Ingredients:

  • 2 cups All-Purpose (Plain) Flour, sifted
  • 1 teaspoon Fine Sea Salt
  • 2 Tablespoons Vegetable Oil (or melted Ghee) (for dough)
  • 3/4 cup Hot Water (just off the boil)
  • 1 Tablespoon Neutral Oil (e.g., Canola) (for filling)
  • 1 large Yellow Onion, finely diced
  • 1 lb Ground Beef or Ground Lamb (or 50/50 mix)
  • 1 teaspoon Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1/2 teaspoon Turmeric Powder
  • 1/4 teaspoon Cayenne Pepper or Chili Flakes
  • 1/4 cup Fresh Cilantro (Coriander), finely chopped
  • 1 Tablespoon Fresh Lemon or Lime Juice
  • Salt and Black Pepper, to taste
  • 2 Tablespoons All-Purpose Flour (for slurry)
  • 2 Tablespoons Cold Water (for slurry)
  • 4 cups Neutral Frying Oil (approx.)

Instructions:

  1. Combine Dry Ingredients & Knead Dough: Whisk together the flour and salt. Pour the 2 Tablespoons of oil into the flour mixture and rub it in briefly. Gradually add the hot water, kneading for 5–7 minutes until smooth and elastic. Cover the dough tightly and rest for at least 30 minutes.
  2. Cook Filling: Heat 1 Tablespoon of neutral oil in a large skillet. Sauté diced onion until softened (about 5 minutes). Add grated ginger and minced garlic, cooking for 1 minute. Add ground meat and cook until fully browned, then drain off any excess fat.
  3. Spice and Cool Filling: Stir in cumin, coriander, turmeric, and cayenne; cook for 2 minutes. Season generously with salt and pepper. Remove from heat, stir in cilantro and lemon juice. Spread the filling thinly and refrigerate until completely cool.
  4. Prepare Slurry and Divide Dough: Whisk together the 2 tablespoons of flour and 2 tablespoons of cold water to create the sealing slurry. Divide the rested dough into 8 equal pieces.
  5. Roll, Cut, and Shape: Roll one dough ball into a very thin circle (6–7 inches). Cut the circle in half to create two semi-circles. Lightly brush the straight edge of one semi-circle with the sealing slurry. Fold one corner over to the middle of the straight edge, forming a cone pocket and pressing to seal the seam.
  6. Fill and Seal: Spoon 2–3 tablespoons of the cooled filling into the cone. Brush the remaining open straight edge with slurry. Pinch the remaining flap over the filling and seal the third side firmly to complete the triangle. Repeat with remaining dough and filling.
  7. Fry Sambusas: Heat the frying oil in a Dutch oven to 350°F (175°C). Carefully place 4–5 sambusas into the hot oil (do not overcrowd). Fry for 4–6 minutes, turning occasionally, until golden brown and crisp on all sides.
  8. Drain and Serve: Remove the sambusas with a slotted spoon and place them on a wire rack to drain excess oil. Season lightly with salt immediately. Rest for 5 minutes before serving.