Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) ground beef, 85–90% lean
- 1 medium onion (200 g), finely minced
- 3 garlic cloves (12 g), minced
- 2 tbsp (30 ml) neutral oil, plus 1.5–2 qt (1.5–2 L) for frying
- 1.5 tsp ground cumin; 1.5 tsp ground coriander; 0.5 tsp turmeric; 0.5 tsp black pepper; 0.25 tsp ground cardamom; 1.25 tsp kosher salt
- 1 small jalapeño (optional), minced; 1/2 cup (15 g) chopped cilantro; 1 tbsp (15 ml) lemon juice
- 24 square wonton or sambusa wrappers (3.5–4 in / 9–10 cm)
- Sealing paste: 3 tbsp (24 g) all-purpose flour + 3 tbsp (45 ml) water
- Basbaas: 1 bunch cilantro (60 g), 2 serranos or 3 jalapeños, 2 garlic cloves, 3 tbsp (45 ml) lime juice, 2 tbsp (30 ml) white vinegar, 1/2 tsp cumin, 1 tsp salt, 1/2 tsp sugar, 2 tbsp (30 ml) olive oil, 2–4 tbsp (30–60 ml) cold water
Do This
- 1. Cook onion in 2 tbsp oil over medium heat 5–6 min; add garlic 30 sec. Stir in spices, then beef; cook, crumbling, until browned and dry, 8–10 min. Stir in cilantro, jalapeño, lemon; cool 10 min.
- 2. Mix flour and water to make a thick sealing paste. Keep wrappers under a damp towel.
- 3. Place 1 tbsp filling on each wrapper; fold into tight triangles and seal edges with paste, pressing out air.
- 4. Heat 1.5–2 qt oil to 350°F (175°C) in a heavy pot (2 in/5 cm depth).
- 5. Fry in batches 2–3 min, turning, until deep golden; drain on rack or paper towels.
- 6. Blend basbaas ingredients until smooth and vivid green (add water to loosen). Serve sambusas hot with basbaas and lemon.
Why You’ll Love This Recipe
- Ultra-crisp, golden triangles with a warmly spiced beef-and-onion filling.
- Bright, fiery basbaas adds the perfect fresh, herbal kick.
- Clear folding and frying instructions for confident, mess-free results.
- Make-ahead and freezer-friendly for easy entertaining.
Grocery List
- Produce: Onion, garlic, jalapeño/serrano, cilantro, lemons, limes
- Dairy: None
- Pantry: Ground beef, wonton/sambusa wrappers, all-purpose flour, ground cumin, ground coriander, turmeric, ground cardamom, black pepper, kosher salt, neutral frying oil, olive oil, distilled white vinegar, sugar
Full Ingredients
Spiced Beef Filling
- 2 tbsp (30 ml) neutral oil (canola, sunflower, or vegetable)
- 1 medium yellow onion (200 g), finely minced
- 3 garlic cloves (12 g), minced
- 1 lb (450 g) ground beef, 85–90% lean
- 1.5 tsp ground cumin (3 g)
- 1.5 tsp ground coriander (3 g)
- 0.5 tsp ground turmeric (1 g)
- 0.25 tsp ground cardamom (0.5 g)
- 0.5 tsp freshly ground black pepper (1 g)
- 1.25 tsp kosher salt (7 g), plus more to taste
- 1 small jalapeño (15 g), seeded and minced (optional)
- 1/2 cup (15 g) finely chopped fresh cilantro
- 1 tbsp (15 ml) fresh lemon juice
Wrappers & Sealing Paste
- 24 square wonton or sambusa wrappers (3.5–4 in / 9–10 cm)
- 3 tbsp (24 g) all-purpose flour
- 3 tbsp (45 ml) water (plus 1–2 tsp more if needed)
For Frying
- 1.5–2 qt (1.5–2 L) neutral frying oil (canola, peanut, or sunflower)
Basbaas (Somali Green Chili Sauce)
- 1 small bunch cilantro (about 60 g, tender stems included)
- 2 serrano chilies (or 3 jalapeños), stemmed; seed for milder heat
- 2 garlic cloves (8 g)
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) distilled white vinegar
- 0.5 tsp ground cumin (1 g)
- 1 tsp kosher salt (6 g)
- 0.5 tsp sugar (2 g)
- 2 tbsp (30 ml) extra-virgin olive oil
- 2–4 tbsp (30–60 ml) cold water, to thin
For Serving
- Lemon or lime wedges
- Extra chopped cilantro
Step-by-Step Instructions
Step 1: Cook the spiced beef filling
Heat 2 tbsp oil in a large skillet over medium heat. Add the minced onion and cook, stirring, until translucent and lightly golden at the edges, 5–6 minutes. Add the garlic and cook 30 seconds. Sprinkle in the cumin, coriander, turmeric, cardamom, and black pepper; stir until fragrant, 30 seconds.
