Sambosa Sudaniya (Sudanese Samosas)
The Quirky Foodster Team
Ingredients
- Spring roll or samosa pastry sheets — 18
- Ground beef — 300 g (10.5 oz)
- Medium onion, finely chopped — 1
- Garlic cloves, minced — 2
- Ground cumin — 1 tsp
- Ground coriander — 1/2 tsp
- Ground chili — 1/2 tsp
- Salt — 1 tsp
- Fresh coriander, chopped — 2 tbsp
- Vegetable oil, for frying — 500 ml (2 cups)
- Flour + 2 tbsp water flour and water paste (for sealing) — 2 tbsp
Method
- Heat 1 tablespoon oil in a pan. Cook onion until soft, about 5 minutes. Add garlic and beef; cook, breaking up, until browned, about 8 minutes.
- Stir in cumin, coriander, chili, and salt. Cook 2 minutes, then stir in fresh coriander. Cool completely.
- Cut pastry sheets into strips. Fold into a cone, add a spoonful of filling, and continue folding into a triangle, sealing the final edge with flour paste.
- Heat oil to 175°C (350°F) in a deep pot. Fry samosas in batches for 3-4 minutes until golden and crisp.
- Drain on paper towels and serve hot.
Introduction: Sambosa are a beloved fixture of Sudanese iftar tables during Ramadan, filled with spiced minced meat and folded into crisp triangles.
Cultural Background: Sambosa are a beloved fixture of Sudanese iftar tables during Ramadan, filled with spiced minced meat and folded into crisp triangles. Sold by street vendors year-round, they showcase Sudan's trade-route influences from South Asia and the Arabian Peninsula.
Tips: Let the filling cool fully before wrapping to prevent soggy pastry.
Variations: A vegetarian filling of spiced potato and peas is equally traditional. Fill with mashed spiced potato, peas, and onion instead of meat for a fully vegetarian version.
Storage: Refrigerate uncooked, assembled samosas up to 1 day; freeze up to 2 months.
Reheating: Reheat cooked samosas in a 190°C (375°F) oven for 8 minutes to re-crisp.
Nutrition: Approx. 140 kcal, 6 g protein, 8 g fat, 12 g carbohydrate per piece.
FAQs:
Q: Can I bake instead of fry?
A: Yes — brush with oil and bake at 200°C (400°F) for 15-18 minutes, turning once.
- Spring roll or samosa pastry sheets — 18
- Ground beef — 300 g (10.5 oz)
- Medium onion, finely chopped — 1
- Garlic cloves, minced — 2
- Ground cumin — 1 tsp
- Ground coriander — 1/2 tsp
- Ground chili — 1/2 tsp
- Salt — 1 tsp
- Fresh coriander, chopped — 2 tbsp
- Vegetable oil, for frying — 500 ml (2 cups)
- Flour + 2 tbsp water flour and water paste (for sealing) — 2 tbsp
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