Description
Crispy, golden Beef Sambusa are delicious fried pastries filled with spiced ground beef, fresh herbs, and warm seasonings. These savory, crunchy appetizers are perfect for Ramadan, parties, or a side dish for any occasion. Serve them with Yemeni sahawiq (schug) or your favorite dipping sauce!
Ingredients
Units
Scale
For the Filling
- 1 lb ground beef or lamb
- 1 small onion, chopped
- 1 jalapeño, chopped
- 2 cloves garlic, minced
- 1 teaspoon EACH cumin powder, coriander powder, paprika, salt
- 1/4 teaspoon EACH turmeric, 7 spice (or allspice), black pepper
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 1/4 cup chopped dill (optional)
For Assembling
- 1 (12-16 oz) package spring roll wrappers*
- 1 quart oil for frying (or as needed)
- 1/4 cup all-purpose flour mixed with 1/4 cup water (for sealing)
For Creamy Sahawiq
- 2 Roma tomatoes, roughly chopped
- 1/2 jalapeño
- 1/2 clove garlic
- 3–4 sprigs cilantro
- 1 tablespoon cream cheese
- Salt & pepper, to taste
Instructions
Cook the Filling:
- Heat a large pan over medium-high heat. Add the ground beef and chopped onion. Sauté for 4-5 minutes, breaking down the beef as it browns.
- Add the jalapeño, garlic, and spices, and continue cooking for another 3-4 minutes.
- Turn off the heat and mix in the cilantro, parsley, and dill. Let the filling cool for at least 20 minutes before handling.
Prepare the Wrappers & Fill the Sambusas:
- In a small bowl, mix 1/4 cup flour with 1/4 cup water to create a paste for sealing.
- Choose a folding method:
- Egg Roll Style: Place a wrapper in a diamond shape. Add 1/4 cup of filling near the bottom. Fold the bottom corner over the filling, tucking it underneath. Roll tightly, folding in the sides. Brush the last flap with flour paste to seal.
- Triangle Style (Yemeni/Saudi): Cut wrappers into three strips. Peel wrappers in twos for double layering. Spoon 1 tablespoon of filling onto one end, folding tightly into a triangle shape as you go. Seal with flour paste.
Fry the Sambusas:
- Heat 2 inches of oil in a deep pan to 350ºF.
- Fry sambusas in a single layer for 6-7 minutes, turning occasionally.
- Transfer to a paper towel-lined plate to drain excess oil.
Make the Creamy Sahawiq:
- Blend all sahawiq ingredients for 30-60 seconds until chunky and combined.
- Serve with warm sambusas!
Notes
- For baked sambusas, brush them lightly with oil and bake at 375°F for 20 minutes, flipping halfway.
- Make ahead: Freeze uncooked sambusas for up to 3 months and fry straight from frozen.
- Dipping sauce ideas: Sahawiq, garlic yogurt sauce, or spicy harissa.
Nutrition
- Serving Size: 2 sambusas
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg