Sambusa Ethiopian Savory Pastries Recipe

• 1 lb ground beef or lamb
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 2 tablespoons clarified butter (niter kibbeh preferred)
• 1 teaspoon berbere spice blend
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small Yukon gold potato, peeled and diced small
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup scallions, thinly sliced
• 20 sheets spring roll pastry (or homemade sambusa dough, 6-inch squares)
• Vegetable oil, for frying
• 1 egg, beaten (for sealing pastry)

Sambusa Ethiopian Savory Pastries Instructions

1. In a large skillet over medium heat, melt the clarified butter (niter kibbeh) and add the finely chopped onion. Sauté for 3-4 minutes until the onion is soft and translucent.
2. Add the minced garlic and freshly grated ginger to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
3. Add the ground beef or lamb to the skillet. Break up the meat with a spoon and cook until browned and no longer pink, about 6-8 minutes.
4. Stir in the diced Yukon gold potato and cook for 3-4 minutes, allowing the potato to soften slightly.
5. Sprinkle in the berbere spice blend, ground cumin, ground cardamom, ground coriander, ground cinnamon, kosher salt, and black pepper. Mix thoroughly to coat the meat and potatoes with the spices.
6. Continue to cook the filling for another 5-7 minutes, stirring occasionally, until the potatoes are tender and the mixture is aromatic.
7. Remove the skillet from heat and stir in the finely chopped cilantro and thinly sliced scallions. Allow the filling to cool to room temperature.
8. If using homemade dough, roll it out on a lightly floured surface to about 1/16-inch thickness. Cut into 6-inch squares. If using spring roll pastry, separate the sheets and cover with a damp towel to prevent drying.
9. Place a square of dough or a sheet of pastry on your work surface. Spoon about 1 to 1.5 tablespoons of the cooled filling onto the center of the square.
10. Brush the edges of the dough or pastry with the beaten egg to help seal.
11. Fold the dough over the filling to form a triangle, pressing the edges firmly to seal. Pinch or crimp the edges to ensure they are tightly closed.
12. Repeat the filling and sealing process with the remaining dough and filling until all sambusas are assembled.
13. Pour vegetable oil into a deep, heavy-bottomed pot to a depth of about 2 inches. Heat the oil over medium-high heat to 350°F (175°C).
14. Carefully lower a few sambusas at a time into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, turning once, until golden brown and crisp.
15. Use a slotted spoon to transfer the fried sambusas to a plate lined with paper towels to drain excess oil.
16. Allow the sambusas to cool slightly before serving.