Somali Meat Pies - Sambusa

Dough

• Oil for frying

• 6 oz. white flour

• ¼ teaspoon salt

• ½ cup warm water

• 1 teaspoon flour

• 1 tablespoon oil

Filling

• ¾ pound ground meat

• ½ teaspoon salt

• 1 large potato peeled and finely chopped

• 1 large carrot grated

• 4 green onions chopped

• 1 red onion finely chopped or grated

• 1 jalapeno pepper finely chopped

Directions

1. Mix 6 ounces flour, salt and water in a bowl.

2. Knead in the bowl with your hands for 5 to 10 minutes.

3. Form into three round buns about 2” in diameter.

4. Roll each dough ball out into a 6” circle.

5. Spread 1 teaspoon oil and 1/3 teaspoon flour on the circle of dough.

6. Lay a second circle of dough on top of the first. Repeat with the oil and flour. Lay the third circle of dough on the pile. Repeat with the oil and flour.

7. Roll the pile out until it is about 12 – 13” in diameter.

8. Add salt to meat. Cook until the meat is brown and the moisture is gone.

9. Remove from heat. Add vegetables to meat.

10. Cut dough into four quarters. Place one quarter on a hot griddle and cook until lightly browned on both sides. Cool.

11. Separate the individual layers of each quarter.

12. Mix ¼ cup flour with 2 tablespoons water in a small bowl.

13. Fold over 1/3 of the pie piece. With your finger, spread flour and water paste on the flap.

14. Turn the second flap over. Press the tip together so that it seals tight.

15. Spread flour and water paste on the second flap.

16. Fill with 3 tablespoons of meat filling. Glue flap down. Pressing seams to make sure that no oil can get into the sambusa.

17. Fry in 350˚ oil until browned on both sides, about 45 seconds.

Serves 10 – 12