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Djiboutian Meat Sambusa

Name: Djiboutian Meat Sambusa
Total time: 55 min
Yield: 6 servings (~20 pieces)
Ingredients: 1 pack (250 g) Phyllo dough; 300 g Ground beef; 1 Onion; 2 cloves Garlic; 1 tsp Cumin; 1/2 tsp Turmeric; 1 Chili pepper; 1/2 bunch Fresh cilantro; 3 tbsp + for frying Neutral oil; 1 tsp Salt

Preparation time: 55 min
Servings: 6 servings (~20 pieces)

Ingredients

6 servings (~20 pieces)

Phyllo dough — to buy1 pack (250 g)
Ground beef — to buy300 g
Onion — to buy1
Garlic — to buy2 cloves
Cumin — to buy1 tsp
Turmeric — to buy1/2 tsp
Chili pepper — to buy1
Fresh cilantro — to buy1/2 bunch
Neutral oil — to buy3 tbsp + for frying
Salt — to buy1 tsp

Preparation

Heat 1 tbsp of oil in a pan and sauté the sliced onion and crushed garlic for 3 minutes.
Add the minced beef, breaking it up, and cook for 6-7 minutes until well browned.
Sprinkle with cumin, turmeric and finely chopped chilli, season with salt, mix, cook for 2 more minutes, then let cool slightly and stir in the chopped coriander.
Cut the filo sheets into 8 cm wide strips, place a spoonful of filling at one end and fold into a triangle all the way along, sealing the point with a little water.
Heat 3-4 cm of oil in a pot to 170°C.
Fry the sambusas in small batches for 3-4 minutes, turning halfway through, until golden and crisp.
Drain on paper towel and serve hot.