DELICIOUS

With the help of the internet you will find interactive blogs like this and even videos to help you
make the best Sambuza

Here you find the recipe to help you make the concealer for the Sambuza.

http://youtu.be/c6lZ_nXBm6I

How Sambuza dough.

First thing you need is make fresh a dough
you start doing this by following these three steps
1. Combine all the ingredients in a large bowl.
2. Knead until a smooth dough is formed.
3. Wrap in plastic wrap and let rest for 30 minutes.

Then you start to Knead for 2 minutes and then divide the dough into how many pieces you would like to cook. 
After kneading them you start to Press them into circles and from there you coat them with oil.
After that you take a rolling pin and you start to make them flat, not too flat because you wont be able to hold anything inside, just enough so it doesn't have a hole in the middle.
Put them in a heated pan and start to cut the in slices

......from here you should have you ingredients read to make the Sambuza.

 

Made with perfection

Sambuza are always made fresh dough, fresh meat that are grind to perfection.
Sambuza's are always hot and read, whether your on the go, relaxing in a nice restaurant or just at the comfort of your own home. 

Sambuza and America

Sambuza is coming out of the homes and becoming more and more main stream food, especially in states where there is population of Somali/middle eastern immigrant.
In this link you see how states like Minnesota are becoming more familiar with this exotic cuisine.


http://mnsandwiches.wordpress.com/2011/03/09/some-great-sambusa/

The history of Sambuza

Sambusa is a triangular phyllo pastry originating in Somalia. It is a popular hand-held snack, appetizer and/or side dish perfect at home or for parties that fits into any diet regimen. Besides being rich in taste and natural, sambusa is low in carbohydrates and high in protein. Enjoy the authentic, flavorful, fresh-baked taste of Horn of Africa cuisine.