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.