Authentic Somali Sambusa with Savory Beef & Vegetable Filling

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion softens, about 3-5 minutes.

Stir in the ground cumin, ground coriander, turmeric powder, black pepper, and salt. Cook for 1 minute until fragrant.

Add the frozen peas and diced cooked potato to the beef mixture. Cook for 2-3 minutes, stirring occasionally, until heated through. Remove from heat and stir in the fresh cilantro. Let the filling cool completely.

In a small bowl, whisk together the flour and water to create a thick paste (slurry). This will be used to seal the sambusas.

Lay one spring roll wrapper flat. Place about 1 tablespoon of the cooled filling near one corner. Fold the corner over the filling to form a triangle, then continue folding the wrapper into a tight triangle, sealing the edges with a dab of the flour slurry.

Heat 3 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F/175°C. Fry the sambusas in batches for 3-5 minutes per side, turning occasionally, until golden brown and crispy. Do not overcrowd the pot.

Remove the fried sambusas with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

Serve hot with your favorite dipping sauce.