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EthiopianAuthentic Cuisine

Sambusa of Beef

Serves 4 to 6 Appetizer meat, Appetizers

Sambusa of Beef

Sambusa of Beef is a beloved staple of Addis Ababa's bustling street stalls, where the sizzle and aroma of frying pastries beckon passersby to partake in a simple yet satisfying meal. This home-cooked version captures the essence of those vibrant stalls, bringing the straightforward joy of sambusa to your kitchen with a generous hand that mirrors the warmth of family gatherings.

Each bite of this sambusa reveals a savory filling of ground beef, mingling harmoniously with the gentle heat of berbere and the sweetness of sautéed onions. The crispy wrapper encases these flavors, creating a delightful contrast of textures that makes this dish an irresistible snack or appetizer.

Ingredients

  • 12sambusa wrappers
  • 300 g (10 oz)ground beef
  • 1onion — finely chopped
  • 1 tspberbere
  • for fryingoil

Method

  1. Begin by finely chopping 1 onion. This will ensure the onion cooks evenly and melds well with the ground beef, creating a harmonious filling. Set the chopped onion aside for now.
  2. In a large skillet, heat a tablespoon of oil over medium heat. Once the oil shimmers, add the chopped onion. Sauté the onion until it becomes translucent and soft, which will take about 5 minutes. This step helps develop a sweet flavor base for the sambusa filling.
  3. Add 300 g (10 oz) of ground beef to the skillet with the onions. Use a wooden spoon to break up the beef into small pieces. Cook the beef until it is browned and no longer pink, ensuring it is fully cooked through. The beef should be crumbly and well-incorporated with the onion.
  4. Sprinkle 1 tsp of berbere over the beef and onion mixture. Stir well to coat the beef evenly with the spice, allowing the flavors to meld. Cook for an additional 2 minutes, until the berbere releases its aroma and the filling is fragrant.
  5. Remove the skillet from the heat and let the beef mixture cool slightly. This makes it easier to handle when filling the sambusa wrappers.
  6. Lay out 12 sambusa wrappers on a clean surface. Place a spoonful of the beef mixture onto each wrapper, being careful not to overfill. Fold the wrappers into triangular shapes, sealing the edges by moistening them with a little water to ensure they stay closed during frying.
  7. In a deep pan, heat enough oil for frying over medium-high heat. Test the oil by dropping a small piece of wrapper into it; if it sizzles immediately, the oil is ready. Carefully place the sambusas in the oil, frying them in batches to avoid overcrowding.
  8. Fry the sambusas until they are golden brown and crisp, turning occasionally for even cooking. This should take about 3-4 minutes per side. Once done, remove them with a slotted spoon and drain on paper towels to remove excess oil.
  9. Serve the Sambusa of Beef warm or at room temperature. The crispy exterior and savory filling make them a delightful snack, perfect for sharing.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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