Saturday, February 25, 2012

Sambossa (Ethiopian appetizer)

This recipe was found on I very slightly adapted it. These are so delicious! I made the filling while Colin fried them up for us. We enjoyed them alongside a salad.


  • 48 wonton wrappers
  • ½ cup red onion, finely chopped
  • 1 lb lean ground beef OR lamb 
  • ½ teaspoon fresh ginger, minced
  • ½ teaspoon turmeric
  • ½ teaspoon garlic, minced
  • ½ teaspoon cayenne
  • salt, to taste 
  • ½ teaspoon cinnamon
  • 4 sprigs fresh coriander, chopped OR ground coriander, to taste
  • 3/4 cup water

  1. Combine all filling ingredients in heavy sauce pan.
  2. Bring to a boil and stir to keep smooth.
  3. Reduce heat to medium and let mixture simmer uncovered.
  4. Correct flavor for spices and salt balance.
  5. As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
  6. Cook until all liquid evaporates.
  7. If ground meat has a lot of fat, drain off at this point.
  8. Let mixture cool slightly before stuffing.
  9. Fill won ton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
  10. Fry the Sambossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.


  1. The food looks yummy! And I really like your new blog header and info. Great work!! :) ps. I had a feeling you'd appreciate the resisting "a rest" blog title on my last post! Hehe. ;)