Crispy Sambusa with Chili Sauce
Golden fried pastry triangles stuffed with spiced ground meat, served with fiery chili sauce and fresh cilantro. A weeknight-friendly take on the Ethiopian classic — no phyllo folding required.
- Total time
- 28 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- ½ lb ground beef
- ½ medium yellow onion, finely diced
- 12 count wonton wrappers
- 1 tbsp ginger-garlic paste
- 1 tsp chili powder
- 2 tbsp tomato paste
- ¼ cup fresh cilantro, chopped
- 2 cups neutral cooking oil
Instructions
- 1
Brown ground beef in a skillet over medium-high, breaking it apart with a spoon until no pink remains, about 5 minutes.
- 2
Add diced onion and ginger-garlic paste, cooking for 1 minute until fragrant, then stir in chili powder and tomato paste.
- 3
Cook the filling for 2 minutes, then remove from heat and stir in half the cilantro. Season with salt and pepper.
- 4
Spoon 1 tbsp filling into the center of each wonton wrapper, fold into a triangle, and press edges to seal.
- 5
Heat oil in a heavy pot to 350°F (use a thermometer). Fry sambusat 2–3 per batch until golden brown, about 90 seconds per side.
- 6
Drain on paper towels and serve hot with chili sauce, remaining cilantro, and fresh sliced red chilies on the side.
Tools you’ll need
- 12-inch skillet
- heavy-bottomed pot
- deep-fry or candy thermometer
- wooden spoon
- paper towels
- slotted spoon
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