Crisp fried pastry triangles filled with spiced minced meat, a fixture of Somali iftar tables and festive spreads, related to the wider samosa family across the Indian Ocean trade routes.
Cook the onion
Cook the chopped onion in a little oil over medium heat until soft.
5 minBrown the beef
Add the ground beef, garlic, xawaash and chile, and cook, breaking up the meat, until browned and fully cooked.
8 minCool the filling
Season with salt and let the filling cool before wrapping.
10 minWrap the sambusa
Spoon filling onto each wrapper, fold into a triangle, and seal the edges with a little water.
Heat the oil
Heat the deep-frying oil until a small piece of pastry sizzles and floats immediately.
5 minFry until golden
Fry the sambusa in batches, turning, until crisp and golden brown all over.
Drain and serve
Drain on paper towels and serve hot.
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