander, curry, paprika, and turmeric. Stir well to combine and cook for another minute to let the flavors meld. (Photo 3)
• Finish Filling – Add the cilantro and let it cook for another minute. Remove the skillet from the heat and set aside to cool. (Photo 4)

Make the Dough

• Mix the all-purpose flour, sugar, and salt well in a large bowl. Drizzle in the vegetable oil and mix with your hands until it resembles coarse crumbs. (Photo 5)
• Knead – Add water a little at a time, and knead the dough until it becomes a smooth, elastic ball. It should be firm but pliable. (Photos 6-7)
• Rest – Cover the sambusa dough with a damp cloth and let it rest for 10 minutes.
• Divide – After the dough has rested, knead it on a floured surface for two more minutes and divide it into five small balls. (Photo 8)
• Form – Roll each ball into a circle about 4″ (10cm) in diameter with a rolling pin. (Photo 9)
• Layer – Once done rolling all the dough balls, layer them. Start by brushing a little vegetable oil on a circle, sprinkling it with some flour, and then placing another circle on it. Repeat the oiling and flouring step until you have layered all the circles. That will enable you to separate the dough after cooking. (Photo 10)
• Roll out the layered circles until they are about 12″ (30cm) in diameter. (Photo 11)
• Heat a large pan over low heat. Add your dough and cook for 3 minutes on both sides. It should not brown, just warm through. (Photo 12)
• Trim – Take it off the heat and place it on your work surface. Using a large plate or any round object, cut out the dough so that the dry edges are removed and it has a nice, even circular shape. (Photo 13)
• Cut up the dough into quarters and gently separate the samosa wraps. (Photos 14-15)

Assemble the Sambusas

• Flour Paste – Quickly make a flour paste by mixing flour and water until you have a smooth paste.
• Form Pocket – Take each samosa wrap and fold the edges of the rounded side onto each other so you have a long diamond-shaped pocket. Using your finger, apply the paste to seal it into shape. (Photo 16)
• Fill – Place a spoonful of the cooled meat filling into the pocket and then fold over the top part of the pocket. Press the edges firmly to seal the sambusa. Repeat with the remaining dough and filling. (Photo 17)
• Refrigerate for about an hour, if you have time, before frying. (Photo 18)

Fry the Sambusas

• Heat vegetable oil in a deep skillet or pot for deep frying.
• Fry – Once the oil is hot, carefully place a few sambusas in the oil, and fry until golden brown and crispy on all sides. You’ll probably have to do this in batches so you don’t overcrowd the pan. (Photo 19)
• Drain – Remove the sambusas from the oil and put them on a paper-towel-lined plate to drain excess oil. (Photo 20)
• Serve the sambusas hot as a snack or appetizer with a dipping sauce of your choice, such as spicy tomato sauce or a tangy mint yogurt sauce.

Recipe Variations

1. Customize the filling with vegetables like carrots, peas, or potatoes for added texture and flavor.
2. Bake or air fry your sambusas if you prefer a healthier option. Brush them with a little oil and bake them for 20-25 minutes in a preheated 375°F (190°C) oven (or until crispy). Air fry them in a preheated air fryer at 400℉ (205℃) for about five minutes, flip, and air fry for five more minutes.
3. Meat swap. I usually opt for lamb or beef, but you could substitute it with ground turkey, chicken, venison, or other meat.
4. Asian wraps. Use store-bought spring roll or egg roll wrappers for a stress-free Asian twist.

Tips and Tricks

1. Make sure to seal the edges of the sambusas properly to prevent the filling from leaking out during frying.
2. On the same note, don’t overstuff them because the seal can bust open. What a mess!
3. Avoid overcrowding your frying pan so your oil’s temperature doesn’t drop and lengthen the frying time. Greasy sambusas are sad. 😢

Make-Ahead Instructions

You can make the sambusa wraps ahead and store them tightly wrapped in cling film for up to a week in the fridge and three months in the freezer. Make sure you lightly flour them so that they don’t stick together.

You can also assemble sambusas and freeze them raw. Space them out on a baking sheet in the freezer until firm. Then, transfer them to a ziplock bag or similar container for up to three months.

No need to thaw them before cooking. Stick them straight in the fryer (or air fryer) frozen. Just note that they may take a few extra minutes to cook. 

Serving and Storage Instructions

Serve sambusas hot from the frying pan with a dipping sauce or two.

If you have leftovers, let them cool completely before refrigerating them in an airtight container. They’ll last for up to three days. Reheat in a 350°F (175°C) oven and bake the sambusas for 10-15 minutes or until heated through.

What Goes With Sambusas

I love making a few fun dipping sauces to go with these sambusas. Try them with roasted red pepper sauce, homemade dill sauce, or chimichurri sauce. For a complete meal, serve them with steamy jasmine rice and a chickpea salad. 

More Amazing Appetizer Recipes to Try

1. Beef Empanadas
2. Smoked Brisket Sliders
3. Jalapeno Poppers
4. Dry Rub Chicken Wings
5. Bacon Wrapped Shrimp

Watch How to Make It