Recipe

Hosted By
Frederic

		Sambussa
		Serving Size - 8
		Prepared By - Ellice & Monty
		Recipe Rating	Printer Friendly Recipe

1 1/2 lbs. all purpose flour (sifted)

1 cup margarine

1 egg

1 tsp. vinegar

5 tbsp. cold water

3 cups vegetable oil (for cooking), salt to taste.

FILLING:

1/2 cup red onions (finely chopped)

1 lb. lean ground lamb or beef

1/2 tsp. ground ginger or minced ginger

1/2 tsp. turmeric

1/2 tsp. garlic powder or 1 garlic clove (minced)

1/2 tsp. cayenne pepper or 1 green chili pepper (diced)

1/2 tsp. cinnamon

4 sprigs fresh coriander chopped

3 sprigs fresh mint chopped

2 cups water

salt

PASTRY - Sift flour and salt together. Blend the margarine until mixture resembles cornmeal in texture. Beat egg, vinegar and water together. Add to flour and salt mixture. Mix thoroughly and shape into a ball. On a lightly floured surface, roll out the dough in a circle a few inches in diameter. Using a small knife, cut the circle in half. Dip a finger in water and moisten the straight edge. Then shape each semi-circle into a cone. FILLING - Combine all ingredients in heavy sauce pan. Bring to boil and stir to keep smooth. Reduce heat to medium and let mixture simmer uncovered. Correct flavor for spices and salt balanced. As water simmers away, stir often to prevent mixtures from sticking, especially during final stages. Cook until all the liquid evaporates. If ground meat has a lot of fat, drain off at this point. Let the mixture cool slightly before stuffing Holding the cone in one hand, fill with 1 1/2 to 2 tsps. of the Sambossa filling. Moisten and press the top edge of the cone to close. Pour 3 cups of the vegetable oil in a heave skillet and heat until oil sputters. Fry the Sambossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on thick paper towels to rid excessive oil. Serve hot or cold with or without chutney.