Beef Sambusas скачать в хорошем качестве

Beef Sambusas

Ingredients: Wrap 4 cups of all purpose flour 3/4 tsp salt 2 cups hot water (just before it boil) Oil for layering Filling 2.5 lbs of ground beef 2-3 tsp salt 2 onions, diced 30 green Thai chilli peppers, diced 1 head of garlic, minced 4 tsp of black pepper, ground 4 tsp of cumin, ground Cilantro, minced Instructions: 1. Start by combining your flour and salt. Slowly add in your hot water, stirring gently with a spatula. After the initial mix, go in and knead with your hand until well incorporated. Don’t overwork the dough. It should be soft but and moldable, much like bread dough. Cover and rest for 30 minutes. 2. Meanwhile, cook your beef with salt and break apart any large clumps to get as fine of a mixture as possible. Once the beef is cooked dry, add in garlic, jalapeños, black pepper, and cumin and saute for a few minutes. 3. Toss in your onions and cilantro and remove from heat immediately. This is to prevent the onions from producing water since we want the mixture to be as dry as possible. 4. Now back to the dough. Form ping-pong sized balls with the dough and, on a floured surface, roll them out into discs about 4 inches in diameter. 5. To begin layering them, oil one side of one disc, another side of another disc, and put the oiled sized together. Repeat until you have a stack of about 4-5. 6. Roll each stack out very gently and carefully to prevent the layers from slipping around too much. Flatten until it looks like a flatbread. 7. Cook on medium to high heat for about 30 seconds on each side. We don’t want it to brown but it’s fine if a few spots form. After taking off heat, roll the stack and trim a little off each end. These rough edges can make it hard to seal the sambusas. Flatten it back out and cut vertically in half (3-inch strips). Now pull the layers apart to prepare for assembly. 8. To make a binding ‘glue’, mix some flour and water into a paste. 9. Fold each strip as shown in the video. Try to form a triangular shape with a pocket that will be filled with the beef mixture. Stuff it well and cover this pocket by wrapping the long side around and fully wrapped. Bind the end with the flour paste. 10. Fry for about 2-3 minutes or until golden brown. Serve warm and enjoy!