Recipe for Sambusa

Ingredients for Recipe for Sambusa

Instructions for Recipe for Sambusa

To prepare the Recipe for Sambusa recipe, please follow these instructions:

Save a little dough: flour. The rest is mixed with oil, salt and water are added gradually. The dough should be firm and is formed of four buns. Each dumpling rolled out to saucer-size. A piece of brushed with the next piece added on and brushed with oil. To be continued to all pieces are stacked.

Fillings: Potato peeled and peeled onions. Potato and onion cut into smaller pieces. Meat, potato and salt in a large pot or pan. Fried without fat (if meat is not low-fat) to the liquid has evaporated. The pot is taken by the heat. The garlic is crushed or cut into smaller pieces. Cilantro chopped. Garlic, coriander, all spices and lemon juice mixed into the meat.

The dough rolled to approximately ½ cm thickness and is split into four triangles. Each piece of baked on a hot dry Pan about a minute on each side. The dough is taken of the forehead and the four let disassembled. The last flour mixed with a little water to "glue", which is used to close the triangular dejstykker. The dough is shaped into a cone by putting the tips from the wide side toward the Center. The edges "limes", so the tradesmen's House will be close. CA. 1. tablespoons meat in the tradesmen's House, which is then sealed with glue and The fried golden in plenty of oil in a pan on both sides. Be taken up and put it on a plate with some paper towel that can suck the excess oil.