Somali Beef Sambusas with Cilantro Chutney

Somali-style beef sambusas filled with cumin and cardamom, baked until crisp, and served with a fresh cilantro-lime chutney.

Prep: 25 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 0.5 lb ground beef
• 0.5 medium yellow onion
• 1 tsp ground cumin
• 0.5 tsp ground cardamom
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 12 wrappers samosa wrappers
• 2 tbsp water
• 1 tbsp vegetable oil
• 1 cup cilantro
• 1 medium lime
• 0.125 tsp kosher salt

Cooking instructions

1. Heat a large skillet over medium heat. Add the ground beef and onion, breaking up the meat, and cook until the beef is no longer pink and reaches 160°F, 6 to 8 minutes. (about 8 min) — 160°F internal; medium heat
2. Stir in the cumin, cardamom, salt, and pepper. Cook for 1 minute, then transfer the filling to a bowl and cool for 10 minutes. (about 11 min) — Medium heat
3. Heat the oven to 425°F. Place 1 tablespoon of filling near one end of each wrapper. Fold each wrapper into a triangle, brushing the final edge with water to seal. (about 5 min) — 425°F
4. Arrange the sealed sambusas on a baking sheet, brush lightly with oil, and bake until golden and crisp, 12 to 15 minutes. (about 15 min) — 425°F
5. Blend the cilantro, juice of the lime, and chutney salt until mostly smooth. Serve with the hot sambusas. (about 2 min)