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Beef Sambusa

Crispy triangular pastries filled with seasoned ground beef, onions, garlic, and warm spices.

50 minMediumServes 6280 cal/serving

Middle EasternAppetizerStovetopHigh ProteinDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 2 cups vegetable oil
  • 1 cup yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 lb lean ground beef
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp fine sea salt
  • 12 samosa pastry sheets
  • 2 tbsp flour and water paste

Instructions

  1. 1

    Heat 1 tablespoon of 2 cups vegetable oil in a skillet over medium heat, then add 1 cup finely diced yellow onion and cook until translucent.

  2. 2

    Add 4 minced garlic cloves, 1 lb lean ground beef, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp fine sea salt, cooking until beef reaches an internal temperature of 160°F.

  3. 3

    Remove filling from heat and cool completely before assembling.

  4. 4

    Cut 12 samosa pastry sheets into long strips, place filling at one end, fold into triangles, and seal edges with 2 tbsp flour and water paste.

  5. 5

    Heat remaining 2 cups vegetable oil in a deep skillet to 350°F and fry triangles for 2 to 3 minutes per side until golden brown.

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Questions

How hot should the oil be for Beef Sambusa?

For Beef Sambusa, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork. The frying oil is held at 350 F (about 175 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Why fold instead of stir in Beef Sambusa?

Step 4 reads: "Cut 12 samosa pastry sheets into long strips, place filling at one end, fold into triangles, and seal edges with 2 tbsp flour and water paste." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

Can I use ground turkey instead of ground beef in Beef Sambusa?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Beef Sambusa uses 1 lb lean ground beef.

Can I make Beef Sambusa gluten-free?

Yes. The gluten in Beef Sambusa is 2 tbsp flour and water paste. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Beef Sambusa keep?

Refrigerate what is left of Beef Sambusa within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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