ETHIOPIAN STYLE SAMOSAS WITH MARMALADE
Due to the long trading history between India and Ethiopia, samosas have been a staple food item for Ethiopians. Samosas are traditionally deep-fried but this recipe has been modified for pan frying.
Provided by Member 610488
Categories Lunch/Snacks
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 30
Steps:
- To prepare marmalade, warm olive oil and butter in a saucepan over medium heat. Add plum, shallots, tomatoes, and garlic; bring to a simmer, and cook 30 minutes, stirring often. Stir in sugar, harissa, thyme, and vanilla bean. Simmer 20 minutes or until thick. Remove from heat; cover and let stand 30 minutes. Discard thyme sprig and vanilla bean; stir in basil and 1/4 teaspoon salt.
- To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork.
- To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool.
- Lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.
- Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas.
- Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel-lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas. Serve with warm Marmalade.
Nutrition Facts : Calories 152.4, Fat 4, SaturatedFat 0.9, Cholesterol 1.3, Sodium 230.6, Carbohydrate 27.1, Fiber 2.1, Sugar 5.4, Protein 2.9
SAMOSAS
These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!
Provided by Kimber
Categories Appetizers and Snacks Pastries
Time 50m
Yield 30
Number Of Ingredients 16
Steps:
- In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
- Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
- Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
- Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
- Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 7.2 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 135.2 mg, Sugar 0.3 g
SAMBOSSA (ETHIOPIAN APPETIZER)
This is a wonderful little Ethiopian snack that is quite similar to a samosa. You skip making the dough by using wonton wrappers. Enjoy!
Provided by Nif_H
Categories Meat
Time 50m
Yield 48 sambossas
Number Of Ingredients 12
Steps:
- Combine all filling ingredients in heavy sauce pan.
- Bring to a boil and stir to keep smooth.
- Reduce heat to medium and let mixture simmer uncovered.
- Correct flavor for spices and salt balance.
- As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
- Cook until all liquid evaporates.
- If ground meat has a lot of fat, drain off at this point.
- Let mixture cool slightly before stuffing.
- Fill won ton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
- Fry the Sanbossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.
Nutrition Facts : Calories 51.1, Fat 2.4, SaturatedFat 1, Cholesterol 7.7, Sodium 51.8, Carbohydrate 4.9, Fiber 0.2, Sugar 0.1, Protein 2.4
SAMOSA
Slightly spicy dish traditionally served during rahmadan. I had it when a classmate brought it for his demonstration speech this past semester. I loved this dish, but have not made it myself yet. Would be good I think with rice and a salad.
Provided by swtpea1974
Categories Southwest Asia (middle East)
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash meat, dry and cook;.
- break into small pieces.
- Boil potatoes;cut into small pieces.
- Mix meat,Potato,cilantro,Onion and seasonings.
- Place small amount in corner of an egg roll wrapper; fold wrapper in.
- half so it is triangular in shape.
- Use milk to seal.
- Deep fry.
More about "ethiopian style samosas with marmalade food"
SAMOSA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SAMOSA RECIPE | RECIPETIN EATS
From recipetineats.com
YE MISIR SAMBUSA: GET LULADEY MOGES' FROM-SCRATCH RECIPE ...
From cbc.ca
ETHIOPIAN STYLE SAMOSAS WITH MARMALADE – RECIPE WISE
From recipewise.net
SAMOSAS RECIPE | BON APPéTIT
From bonappetit.com
SAMOSA SAUCE RECIPE (INDIAN DIPPING SAUCE) - GREEDY GIRL ...
From greedygirlgourmet.com
SAMOSA RECIPE - HOW TO MAKE PERFECT SAMOSA - COOK WITH ...
From cookwithmanali.com
LENTIL SAMBUSA RECIPE | ETHIOPIAN SAMOSA - DEMAND AFRICA
From demandafrica.com
SAMOSAS - ETHIOPIAN FOOD - ETHIOPIAN FOOD RECIPES
From ethiopianfoodrecipes.com
THE DAILY MEAL
ETHIOPIAN STYLE SAMOSAS WITH MARMALADE ETHIOPIAN RECIPE ...
From latechef.com
RECIPEFUEL - ETHIOPIAN STYLE SAMOSAS WITH MARMALADE
From recipefuel.com
ETHIOPIAN STYLE SAMOSAS WITH MARMALADE RECIPE
From recipenode.com
SAMBUSA ETHIOPIAN SAMOSA - HOW TO COOK ETHIOPIAN DISH
From ethiopiandish.com
ETHIOPIAN SAMOSA RECIPE - SHARE RECIPES
From share-recipes.net
THE EASIEST WAY TO CRUNCHY HOMEMADE SAMOSAS
From nytimes.com
ETHIOPIAN SAMOSA RECIPES
From tfrecipes.com
SAMOSAS: THE ULTIMATE INDIAN STREET FOOD - THE DETROIT NEWS
From detroitnews.com
MEAT SAMOSA - SPICE AND COLOUR
From spiceandcolour.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love