Monday, August 27, 2012


Samboosa with Mafrooma (Ground Meat Pastries)


1 Pound of Ground Lamb or Beef
   I recommend that you buy the meat whole and have it ground by your butcher, or grind it at home. 
1 Large Onion, finely minced
4 Cloves of Garlic, crushed, and then minced.
3 T. Olive Oil


  1 T. Fresh Ground Cumin
  2 Tsp. Fresh Ground Cinnamon
  1 Tsp. Fresh Ground Black Pepper
  1/2 Tsp. Ground Allspice
  2 minced and seede
4 Hard Boiled Eggs, chopped finely
1 Cup of Green Peas
1 Bunch of Cilantro, finely minced
4 Medium White Potatoes, cut into squares 1/4 inch per side, sauteed in 2 T. Coconut Oil, and salted to taste

Cooking Oil: Grape Seed Oil should be used, or Corn Oil of you have no other option. Vegetable Oil is not recommended.

Commercial Egg Roll papers (Fresh Food Section of your grocery store). Alternatively a puff pastry, or empanada pastry can be used to wrap the Samboosa.

Begin by sauteing the ground meat in half of olive oil. Break the meat chunks up completely to ensure small grains of the meat to be mixed with the spices and vegetables. Pour off any excess meat juices or oil, or strain as desired. When done, set the meat aside.

Saute the garlic until savory, and add the onions, continue to cook until light browning occurs. 
Lower the heat, and add the spices. Continue to Saute until a rich aroma arises from the mixture. 
Add the blanched, seeded, and blended tomato, cook 1 more minute to dissolve excess liquid.
Add the chile, and salt to taste. 
Add the ground meat and continue to cook for 4 minutes at low to medium heat to integrate the flavors.
Set aside.

Complete the Saute of the cubed potatoes. It's ok to leave to leave the skins on if you prefer. Use plenty of heat to quickly saute the potatoes in the coconut oil to achieve crispiness, and ensure that they are fully cooked.
Add the potatoes to the ground meat and spice mixture. Do not mix.

Add the Hard Boiled Eggs, and Cilantro to the Ground mixture. Mix entire mixture lightly.
Add the Peas, folding them in gently to the mixture. Test for Salt.

The filling is now complete. Cover, do not refrigerate, and set aside until you are ready to fill the wrappers.

Wrapping the filling

Wrap the papers as directed. If you are using Egg Roll wrappers, cut 3/4 inch from one side of the stack and then cut in half to get an easy size to work with. 

Fold over one corner and "paste" with flour/water mixture or simply use a light amount of water. Continue to fold as shown above. This will create your pocket. 

Add a large soup spoon full of your ground meat mixture, and carefully seal all three corners of the sambusa as well as the top (envelope) closure.

NOTE: Place on a paper towel. When preparing sambusa do not layer or allow sambusa to touch. The dough will sweat and cannot be separated without tearing.

Prepare the Grape Seed Oil. When very hot, but not smoking - add the sambusa approximately 5 at a time and quickly fry to the color of a camel - turning once. Do not overcook.

Serve with Yogurt, or Salata mixed with Yogurt. Humbus is also a nice side dish with pickled vegetables.

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