📝 About This Recipe
This recipe celebrates the intersection of the Bene Israel of India and the Beta Israel of Ethiopia, two ancient Jewish communities whose culinary traditions meet in these crisp, golden triangles. These sambusas feature a savory filling of spiced ground beef or lamb (or hearty potatoes for a pareve version) seasoned with the warmth of cumin and the kick of green chilies. Wrapped in a thin, pastry-like dough and fried to perfection, they are a staple for Shabbat appetizers and festive celebrations.
🥗 Ingredients
The Pastry (Dough)
- 2 cups All-purpose flour (sifted)
- 4 tablespoons Vegetable oil (plus extra for deep frying)
- 1 teaspoon Salt
- 1/2 to 3/4 cup Warm water (added gradually)
The Meat Filling (Option 1)
- 1 pound Ground beef or lamb (lean)
- 1 large Red onion (very finely minced)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 2 pieces Green chilies (serrano or bird's eye, seeded and minced)
- 1 teaspoon Cumin powder
- 1/2 teaspoon Turmeric
- 1/4 cup Fresh cilantro (chopped)
The Potato Filling (Option 2 - Pareve)
- 3 medium Russet potatoes (boiled, peeled, and cubed small)
- 1/2 cup Green peas (frozen or fresh)
- 1 teaspoon Garam Masala
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Rub the 4 tablespoons of oil into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
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2
Gradually add warm water, kneading until a stiff, smooth dough forms. Cover with a damp cloth and let it rest for at least 30 minutes.
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3
For the meat filling: In a large skillet over medium heat, brown the ground meat. Use a spoon to break it into very small crumbles. Drain any excess fat.
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4
Add the minced onion, garlic, ginger, and chilies to the meat. Sauté for 5-7 minutes until the onions are translucent and the moisture has evaporated.
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5
Stir in the cumin, turmeric, and salt. Cook for another 2 minutes to toast the spices, then stir in the fresh cilantro. Remove from heat and let the filling cool completely.
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6
If making the potato version, sauté the spices and onions first, then fold in the boiled potato cubes and peas, mashing slightly so the mixture holds together.
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7
Divide the rested dough into 10-12 equal-sized balls. On a lightly floured surface, roll each ball into a thin circle about 6 inches in diameter.
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8
Cut each circle in half to create two semi-circles. These will be the casings for your sambusas.
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9
Take one semi-circle and fold the straight edge toward the center, then fold the other side over it to form a cone. Use a little water to seal the overlapping edge.
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10
Hold the cone in your hand and fill it with 1-2 tablespoons of the cooled filling. Do not overfill.
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11
Brush the top open edges with water and pinch them firmly together to seal the triangle. You can crimp them with a fork for extra security.
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12
Heat 2-3 inches of vegetable oil in a deep pot to 350°F (175°C). Test by dropping a small piece of dough; it should sizzle and rise to the surface immediately.
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13
Fry the sambusas in batches of 3 or 4. Do not crowd the pan. Fry for 4-5 minutes, turning occasionally, until they are an even golden brown and blistered.
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14
Remove with a slotted spoon and drain on paper towels. Serve hot.
💡 Chef's Tips
The secret to a crispy, non-greasy crust is ensuring the oil is at the right temperature; if it's too cool, the dough absorbs oil. Always let your filling cool completely before stuffing; steam from hot filling will tear the delicate dough. For the meat version, ensure the meat is cooked until quite dry, as excess liquid will make the sambusas soggy. If you are short on time, high-quality spring roll wrappers or phyllo dough can be used as a substitute for the handmade crust. To make ahead, you can freeze the shaped, uncooked sambusas in a single layer and fry them directly from frozen.
🍽️ Serving Suggestions
Serve with a bright Green Cilantro-Mint Chutney for an Indian-Jewish touch. Pair with a spicy 'Awaze' sauce (Ethiopian berbere paste and honey) for a Beta Israel flavor profile. Serve alongside a glass of hot spiced tea (Chai) or a cold lager. Include these as part of a larger 'Meze' platter with hummus, olives, and pickled vegetables. Accompany with a fresh Israeli salad of finely diced cucumbers and tomatoes to cut through the richness.