By Consolata Lukayu
11/2tablespoons olive oil
455g ground beef
1 medium red onion, diced
1Clove garlic, minced
1tsp ground coriander
1cup frozen peas, defrosted (150)
2tsp fresh cilantro, chopped
3 cups all purpose flour
2tsp olive oil
1 cup water, plus,2table spoons
3Cups canola oil
Iime wedge, for serving
1•In a a large pan over medium high heat,heat the oli.Once hot,add the ground beef.Usea spatula to break a part the meat and cook for 3 minutes.Add onions and cook until beef is brown and onions is translucent, about 4 minutes.
2•Add the garlic, salt, pepper, coriander, cumin and scallions to the meat.cook for 2 minutes.Add the peas and cliantro,then cook for another 2 minutes.Remove the meat filling from the heat and let cool.
3•ln a large bowl,combine the flour, salt, olive oil and water.Use your hand or aspatula to mix together.Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
4• Shape dough into a ball and brush with olive oil.Cover with plastic wrap and a warm damp tea towel.Let rest for 30 minutes.
5•Remove tea towel and plastic wrap and roll the dough out into a 10_inch(25cm) long.Cut into 10 even sections.Take one section and roll it into a ball.Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle a bout 10inches in diameter.Repeat with the remaining dough.Stick the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they dry out.
6•ln a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side.Repeat with remaining dough.
7• Cut one of the per_cooked dough circles into four quarters.Take one quarters and with the round side closest to you,fold the bottom half to the right.Use the flour paster to seal the fold.Repeat with the left side, crossing over your previous fold to create a cone like pocket.Fill the pocket with meet filling,then fold the remaining tip of the dough towards you and seal with flour paster.Repeat with the remaining dough filling.
8•In a large, deep pan,heat the canola oil to boil.Once the oil is at the correct temperature, carefully.Place 4_6 sambusas in the pan . Try for about 5minuters flipping once, until light, golden brown.Remove from oil and drain on paper towels.
9•Enjoy and share this article to your friends and family,thanks in advance.
Content created and supplied by: Consylukayu (via Opera News )
Opera News is a free to use platform and the views and opinions expressed herein are solely those of the author and do not represent, reflect or express the views of Opera News. Any/all written content and images displayed are provided by the blogger/author, appear herein as submitted by the blogger/author and are unedited by Opera News. Opera News does not consent to nor does it condone the posting of any content that violates the rights (including the copyrights) of any third party, nor content that may malign, inter alia, any religion, ethnic group, organization, gender, company, or individual. Opera News furthermore does not condone the use of our platform for the purposes encouraging/endorsing hate speech, violation of human rights and/or utterances of a defamatory nature. If the content contained herein violates any of your rights, including those of copyright, and/or violates any the above mentioned factors, you are requested to immediately notify us using via the following email address operanews-external(at)opera.com and/or report the article using the available reporting functionality built into our Platform See More