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Rated as 4.25 out of 5 Stars

"This is a Somali recipe. I learned it by watching my Somali friends around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. Since I am married to a Somalian man, I learned to cook a few things, and there are some of my American dishes he loves as well. For a variation you can substitute shredded beef for ground beef."
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1 h 10 m servings 163
Original recipe yields 24 servings (2 dozen)


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  1. Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
  2. In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
  3. Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 163 calories; 9.5 10.8 8.1 24 213 Full nutrition

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Read all reviews 29
  1. 40 Ratings

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Most helpful positive review

I loved the recipe. I am from africa and that is exactly how they taste. Instead of deep frying though, i fry each side of the sambusa at the time in about a half cup of olive oil then place the...

Most helpful critical review

I felt it lacked flavor. The spices didn't add much and it tasted mainly like ground beef wrapped in a spring roll wrapper.

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Least positive

I loved the recipe. I am from africa and that is exactly how they taste. Instead of deep frying though, i fry each side of the sambusa at the time in about a half cup of olive oil then place the...

This was *excellent* I ended up making it with potsticker wrappers, and was duly impressed! The spice mix is wonderful and it makes just the right amount of food. You won't be disappointed.

This recipe is awesome. My husband is from Kenya and I suprised him with these and he was very impressed. I've always deep fried them as the recipe suggests, but I'm going to try the pan frying ...

I really like this recipie... this is my favorite dish during Ramdan, and actually all around the year. I like to use regular tortillas for the wrapper. I cut them in half, and fold them into a ...

really tasty filling! I've been making sambusa for years, and searching for the somali version of it after being intro'd to it about a year ago. I always pan fry and drain on paper towels. I act...

This was excellent! I made some African Hot Sauce to use with this, and it was great. Thank you!

amazing!! i had trouble with the wrappers because i am a klutz, and it was a little oilier on the inside then i like, but i think that was my fault too. Even with my mess up, i am making these ...

I try different sambusa fromd different country, the one I like the most by far...Ethiopian sambusa it very flavor full and lot of spices and herbs. Somali and Kenya is more bold and you need so...

My husband buys these all the time from the Halal market, I made these and he said they taste a like, the only thing extra I added was dried parley, yummy.