We have seen several spellings for this awesome appetizer sambussa, sambusa, and sanbusa. I am not sure which is correct, but I do know I highly enjoy eating it. Tonight I made sambussa using the recipe from Ethiopianrecipes.net. The recipe was really easy and I highly recommend it.
Sanbusa Turnovers
Ingredients
Dough
1/2-3/4 cup cold water, 3/4 cup butter, 3/4 cup oil, 5 cups white flour, 2 teaspoons salt
Meat filling
1 1/2 lbs ground beef, 3/4 cup of finely chopped onion, 1/4 cup oil, 1/2 cup pine nuts, 2 teaspoons salt, 1 teaspoon pepper, 1/2 cup of finely chopped parsley, 3/4 teaspoon cinnamon
Directions
—-To Make the Dough—-
Melt the butter with the oil.
Combine the flour and salt in a bowl, make a well in the center, and add oil and butter. Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.
Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.
—-To Make the Meat Filling—-
Work all ingredients with the hands until fully combined.
—-To Assemble the Sanbusa—-
Preheat the oven to 350°F degrees.
For each pastry, take a walnut-sized piece of dough and roll it out into a 3 inch circle.
Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly. (Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling).
Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil.
sambussa with berbere sauce
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