Introduction
Hilib Sambuus, the Somali cousin of Indian samosas, are a beloved fried dumpling enjoyed across the Horn of Africa and its diaspora. These golden, crispy pockets are typically filled with spiced ground beef, though variations with chicken, tuna, or even salmon are popular, especially among the Somali communities in the Pacific Northwest. Traditionally, sambuus are made with homemade dough, but this gluten-free version uses store-bought gluten-free tortillas for a quicker and more accessible process. Perfect for Ramadan, family gatherings, or as a snack, these sambuus are delicious on their own or paired with Basbaas Cagaar (Green Hot Sauce) for an extra kick.
This recipe stays true to the flavors of Somali cuisine while making it gluten-free and easy to prepare. The combination of aromatic spices, tender beef, and crispy tortillas creates a snack that’s irresistible and perfect for sharing. Let’s get started!
Quick Recipe Info
| Servings | Ready In | Calories | Good For |
|---|---|---|---|
| 20 sambuus | 1 hour | 120 kcal each | Appetizer, Snack, Ramadan, Special Occasions |
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 4-5 garlic cloves, minced
- 1 pound ground beef
- 1 handful cilantro leaves, finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1½ teaspoons fine sea salt
For the Wrappers:
- 5 burrito-size (9-inch-wide) gluten-free tortillas
- ½ cup gluten-free all-purpose flour (for sealing)
- ½ cup water (for flour paste)
For Frying:
Canola oil (as needed for frying)
For Serving (Optional):
- Basbaas Cagaar (Green Hot Sauce)
Step-by-Step Instructions
Step 1: Prepare the Filling
- Heat olive oil in a medium nonstick skillet over medium-high heat. Add the diced onion and cook until soft, stirring occasionally (about 6-7 minutes).
- Add the minced garlic and cook for another 2 minutes until fragrant.
- Add the ground beef and cook until browned, breaking it into small clumps with a spoon (about 10 minutes).
- Stir in the cilantro, cumin, coriander, and salt. Remove from heat and let the filling cool.
Step 2: Make the Flour Paste
- In a small bowl, mix the gluten-free flour with ½ cup water to create a smooth paste. This will be used to seal the sambuus.
Step 3: Prepare the Tortillas
Cut each gluten-free tortilla into 4 equal triangular wedges (you’ll have 20 pieces total).- To make the tortilla pieces pliable, warm 6-7 pieces at a time in the microwave for 10 seconds or in the oven at 350°F (175°C) for a few seconds.
Step 4: Assemble the Sambuus
- Place a tortilla triangle on a clean surface with the round edge closest to you.
- Fold the bottom left corner up and over to meet the right edge, slightly above the middle, to form a cone shape.
- Brush a little flour paste along the edges of the folded flap.
- Fill the cone with 2 tablespoons of the beef filling.
- Fold the top flap down to seal the sambuus, pressing firmly to ensure it’s tightly sealed. Use more flour paste to fill any gaps.
- Repeat with the remaining tortilla pieces and filling.
Step 5: Fry the Sambuus
Heat ½ inch of canola oil in a large, deep skillet over medium-high heat. The oil is ready when it shimmers or when a small amount of flour paste sizzles upon contact.- Fry 4-6 sambuus at a time until golden brown and crispy (about 1-2 minutes per side).
- Transfer the fried sambuus to a paper towel-lined plate to drain excess oil.
Step 6: Serve
Serve the sambuus hot and crispy, with Basbaas Cagaar (Green Hot Sauce) on the side if desired.
Tips for Success
- Seal Tightly: Ensure the sambuus are well-sealed to prevent the filling from leaking during frying.
- Don’t Overcrowd the Pan: Fry in small batches to maintain the oil temperature and ensure even cooking.
- Make Ahead: Assemble the sambuus ahead of time and freeze them uncooked. Fry directly from frozen, adding a few extra minutes to the cooking time.
- Use Fresh Tortillas: Fresh gluten-free tortillas are more pliable and easier to work with.
Variations
- Chicken Sambuus: Replace the beef with ground chicken or shredded cooked chicken.
- Seafood Sambuus: Use canned tuna or cooked salmon for a unique twist.
- Vegetarian Option: Substitute the beef with a mixture of mashed potatoes, peas, and spices.
Serving Suggestions
- With Dipping Sauce: Serve with Basbaas Cagaar (Green Hot Sauce) or a cooling yogurt dip.
- As Part of a Platter: Pair with other Somali snacks like Muufo (flatbread) or Bajiye (fried vegetable fritters).
- For Ramadan: Serve as an appetizer during iftar to break the fast.
Storage & Reheating
Refrigeration: Store in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispiness.- Freezing: Freeze uncooked sambuus on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or in an air fryer for 5-7 minutes.
Nutrition Information (Per Sambuus)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 120 kcal | 6% |
| Total Fat | 6g | 8% |
| Saturated Fat | 2g | 10% |
| Carbohydrates | 10g | 3% |
| Fiber | 1g | 4% |
| Protein | 7g | 14% |
Cost Estimation
- Ground Beef: $5.00
- Gluten-Free Tortillas: $4.00
- Spices & Aromatics: $2.00
- Total Cost: 11.00(11.00(0.55 per sambuus)
See Also
Try also this Rendang Daging (Beef Rendang) recipe.
History of somali cuisine.
Did You Try This Recipe?
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