Hilib Sambuus (Fried Beef Dumplings)
Hilib Sambuus are a beloved Somali snack, a savory twist on the classic Indian samosa. These crispy, golden dumplings are filled with spiced ground beef, though variations with chicken, tuna, and even salmon can be found, especially within the Somali diaspora.
The combination of tender beef, aromatic cilantro, and earthy cumin creates a flavor profile that’s both rich and vibrant. Served hot and crispy, these dumplings offer the perfect balance of texture and taste, making them irresistible to any palate.
Best enjoyed fresh and crispy, hilib sambuus are ideal for snacking, parties, or as a flavorful appetizer. Pair with a zesty green hot sauce for an extra kick, or savor them on their own for a truly satisfying experience.
Hilib Sambuus (Fried Beef Dumplings) Ingredients
Olive oil adds a rich, smooth base for sautéing, setting the stage for the savory depth of the onion and garlic. These aromatics infuse the filling with a fragrant, sweet warmth. Ground beef serves as the hearty, flavorful core of the sambuus, perfectly seasoned with earthy cumin and coriander to create a bold, spiced profile. Fresh cilantro brings a burst of color and brightness, balancing the savory elements with its refreshing flavor. Tortillas provide a pliable yet crispy shell, while canola oil ensures a golden, crunchy finish.
Hilib Sambuus (Fried Beef Dumplings) – A Flavorful Delight
Hilib Sambuus are crispy, golden dumplings filled with spiced ground beef, offering a savory bite reminiscent of both Somali and Indian culinary traditions. Whether you’re familiar with Somali cuisine or discovering it for the first time, these sambuus are sure to impress with their robust flavors and satisfying crunch.
Recipe Tips
- Ensure Oil is Hot Enough for Frying
Frying the sambuus to perfection requires the oil to be hot enough to create a crisp exterior without absorbing too much grease. To check the oil’s temperature, drop in a small amount of the flour paste. If it sizzles and rises to the surface quickly, the oil is ready. Avoid overcrowding the skillet, as this can lower the oil temperature and result in soggy sambuus. - Use Fresh Tortillas for Flexibility
For the best texture, opt for fresh, soft burrito-size tortillas. Warming them in the microwave for a few seconds will make the tortillas more pliable and easier to fold into the cone shape. If your tortillas are too stiff, they may crack during assembly, leading to unsealed sambuus and potential leakage of the filling. - Freezing for Convenience
Sambuus can be prepared ahead of time and frozen before frying. Assemble the dumplings, place them on a baking sheet, and freeze them for a few hours until firm. Once frozen, transfer them to a storage bag. When ready to serve, simply fry them directly from the freezer for a quick and easy meal with no loss of flavor or crispiness.
What to Serve with Hilib Sambuus
- Green Hot Sauce
A tangy green hot sauce, such as Basbaas Cagaar, complements the rich, spiced filling of the sambuus. The heat and acidity cut through the savory richness, adding a refreshing layer of flavor. Serve this alongside the sambuus for a delightful balance. - Cucumber Salad
A crisp cucumber salad, lightly seasoned with salt, pepper, and a splash of lemon juice, makes an ideal accompaniment. The cool, refreshing crunch of the cucumber contrasts beautifully with the crispy sambuus, offering a light and bright contrast to the spiced meat filling. - Rice Pilaf
For a more substantial meal, pair the sambuus with a fragrant rice pilaf. A pilaf with cumin, cinnamon, and raisins adds depth and sweetness, balancing the savory sambuus. This combination makes for a filling and satisfying meal that brings together the best of Somali-inspired flavors.
FAQ
- Can I make Hilib Sambuus with other meats?
Yes, while ground beef is the traditional filling for Hilib Sambuus, you can certainly experiment with other meats such as chicken, turkey, or even seafood. Tuna and salmon variations are particularly popular in Somali communities, adding a unique twist to the classic recipe. - How can I make the sambuus spicier?
To increase the heat in your sambuus, consider adding finely chopped green chilies or extra ground chili powder to the beef mixture. You can also serve the sambuus with an extra side of hot sauce for those who prefer a spicier kick. - Can I make sambuus ahead of time?
Yes, you can assemble the sambuus ahead of time and freeze them before frying. When ready to serve, fry them straight from the freezer. This method keeps them fresh, crispy, and ready in minutes, making them a perfect make-ahead snack or appetizer. - What if my sambuus are not sealing properly?
If the sambuus are not sealing well, make sure you are using enough of the flour paste to close the edges. Also, ensure that the tortillas are warm enough to be pliable. If the edges are dry or too cool, the sambuus may not close properly, resulting in a leak during frying.
Hilib Sambuus (Fried Beef Dumplings)
Sambuus are a popular Somali snack, closely related to Indian samosas. These crispy fried pockets, often filled with spiced ground beef, have variations that include chicken, tuna, and seafood. Hilib, meaning meat in Somali, is the traditional filling, though salmon sambuus are particularly favored by the Somali diaspora in the Pacific Northwest.
Ingredients
- Olive oil
- 1 medium white onion diced
- 4 to 5 garlic cloves minced
- 1 pound ground beef
- 1 handful cilantro leaves finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1½ teaspoons fine sea salt
- ½ cup 64 grams all-purpose flour
- 5 burrito-size 9-inch-wide tortillas
- Canola oil for frying
- Basbaas Cagaar green hot sauce, optional, for serving
Instructions
- Preparation
- Cook the Beef Mixture
- In a medium nonstick skillet, heat olive oil over medium-high heat. Add the diced onion and sauté until softened, stirring occasionally, for 6 to 7 minutes. Stir in the minced garlic and cook for an additional 2 minutes. Add the ground beef to the skillet and brown, breaking up larger pieces of meat as it cooks, for about 10 minutes. Once cooked, remove from heat and stir in the cilantro, cumin, coriander, and salt.
- Prepare the Tortilla Shells
- In a small bowl, mix the flour with ½ cup of water to form a paste. Cut each tortilla into 4 quarters, yielding 20 triangular pieces. To make the tortillas easier to work with, heat 6 or 7 pieces at a time in the microwave for about 10 seconds, or place them in the oven at 350°F for a few minutes to soften.
- Shape the Sambuus
- Place one cut tortilla piece on a clean surface, positioning the round end closest to you. Begin by folding the bottom left tip of the triangle up and over to meet the right edge slightly above its center. Brush a small amount of the flour paste on the top surface of the fold. Next, fold the bottom right tip up to cover the folded flap, forming a cone. Hold the cone shape in one hand and fill it with 2 tablespoons of the beef mixture. Tuck the inner flap to cover the filling, then seal the sambuus by folding down the top flap and pressing to secure. Use the flour paste to fill in any gaps, and place the completed sambuus on a baking sheet. Repeat the process until all the filling is used.
- Fry the Sambuus
- Pour canola oil into a large, deep skillet to a depth of about ½ inch. Heat the oil over medium-high heat. To test if the oil is ready, drop a small amount of flour paste into the oil—if it sizzles and rises quickly, the oil is hot. Fry 4 to 6 sambuus at a time, turning them to ensure they are golden brown and crispy on both sides, which should take about 1 to 2 minutes per side. Transfer the fried sambuus to a paper towel-lined plate to drain excess oil. Serve immediately while hot, optionally with Basbaas Cagaar (green hot sauce).
- Tip
- Sambuus are best enjoyed fresh and hot. If preparing them in advance, you can freeze the assembled but uncooked sambuus. Once frozen, they can be stored for several months. When ready to serve, simply thaw and fry them until crispy.
