Sambusa
MainsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Sambusa
Garlic | ||
Curry | ||
Paprika | ||
Risplader (Chinese) | ||
Black pepper | ||
1 | l | Oil (for frying) |
2 | large | Onion |
2 | cans | Tuna in water |
Instructions for Sambusa
To prepare the Sambusa recipe, please follow these instructions:
Pour the water from the tuna and wrap the meat on a dry pan with chopped onions until the onions are soft. Season with spices. Cut the rice slices into strips. Each strip is shaped into a cage housing that ends in a loose snip. The chopped house is filled with a spoonful of tuna mixture and lukeks with the sliced lid, which is held in place with a little milk clay. The shaped Sambusa is fried with low heat and added to excess fat.
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