1 lb ground beef
1 medium onion, finely chopped
1 medium red onion, finely chopped
2 scallions, finely chopped
1 green pepper chopped
¼ cup minced fresh cilantro
4 garlic cloves, minced
2 medium carrots, shredded
1 1/2 tsp salt
½ tsp freshly ground black pepper
1 tsp crushed red pepper or 2 minced green chilies (optional)
1 tbsp of roasted garlic and red bell pepper-spice blend (or your choice of spices)
1 1/2 tsp ground cumin
2 tbsp flour+3 tbsp water (glue/paste)
The Beef Filling
Preheat large frying pan, add the ground beef and cook on medium-high heat.
Stir occasionally with a wooden spoon to break up lumps. Continue cooking.
Add the garlic and cook more until the meat is cooked and has no more liquid.
Add the spices, salt, and crushed red pepper stir and cook one more minute.
Add the carrots and stir.
Add the onions and stir, then add the green peppers, green onions, and cilantro and stir them together. Turn the heat off and taste to see if it needs any more salt or pepper.
Use a colander (pasta strainer) to drain the grease from the sambuus filing. Set it aside for 30-60 minutes to cool, and the filling is ready to be used!
Assembling and Frying the Sambuus
Using the ready fooliyo (sambuus sheets)
Make a glue by adding 2 tbsp of flour with 3 tbsp of water until you get a paste.
Take one piece of sambuus sheet and, with the right-angle side towards you, fold one half to the right. Use the flour glue/paste to seal the fold. Repeat with the left side, crossing over your previous fold to make a cone-like pocket. Fill with the filling, tuck in the short front and use the paste and fold the remaining tip of the dough towards you, to get triangle (make sure to seal well the edges, so the oil doesn’t go in the pastry). Repeat with the remaining dough and filling.
Preheat the oil over medium heat for about 5-7 minutes, or until thermometer reads 350 F. Fry several sambuus at a time until golden brown on each side. (each side about 2 minutes)
Drain the cooked sambuus on paper towels.