Ethiopian Beef Sambusa

• •1 lb Ground Beef (lean)
• •1 piece Yellow Onion (finely chopped)
• •3 cloves Garlic (minced)
• •1 tbsp Fresh Ginger (grated)
• •1 piece Serrano Pepper (minced (remove seeds for less heat))
• •2 tbsp Berbere Spice Blend
• •1 cup Fresh Cilantro (chopped)
• •1 tsp Salt (or to taste)
• •1 tsp Black Pepper (or to taste)
• •12 sheets Spring Roll Wrappers (or samosa pastry sheets)
• •3 cup Vegetable Oil (for frying)
• •2 tbsp Water (for sealing)

Instructions

1. 1

   Prepare the filling: In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess fat. Add the finely chopped yellow onion and cook until softened, about 5-7 minutes.

2. 2

   Stir in the minced garlic, grated ginger, and minced serrano pepper. Cook for another 2-3 minutes until fragrant. Add the Berbere spice blend, salt, and black pepper. Mix well and cook for 1 minute more.

3. 3

   Remove the skillet from the heat and stir in the chopped fresh cilantro. Allow the filling to cool completely. This is crucial for easy assembly.

4. 4

   Prepare the wrappers: If using large spring roll wrappers, cut them into long strips (about 3-4 inches wide) if they are not already. Keep them covered with a damp cloth to prevent drying.

5. 5

   Assemble the sambusas: Take one strip of wrapper. Fold one corner up to meet the opposite edge, forming a triangle. Continue folding the triangle up the strip, creating a pocket. Fill the pocket with about 1-2 tablespoons of the cooled beef mixture. Fold the remaining wrapper over to seal the triangle. Use a dab of water on the final flap to secure it tightly.

6. 6

   Heat the oil: In a deep pot or large, heavy-bottomed skillet, heat the vegetable oil over medium-high heat to about 350°F (175°C). Ensure there's enough oil for the sambusas to be at least partially submerged.

7. 7

   Fry the sambusas: Carefully place a few sambusas into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to turn them.

8. 8

   Drain and serve: Remove the fried sambusas and place them on a plate lined with paper towels to drain excess oil. Serve hot, optionally with a side of awaze or a simple chili dipping sauce.

Chef's Tips

• 💡Ensure your filling is completely cool before assembling the sambusas; this prevents the wrappers from tearing and makes them easier to handle.
• 💡Do not overfill the wrappers, as this can make sealing difficult and cause them to burst during frying.
• 💡Keep unused wrappers covered with a damp cloth to prevent them from drying out and becoming brittle.
• 💡For an extra layer of flavor, consider adding a tablespoon of finely chopped roasted red bell pepper or a small amount of cooked lentils to the beef mixture.