Sambusas may be originally from Somali, but you’ll see them in school cafeterias, mall food courts, and corner shops across Minnesota. Once the Somali people started setting down roots in Minnesota in the early 1990s, these tasty crispy pastries found their way into the hearts of everyone in the Twin Cities. And it’s easy to see why — a flaky, crisp pocket of dough stuffed with savory spiced meat, it’s comfort food you can take on the go. Which makes it perfect for packed lunches. Or picnics. Or potlucks. They’re beloved by anyone who tries them. Once you make them yourself, you’ll understand why!

What Ingredients Do You Need for Somali Sambusas?

The filling is simple and the wrapper is a genius shortcut. You’ll need:

• Ground beef.
• An onion.
• Dried parsley.
• Curry powder.
• Ground cumin.
• Garlic.
• A package of egg roll wrappers. (Your shortcut to that perfect crispy shell without making dough from scratch!)
• And vegetable oil for frying.

What makes sambusas different from samosas?
While they’re cousins — both are filled, fried pastries popular across East Africa, South Asia, and the Middle East — Somali sambusas tend to have a thinner, crispier shell and a unique spice combination featuring cumin and curry that gives them their signature warmth and flavor. Every family and region has their own variation, of course, and this version brings all of those classic flavors together in an approachable, homemade way.

How Do You Make Somali Sambusas?

First off, don’t be afraid of the frying! Sometimes it’s just worth it.

The filling comes together quickly and the folding technique is easier than it looks. I’ll show you every step, and once you make a few you’ll find your rhythm and the rest go fast.

First, make the filling so you can let it cool a bit before you assemble:

Cook the onion in a skillet until softened, then add the ground beef along with the curry powder, cumin, garlic, and parsley. Once the meat is cooked through, taste and adjust that seasoning — you want these to have deep flavor so don’t be afraid to add in a bit extra! Then spread it out in a shallow bowl or platter to cool enough that you can start folding.

Here’s how you assemble:

To assemble, cut each egg roll wrapper down the middle so you have two strips. Place a spoonful of the cooled meat mixture in the top left corner, then wet the bottom edges of the wrapper with water.

Fold the top left corner down to form a triangle and press the seams together.

Then, fold the triangle up on itself to the right, so you have a square.

Run some water over the remaining edge, and then fold the meat triangle up to the right and press the seams together. You should have a neat sealed triangle now.

Set them aside on a baking sheet as you go and keep folding until you’ve used up all your ingredients.

When you’re ready to fry, just heat about an inch of vegetable oil in your skillet. It doesn’t take much. You want your oil at about 365°F and you’ll want to work in batches as you fry. It should only take a minute per side until they’re deeply golden and shatteringly crisp. Drain on a paper towel-lined plate for peak crispiness. They go fast, so make plenty!