Ethiopian Style Samosas With Marmalade Recipes

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ETHIOPIAN STYLE SAMOSAS WITH MARMALADE



Ethiopian Style Samosas With Marmalade image

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

2 cups plums, coarsely chopped
2 tablespoons shallots, chopped
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter
2 medium tomatoes, quartered
1 garlic clove, chopped
1 tablespoon sugar
1/2 teaspoon harissa
1 sprig fresh thyme
1 (2 inch) vanilla beans
1/2 teaspoon fresh basil, chopped
1/4 teaspoon salt
1/2 cup yellow onion, thinly sliced
1 lb yukon gold potato, peeled and cut into 1/4-inch cubes
1/2 cup chopped carrot
2 1/2 teaspoons red curry paste
1 garlic clove, minced
1 cup water
1/3 cup light coconut milk
2 teaspoons fresh lime juice
1/4 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup hot water
6 tablespoons fresh lemon juice
7 teaspoons peanut oil, divided

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

ETHIOPIAN BERBERE BEEF SAMBUSAS



Ethiopian Berbere Beef Sambusas image

These sambusas are filled with a tasty beef (or half beef and half ground lamb) filling that is flavored with berbere spice, chilis, onions, garlic, ginger, etc.. Serve them as an appetizer or as a "pastie" alongside a crisp salad.

Provided by Nat Y

Categories     Meat Appetizers

Time 1h30m

Number Of Ingredients 21

3 Tbsp oil
1/2 tsp cumin seeds
1 bay leaf, crushed
2 onions,chopped
6 clove garlic, minced
1 Tbsp fresh ginger root, minced
1 lb ground beef, (or half beef and half ground lamb
1 tomato, chopped
2 green chilis, chopped (or to taste)
1 tsp berbere seasoning, adding more if you feel it necessary (ethiopian spice seasoning)
salt to taste (approximately ½ tsp.)
chopped cilantro or parsley, optional
1/2 tsp freshly ground black pepper
2 Tbsp chopped fresh cilantro
SAMBUSA DOUGH
3 c all-purpose flour
1 1/4 c cup water
1 1/2 tsp salt
3 Tbsp oil
extra flour, for coating the dough
sambusa wrappers, below

Steps:

