Sanbusa Turnovers 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.

SAMBOSSA (ETHIOPIAN APPETIZER)

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.

SANBUSA TURNOVERS

Steps:

• ----To Make the Dough----.
• Melt the butter with the oil.
• Combine the flour and salt in a bowl, make a well in the center, and add oil and butter.
• Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.
• Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.
• ----To Make the Meat Filling----.
• Work all ingredients with the hands until fully combined.
• ----To Make the Cheese Filling----.
• Place ingredients in the work bowl of a food processor; blend well.
• ----To Make the Vegetable Filling----.
• Heat the olive oil over medium heat, and then sauté the onions for 2 minutes.
• Add the greens and salt and stir well.
• Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices.
• Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.
• ----To Make the Sweet Filling----.
• Combine all ingredients and stir well.
• ----To Assemble the Sanbusa----.
• Preheat the oven to 350°F degrees.
• For each pastry, take a walnut-sized piece of dough and roll it out into a 3 inch circle.
• Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly.
• (Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling).
• Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil.
• Serve warm.