Ethiopian-Inspired Ye'siga Sambusa (Beef Sambusa)
A twist on traditional Ethiopian sambusas, these beef-filled dumplings are stir-fried for a crisp exterior and tender interior, making a perfect weeknight meal that highlights seasonal produce and familiar cooking methods.
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Overview
Ye'siga Sambusa is a beloved Ethiopian street food featuring spiced beef wrapped inside delicate wonton-like wrappers. This recipe adapts traditional sambusas by stir-frying them instead of deep-frying, which creates a beautifully crisp exterior while keeping the filling juicy and tender. Packed with seasonal vegetables and classic Ethiopian spices like berbere, these savory dumplings are perfect for an easy weeknight meal or appetizer.
Why you’ll love it
- Quick stir-fry method reduces oil usage but keeps the dumplings crisp and golden.
- Flavored with authentic Ethiopian spices for a bold, aromatic taste.
- Incorporates fresh seasonal produce for texture and extra nutrition.
- Great recipe for meal prep or to share at gatherings.
Ingredient notes
- Ground beef: Use lean ground beef (about 85% lean) for a juicy filling without excess fat.
- Berbere spice blend: Essential for Ethiopian flavor – find in specialty stores or online.
- Wonton wrappers: Easily available in most supermarkets; keep refrigerated until use.
- Seasonal produce: Onions, garlic, ginger, green chilies, and fresh herbs add freshness and balance spices.
- Oil for stir-frying: Use neutral vegetable or canola oil with a high smoke point.
Serving & storage
Serve sambusas hot with a side of Ethiopian awaze sauce or plain yogurt for dipping. Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 days. Reheat gently in a skillet to maintain crispness. Sambusa wrappers are best eaten fresh but can be frozen before cooking for longer storage.
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Chef tips
- Use fresh wonton wrappers and keep them covered with a slightly damp cloth while assembling to prevent drying.
- Adjust the green chili quantity to suit your spice preference or omit for milder flavor.
- Ensure the beef is cooked to a safe internal temperature of at least 71°C (160°F).
- For extra crispiness, press down gently on sambusas with the spatula while cooking.
Ingredients
- 300 g (10.5 oz)lean ground beef (85% lean)
- 1 mediumonion, finely chopped
- 2 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 1 smallgreen chili, finely chopped (adjust to taste)
- 1 tbspberbere spice blend
- 1 tspground cumin
- 1 tsppaprika
- ¼ tspground black pepper
- 2 tbspvegetable oil, divided
- 50wonton wrappers (about 50 sheets)
- 2 tbspfresh cilantro, chopped
- Saltto taste
- Vegetable oilfor stir-frying (about 2 tbsp)
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Equipment
- large mixing bowl
- frying pan or skillet
- spatula
- small bowl
- chopping board and knife
- measuring spoons
Nutrition per serving
- Calories320
- Protein22 g
- Carbs18 g
- Fat16 g
Step-by-step
Step 1
In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, grated ginger, chopped green chili, berbere spice blend, ground cumin, paprika, black pepper, and salt. Mix thoroughly until well combined.Step 2
Lay out a clean surface for assembling the sambusas. Place one wonton wrapper on the surface and spoon about one tablespoon of the beef mixture onto the center of the wrapper.Step 3
Using a small bowl of water, moisten the edges of the wonton wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges firmly to seal completely. Repeat this process for all wrappers and filling.Step 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat until shimmering.Step 5
Add the sambusas in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes on one side or until golden brown and crisp.Step 6
Carefully flip each sambusa and add the remaining tablespoon of oil around the edges to promote crisping. Cook the other side for an additional 3-4 minutes until golden and the beef filling is cooked through.Step 7
Remove cooked sambusas from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Sprinkle freshly chopped cilantro on top before serving hot.
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