Sambusa Recipe


Anisa Nuir, Staff Writer

Sambusa, commonly referred to as samosa, is a popular food shared all across the world. It can be eaten as an entree, side dish or snack. Although it is commonly believed to have originated from India, the first mention of samosa was found in the “10th century in the Middle East region,” explained Times Food

While it originated in the Middle East, sambusa quickly traveled globally. They are a staple cuisine in the horn of Africa in countries like Somalia, Eretria, Ethiopia and Somaliland. Despite being known for its filling consisting of mashed potatoes, its adoption in other countries resulted in its wide variety of taste. In Somalia, sambusa is filled with ground beef, onions and parsley; in contrast to Gujarat, it is sweet, filled with sweet peas and beans.

Here is a recipe from United States Representative: Ilhan Omar, on how to make a traditional Somali sambusa:


  • Vegetable Oil
  • 1 medium onion, finely chopped
  • 1/2 pound 85% lean ground beef
  • 2 tablespoons dried parsley
  • 1 teaspoon curry powder, plus more to taste
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 package egg roll wrappers
  • Water, for sealing


  • In a large skillet, heat a tablespoon of oil over medium heat and saute the chopped onions and minced garlic clove for about four minutes. Stir in the beef, parsely, pepper, salt, curry powder, or seasoning of choice, into the mixture. Then remove the meat into a bowl and let it cool.
  • Take the eggroll paper and cut it diagonally into a triangular shape. Brush the edges of the paper with water and fold the long side of the triangle in half, pinching the edge to seal and form a little cup.
  • Place a tablespoon of the meat into the cup. After, pull the open flap of the wrapper over the cup then press to seal it.
  • In the skillet, heat about one inch of oil until a deep-frying thermometer reads 365°F to 375°F and sambusas to the oil and cook for two to four minutes, turning it once, until golden brown on both sides.
  • Remove the sambusas from the oil, serve and enjoy.

Here is a link for how to cook the sambusa with the ingredients provided above: