From the Spring Share 2017 – Somali Dishes Inspired by Our Community
Recipes provided by Sanaag Restaurant located at 3007 Cedar Ave. and the Somali Museum of Minnesota. The Somali Museum of Minnesota is the recipient of one of our WedgeShare grants this year and is the only institution in North America devoted to preserving and celebrating Somali traditional culture and art. The Somali Museum builds understanding between Somalis and non-Somalis through art.
- 1 lb. ground beef
- 1 3/4 lbs. yellow onion, diced
- 1/2 bunch cilantro, choppe
- 1 1/2 tsp. crushed chili flakes
- 1 1/2 tsp. chicken base
- 1/3 tsp. ground cumin
- 3 flour tortillas (12″) cut into fourths
- Sauté onion in oil until well browned. Add in beef and cook until meat is no longer pink and moisture has evaporated. Stir in spices/herbs and cook for a few minutes. Set aside mixture to cool enough to handle.
- Place a tablespoon of the mixture in the center of a piece of tortilla. Brush the edges with flour paste and fold to close. Repeat for the rest of the filling. (Flour Paste: take a 1/2 cup flour with just enough water to make a firm yet spreadable paste.)
- Heat 2″ of oil in a pot to 350°F. Fry sambusas 2 minutes per side or until golden. Drain on paper towels and serve hot.