Samboosas, Somali-Style
(Spicy Fried Pies)
Yield: 30 to 36 samboosas
2 tablespoons olive oil
1 medium yellow onion, diced fine
1 pound ground chuck
1 tablespoon finely minced fresh garlic
1/2 cup chopped flat-leaf parsley or cilantro
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon finely ground black pepper
1 hot green chile pepper, finely minced, or 1 teaspoon dried
red pepper flakes, ground
1 beef bouillon cube or
salt to taste
1/4 cup boiling water
15 to 18 egg-roll wrappers
2 tablespoons all-purpose flour
2 tablespoons cool water
Vegetable oil (such as canola) for frying (see note)
Heat olive oil in nonstick skillet. Add onion; sauté 2 minutes. Add beef
and garlic. Brown the meat, breaking it up with a spatula. The meat should
be in pieces the size of the onion. Add parsley or cilantro; mix well.
Stir in turmeric, cumin, black pepper and chile pepper. Dissolve bouillon
cube in boiling water. Add to beef mixture. Cook, stirring, until water
evaporates. Cut egg-roll wrappers in half, forming rectangles. To keep
wrappers pliable, cover with a slightly damp kitchen towel (not terry
cloth) or a damp paper towel. In a small bowl, stir together flour and
cool water, making a paste.
Place one egg-roll rectangle on the work surface, short edge facing you.
Add 1 heaping tablespoon of the meat mixture at the edge closest to you.
Fold right to left into a triangle. Continue folding edge over edge,
always making triangles (like folding a flag). Close the last triangle
flap with the flour paste. Repeat with remaining filling and wrappers. Set
aside finished triangles on a plate, using waxed paper to separate the
layers. Pour 1/2 inch oil into a large, heavy skillet or pot, such as
cast iron. Place over medium-high heat. To test the temperature, fry 1
samboosa; it should brown on both sides in 3 minutes. When oil is hot,
fry samboosas 3 or 4 at a time; drain on paper towels. Serve warm.
Per samboosa (based on 30): 102 calories; 4.5g fat (40 percent calories
from
fat); 0.5g saturated fat; 9mg cholesterol; 5g protein; 10.5g carbohydrate;
no sugar; 0.5g fiber; 182mg sodium; 12mg calcium; 34mg potassium.
Tester's note: For additional flavor, add 1 tablespoon light African or
toasted Asian sesame oil to the vegetable oil.
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