Potato And Pea Sambusa Somali Food

SAMBUSA

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
• In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
• Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

POTATO AND PEA SAMOSA

Steps:

• Preheat the oven to 350 degrees F.
• Wash and dry the baking potatoes. Bake the potatoes in the oven until done, about 45 to 60 minutes. Allow to cool for 10 minutes and then split in half lengthwise to release steam. When cool to the touch, use a fork to mash and fluff the potatoes. Place in a mixing bowl. Discard potato skins.
• Preheat the deep-fryer to 350 degrees F.
• In a large saute pan, heat the ghee. Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy. Add the ginger, cumin, and coriander. Cook another 20 seconds. Pour over the mashed potato. Season with salt and pepper. Stir and taste to correct seasoning with salt, pepper, and sugar. Stir in cilantro. Allow to cool completely before shaping into samosas.
• To form the samosas, take a generous tablespoon of the filling and with your hand form a cone shape. Place on top of the wonton wrapper, at an angle. Beat together the egg and water to make an eggwash.
• Eggwash the edges of the wrapper and proceed to roll wrapper around the filling, making sure that the top flap is folded to secure filling. Repeat process until you have used up all the filling. Deep-fry the samosas until done, golden and crisp. Serve with Tamarind and Date Chutney.
• In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water. Bring to a boil, and then lower to a simmer. Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then.
• Pass mixture through a food mill. Discard the pulp. Pass the puree through a chinois or fine strainer. Return the puree to the saucepan. Add the remaining 1 cup sugar and 4 cups water. Stir and bring to a boil, then lower to a simmer. Reduce until thickened. Transfer to a non-reactive container and allow to cool completely. Refrigerate until needed.
• Yield: 4 cups

POTATO AND PEA SAMBUSA (SOMALI)

Steps:

• 1. Heat the butter in a large frying pan; add the ginger, cumin seeds, curry powder, and garam.
• marsala and fry lightly for 1 minute or until very fragrant.
• 2. Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until.
• the potatoes are tender.
• 3. Add the peas, cilantro, and green onion and stir through.
• 4. Set aside to cool.
• 5. Fill each uncooked sambusa wrapper with a spoonful of the filling.
• 6. Close top using a flour paste. (Few Tablesppoons of flour and little water until pasty).
• 7. Fry until golden brown.
• 8. Remove from oil and drain on a paper towel.

ALOO SAMOSAS (POTATO SAMOSAS)

Steps:

• Place the potatoes in a large saucepan and add enough cold water to cover by a few inches. Salt the water, then bring to a boil over medium-high heat. Cook until a knife slides in with little to no resistance, about 20 minutes. Drain, then set aside. When cool enough to handle, peel and use a fork to smush them into a coarse mash.
• Heat the oil in a large nonstick pan over medium for a minute. Add the cumin and coriander seeds, and stir until the seeds are fragrant, 30 seconds to 1 minute. Reduce the heat to medium-low, and add the ground chile and turmeric, and the coriander and cumin powders, if using. Continue cooking, stirring, for 30 seconds. Add the potatoes, peas, garam masala and 1/2 teaspoon salt, and raise the heat to medium. Cook, stirring to evenly mix the ingredients, until heated through, 2 to 3 minutes. Turn off the heat and stir in the fresh chiles and cilantro. Let stand until cool enough to handle.
• Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the spring roll wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 2/3-inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying out. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste the consistency of craft glue.
• Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.
• To fry the samosas, fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches.
• To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about 1/4 inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.
• Serve hot or warm with the mint chutney for dipping.

POTATO AND PEA CURRY

Steps:

• Cut potatoes into 3/4 inch cubes. Heat the mustard seeds in dry pan until they start to pop. Add ghee, onions, garlic and ginger; cook, stirring until soft. Add turmeric, salt, pepper, chili, cumin, garam masala and potatoes. Stir until potatoes are coated. Add water and simmer, covered, for 15-20 minutes or until potatoes are just tender; stir occasionally. Add peas and stir. Simmer, covered, for 3-5 minutes or until potatoes are cooked through and liquid is absorbed. Add cilantro and stir.

MEAT SAMBUSA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts; cook and stir until lightly toasted, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
• Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add beef; cook, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in onion; cook and stir until tender, 3 to 5 minutes. Remove from heat; season with cinnamon, allspice, salt, and pepper. Stir in pine nuts.
• Cut each spring roll wrapper into three 12x4-inch rectangles. Brush each rectangle lightly with melted butter.
• Place a heaping teaspoonful of the beef mixture near the short end of 1 rectangle. Fold 1 corner over to enclose the filling and form a triangle. Continue to fold until the rectangle has been folded into a triangular packet, sealing any holes to prevent filling from oozing out. Dab cold water on the outside fold to seal sambusa closed.
• Repeat with remaining spring roll rectangles and beef mixture. Arrange sambusa on the prepared baking sheet.
• Bake in the preheated oven until crisp and golden, about 25 minutes.

SOMALI RECIPE FOR SUQAAR

Steps:

• Boil meat for 30-45 minutes or until it is very tender.
• Drain water from the meat and add the oil and onions.
• Cook on Medium to Medium High heat until the onions are soft.
• Add the water, cumin powder, chili pepper, green pepper, potato, carrot, chicken cube, salt, garlic and cilantro.
• Stir well.
• Cover and let it gently boil for 10 minutes.
• Stir again to make sure there is still enough water in the pan.
• Cover and let it cook about 10 more minutes.
• Stir and make sure the vegetables are tender.
• Serve.

ALOO MUTTER

Steps:

• Heat oil in the pan, and add the onions in along with the ginger garlic paste. Cook for 1 minute
• Add in the cloves, cinnamon stick, and bay leaves. Sauté for 2 minutes Add the garam masala, chili powder, turmeric, coriander powder, tomatoes and salt.
• Add in your diced potatoes, and peas. Mix and pour in 1 cup of water. Bring to a boil and then reduce the heat, cover and simmer for 25 minutes.
• Serve with Indian flatbread or rice.

SAMOSAS

Steps:

• In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.

**REAL** SOMALI TEA

Steps:

• peel and crush about a thumb sized amount of fresh ginger.
• crush cardemon and cloves
• add all ingredients to pot of water except milk.
• boil for 30 mins or until spices permeate tea.
• add milk to each serving cup to taste.

POTATO AND PEA SAMOSAS

Steps:

• To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
• Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through - add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
• Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
• Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.