Sambussa
Utensils: Medium skillet, blender, sifter, covered container
Pastry
Ingredients:
1 1/2 lbs. all purpose flour (sifted)
1 cup margarine
1 egg
1 tsp. vinegar
5 tbsp. cold water
3 cups vegetable oil (for cooking), salt to taste.
Preparation: Sift flour and salt together. Blend the margarine until mixture resembles cornmeal in texture. Beat egg, vinegar and water together. Add to flour and salt mixture. Mix thoroughly and shape into a ball. On a lightly floured surface, roll out the dough in a circle a few inches in diameter. Using a small knife, cut the circle in half. Dip a finger in water and moisten the straight edge. Then shape each semi-circle into a cone.
Filling
Utensils: Heavy sauce pan
Ingredients: 1/2 cup red onions (finely chopped), 1 lb. lean ground lamb or beef, 1/2 tsp. ground ginger or minced ginger, 1/2 tsp. turmeric, 1/2 tsp. garlic powder or 1 garlic
clove (minced), 1/2 tsp. cayenne pepper or 1 green chili pepper (diced), 1/2 tsp. cinnamon, 4 sprigs fresh coriander chopped (optional), 3 sprigs fresh mint chopped, 2
cups water, salt to taste.
Preparation: Combine all ingredients in heavy sauce pan. Bring to boil and stir to keep smooth. Reduce heat to medium and let mixture simmer uncovered. Correct flavor for
spices and salt balanced. As water simmers away, stir often to prevent mixtures
from sticking, especially during final stages. Cook until all the liquid evaporates. If ground meat has a lot of fat, drain off at this point. Let the mixture cool slightly before stuffing. (Leftover filling makes a tasty sandwich)
Holding the cone in one hand, fill with 1 1/2 to 2 tsps. of the Sambossa filling. Moisten and press the top edge of the cone to close. Pour 3 cups of the vegetable oil in a heave skillet and heat until oil sputters. Fry the Sambossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on thick paper towels to rid excessive oil. Serve hot or cold with or without chutney. Serves 6 to 8 persons.
Sambussa is a delicious appetizer. Crisp and tasty.
The above article is reprinted from "Exotic Ethiopian Cooking." The recipes are compiled and edited by Daniel J. Mesfin.
