Sambusa

They are thin wrapper with ground meat filling and aromatic spices in triangular shape

Ingredients

• 2^tablespoons olive oil
• 1 small onion, finely chopped
• 1 leek, washed and chopped
• 1 clove garlic, minced
• 2 ^pounds ground beef
• 2 ^teaspoons ground cumin
• 2 ^teaspoons ground cardamom
• 1 ^teaspoon salt
• 1 ^teaspoon pepper
• 1 ^tablespoonall-purpose flour
• 1 ^tablespoon water, or as needed
• 1 ¼ ounce package spring roll wrappers
• 1 ^quart oil for frying, or as needed

Preparation

1. Gather all ingredients.
   
2. Heat olive oil in a large skillet over medium-low heat. Add onion, leek, and garlic; cook and stir until onion is transparent. Add ground beef; cook and stir until still slightly pink and about halfway done.
   
3. Season with cumin, cardamom, salt, and pepper; mix well. Continue cooking until beef is browned and crumbly. Remove the skillet from heat.
   
4. Mix flour and water together in a small bowl to make a thin paste. Using one wrapper at a time, fold into the shape of a cone.
   
   
5. Fill cone with beef mixture, close the top, and seal with paste. Repeat until wrappers or filling are used up.
   
   
6. Heat oil in a deep fryer or large saucepan to 365 degrees F (170 degrees C). There should be enough oil to submerge sambusas. Fry sambusas, a few at a time, in hot oil until golden brown.
   
7. Remove to a paper towel-lined plate to drain.