  • 1. To a skillet add oil over medium heat, saute the cumin seeds and crushed bay leaves, until they become fragrant
  • 2. Add the chopped onions until almost translucent. Add garlic, and ginger until flavors are released, being careful not to burn the garlic and ginger.
  • 3. Add the tomatoes and cook until the tomato juices have evaporated.
  • 4. Add the beef and break up with a spoon.
  • 5. Add the chilis, berber spice, salt and pepper. Taste for seasonings and adjust if necessary to your taste.
  • 6. Cook until the meat is no longer pink and all the moisture has evaporated, about 15 minutes or so. (NOTE: It is important that the mixture is as dry as possible.)
  • 7. Spoon a bit of filling onto the end of each sambusa wrapper. Do this in an equilateral triangle shape. Then gently fold the sambusa over, keeping the filling tightly wrapped inside. Use a water and flour mixture to help glue edges. Continue until you reach the end of the wrapper. For more detailed directions, follow Sambusa Dough method written below.
  • 8. NOTE: Take care not to leave holes at the corners of the triangle because that will let in too much oil.
  • 9. Fry in oil over medium-high heat until golden brown. (5-10 minutes). Remove Sambusa's and drain on paper towels. Best served when hot.
  • 10. SAMBUSA DOUGH DIRECTIONS:
  • 11. Mix all ingredients together and knead until smooth. Dough should be soft but not sticky where dough is just moistened and comes together in a ball. You may need to add more water or flour to achieve the right consistency.
  • 12. Split the dough into equal size balls. Below are two different methods for rolling out the dough, one is using a pasta machine roller and the other is by hand. If you are using a dough machine, split them into 8 small balls and if you are going to work them by hand split the dough into 4-6 larger balls, according to the size baking pan you are going to use. Let the dough relax for about 30 minutes.
  • 13. 1ST METHOD - USING A PASTA DOUGH MACHINE:
  • 14. Take one of the small dough balls and coat it in flour. Turn on the dough machine and put the dough through on the thickest setting (On some dough machines, this setting is listed as 1).
  • 15. Then change the setting to the next thickest setting, (number 2), and roll the dough through it again.
  • 16. At this point, fold in both sides of dough in order to get the dough a bit more narrow and to fit better. Then place the dough back through settings number 1 and 2, and finally 3 and 4.
  • 17. If the dough becomes too long or thin for you to work with, you can cut it into 2 or 3 pieces. Also continue to coat the dough with flour while working with it so that it doesn't stick to the machine.
  • 18. Cut the dough into 2 or 3 rectangle shaped pieces, about the right size for sambusa wrappers.
  • 19. Trim the ends if they are uneven. Coat the dough very well with flour and place them on a baking sheet stacked about 3 high. (It's very important to make sure they are coated well with flour otherwise they will stick to each other and become unworkable).
  • 20. Place these in a 200 F oven for about 4-5 minutes, or until the dough is partially dry and a bit more firm, being CAREFUL not to dry it too much so that it won't crack, but firm enough so it holds its shape when you are ready to work with it. The point is not to cook the dough, but just to get it firm and sturdy.
  • 21. 2ND METHOD - WORKING IT BY HAND:
  • 22. Take one of the large dough balls and coat it in flour.
  • 23. Press the dough into a large circle on the table and then pick it up and stretch it between two fists gently until it grows larger.
  • 24. Stretch the dough over the bottom of a flat baking sheet, trying your best to keep it even in thickness.
  • 25. Let the dough relax for 5 minutes to prevent it from shrinking, then cut it into rectangle shapes, trimming off any excess to keep them as rectangle shapes.
  • 26. Place the cut-outs on cookie sheets (not stacked) into a preheated 200-degree F oven for about 4-5 minutes, or until the dough is partially dry and a bit more firm, being CAREFUL not to dry it too much so that it won't crack, but firm enough so it holds its shape when you are ready to work with it. The point is not to cook the dough, but just to get it firm and sturdy.
  • 27. Once you are done with the sambusa dough, coat well with flour and stack and place in plastic wrap for storage. You can leave it for a few days in the fridge or longer in the freezer until you are ready to use it.
  • 28. FOLDING INTO TRIANGLES:
  • 29. Once you are ready to add the filling of your choice, ready up the Sambusa dough for cooking.
  • 30. Cut a 60 degree angle on one end. Then place the filling down in the shape of an equilateral triangle.
  • 31. Carefully fold the triangle over, so that whatever side was pointing down is now pointing up. Continue this movement until you reach the end of the dough. Trim off any excess and if the end is too dry you can add a bit of water or water/flour mix to help it stick together so it doesn't come apart during the frying.
  • 32. Makes approximately 48 sambusas.

SAMBOSSA (ETHIOPIAN APPETIZER)



Sambossa (Ethiopian Appetizer) image

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

48 wonton wrappers
1/2 cup red onion, finely chopped
1 lb lean ground lamb or 1 lb beef
1/2 teaspoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon garlic, minced
1/2 teaspoon cayenne
salt
1/2 teaspoon cinnamon
4 sprigs fresh coriander, chopped
3 sprigs mint, chopped
2 cups water

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

KENYAN BEEF SAMOSAS RECIPE BY TASTY



Kenyan Beef Samosas Recipe by Tasty image

Here's what you need: olive oil, ground beef, medium red onion, garlic, jalapeño, salt, pepper, ground coriander, cumin, scallions, frozen peas, fresh cilantro, all-purpose flour, salt, olive oil, water, flour, canola oil, lime wedge

Provided by Katie Aubin

Categories     Snacks

Yield 15 servings

Number Of Ingredients 19

1 ½ tablespoons olive oil
1 lb ground beef
1 medium red onion, diced
1 clove garlic, minced
1 jalapeño, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground coriander
1 teaspoon cumin
4 scallions, diced
1 cup frozen peas, defrosted
2 tablespoons fresh cilantro, chopped
3 cups all-purpose flour
¼ teaspoon salt
2 teaspoons olive oil
1 cup water, plus 2 tablespoons more
1 tablespoon flour, mixed with 1 tablespoon of water
3 cups canola oil
lime wedge, for serving

Steps:

  • In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
  • Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
  • In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
  • Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
  • Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
  • In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
  • Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
  • In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
  • Enjoy!

Nutrition Facts : Calories 587 calories, Carbohydrate 24 grams, Fat 49 grams, Fiber 1 gram, Protein 11 grams, Sugar 1 gram

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