Ethiopian Sambusa Triangles with Spiced Beef Filling

12 ingredients

13 steps

What you need

Restated from the original video

1
Mix the flour and the 1 tsp of salt in a bowl. Add the neutral oil and the water and stir with a fork until it clumps.
2
Knead on a floured surface for 5 min, until smooth. Cover the dough with a damp towel and rest it for 30 min.
3
Heat the 2 tbsp of vegetable oil in a pan over medium heat. Cook the onion for 5-6 min, until soft.
4
Add the garlic, chili and berbere and stir for 1 min.
5
Add the beef and the salt, breaking the meat up. Cook until all the pink is gone and the beef is lightly browned and fairly dry, 8-10 min.
6
Spread the filling on a plate and cool completely. A warm filling will tear the dough.
7
Divide the dough into 24 balls, about 20 g each, and keep them under the towel.
8
Roll each ball into a thin circle about 2 mm thick, then cut the circle in half.
9
Place 1 tsp of filling in the middle of a half circle. Fold one corner over the filling, then fold the other corner over it to form a triangle.
10
Brush the open edges with a little water and pinch them tightly shut so no filling can leak out.
11
Heat the frying oil in a deep pot to 180 °C (350 °F).
12
Fry the sambusas in small batches, 45-60 sec, until blistered and golden. Drain on paper towels.
13
Serve hot or at room temperature, with a chili dipping sauce if you like.

Imported from greatbritishchefs.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.