Add the ground beef and kosher salt. Cook, breaking the meat into tiny crumbles, until no longer pink, 5–7 minutes. Continue cooking until most moisture has evaporated and the mixture looks slightly dry and sizzly, 2–3 minutes more. Off the heat, stir in the jalapeño (if using), chopped cilantro, and lemon juice. Taste and adjust salt. Spread the filling on a plate or tray to cool.
Step 2: Cool the filling completely
Let the filling stand until it reaches room temperature, about 10 minutes. For speed, refrigerate 10 minutes. Blot any visible fat with a paper towel. A cool, fairly dry filling prevents soggy wrappers and leaks while frying.
Step 3: Make the basbaas (green chili sauce)
In a blender, combine cilantro, serranos/jalapeños, garlic, lime juice, vinegar, cumin, salt, sugar, and olive oil. Blend, adding 2–4 tbsp cold water until the sauce is smooth, pourable, and vivid green. Adjust salt and acidity to taste. Transfer to a serving bowl and chill until needed.
Step 4: Prepare wrappers and sealing paste
Whisk the flour and water into a thick, brushable paste. Keep wrappers covered with a barely damp towel so they do not dry out. Line a tray with parchment for the assembled sambusas.
Step 5: Fill and fold the triangles
Working one at a time, place a wrapper on your work surface. Add about 1 tbsp filling slightly below center. Lightly brush the edges with the flour paste. Fold into a tight triangle, pressing out air as you seal the edges. For rectangular sambusa wrappers, place the filling at one short end and fold repeatedly into a neat triangle (flag fold), sealing the final flap with paste. Set each piece on the prepared tray. Repeat with remaining wrappers and filling.
Step 6: Fry until crisp and golden
Pour 1.5–2 qt oil into a Dutch oven or deep skillet to a depth of about 2 in (5 cm). Heat to 350°F (175°C). Fry 5–6 sambusas at a time, turning occasionally, until deeply golden and blistered, 2–3 minutes total per batch. Maintain oil between 340–360°F (171–182°C) by adjusting heat. Transfer to a rack or paper towels to drain. If needed, keep warm in a 250°F (120°C) oven while you finish remaining batches.
Step 7: Plate and serve
Pile the sambusas on a platter. Garnish with extra cilantro and serve immediately with the bright green basbaas and lemon or lime wedges. The contrast of hot, crunchy pastry and cool, fiery sauce is the goal—enjoy right away.
Pro Tips
- Get the filling dry: cook until moisture disappears and the pan sizzles; a drier filling keeps sambusas crisp and leak-free.
- Seal well: the flour paste is your insurance—brush a thin layer on seams and pinch to remove air pockets.
- Mind the oil temperature: too cool = greasy; too hot = browned outside, underdone inside. A clip-on thermometer is your best friend.
- Work under a damp towel: wrappers dry quickly; keep them covered and assemble in small batches.
- Make-ahead win: assemble, freeze on a sheet tray, then bag. Fry straight from frozen—just add 1–2 minutes.
Variations
- Potato & Pea: Fold 1 cup (150 g) small-diced boiled potato and 1/2 cup (70 g) thawed peas into the cooled filling.
- Lamb or Chicken: Swap beef for ground lamb or chicken (450 g). For chicken, add 1 tbsp oil during browning.
- Baked/Air-Fried: Brush assembled sambusas lightly with oil. Bake at 400°F (205°C) for 18–22 minutes, turning once. Air-fry at 375°F (190°C) for 10–12 minutes, flipping at halfway, until crisp and golden.
Storage & Make-Ahead
Uncooked assembled sambusas: freeze on a parchment-lined sheet until firm, then store in a freezer bag up to 2 months. Fry from frozen at 350°F (175°C) for 3–4 minutes. Cooked sambusas: refrigerate up to 3 days; re-crisp at 375°F (190°C) for 8–10 minutes. Basbaas keeps refrigerated for 5 days (it may dull slightly in color—still delicious); freeze in small containers up to 1 month. Leftover filling keeps 3 days chilled.
Nutrition (per serving)
Approximate for 3 sambusas + 2 tbsp basbaas: 380 calories; 22 g fat; 28 g carbohydrates; 17 g protein; 2 g fiber; 520 mg sodium. Values will vary by wrapper brand and oil absorption.
