Saturday, October 17, 2015

Best Sambussas Ever!

I have made several sambussa receipes over the years, but this one I made this morning for B's fall fair at school is amazing!  He thinks it "tastes better than Ethiopia" and I think it is just as delicious as my favorite ones we had in Addis Ababa.

  • 2 pounds ground beef (as finely ground as possible)
  • 2 tablespoons oil
  • 1 small onion, chopped
  • 1 large shallot chopped
  • 1 tablespoon ground coriander (I always just crush mine roughly with a morter and pestle)
  • Handfull of cilantro, finely chopped
  • 1 green onion, chopped (white and green parts)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • black seeds from 2 cardamom pods, crushed
  • Salt and pepper to taste (We use Tony Chachere's Cajun Seasoning instead)
  • 1 jalepeno, seeds and white part removed, finely chopped (if you like spicy, leave them in or add a little sriracha as well)
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, grated on microplane
  • oil for frying
  • 1 pack of eggroll wrappers cut in half vertically
  • paste of 1/4 c warm water and 1/4 c flour
Saute the onion, shallot, garlic, in oil until soft. Add meat and all other spices. Cook until meat is cooked through, stirring frequently to break up lumps.

Cut the egg roll wrappers in half vertically (so each one is two long rectangles). fold the bottom edge up to form a triangle or cone and past the edge together with flour paste. fill triangle cone with 1 1/2 tsp of filling and flip the bottom corner of the triangle up to the long edge(sealing the to of the triangle. Seal edges with flour paste (including opposite corner) and the fold the remaining flap over the top and seal with flour paste.

Fry in small batches.