Sambusi

Ingredients for Sambusi

Instructions for Sambusi

To prepare the Sambusi recipe, please follow these instructions:

Pancakes: the dough mixed to a lot, which can be rolled out on a table, with two similar-sized, round and thin pancakes.

There is complied with a thin layer of oil on the one pancake, and the other is added then upstairs. The double pancake is cut into four equal three edges and invert a few times on a hot pan without fat.

The four triangles can then disassemble the les, so there now are eight triangular pancakes ready.

Fill: the meat is fried on a dry pan until meat is freed up for water content.

The rice is cooked until they are still crisp.

Meat and rice mixed together with a mix of 130 grams of leeks, onions and peppers.

The filling is seasoned at will with e.g. garlic, chilli, coriander, cumin and paprika and stir gently together.

The filling is split into eight equal por tions and placed in the middle of the 8 pancakes. These are closed by passing the three-headed action against each other. They are the most easy to close, if one uses a bit ' melk lists ' (flour dissolved in water).

When the eight Sambusi is completely closed, FRY in oil on a wok-pan or in a thick-bottomed saucepan, until they are golden brown and crispy.