Global Cuisine: Make Somali Sombusa | Wycliffe Bible Translators

Global Cuisine:
Make Somali Sombusa

Kate and her pal Mack share an easy and tasty kid-approved recipe for Somali Sombusa, an appetizer of savory meat fried in a spring roll wrapper!

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There’s something about fried spring roll wrappers that make anything taste delicious, and Somali sambusa doesn’t disappoint! Filled with savory meats and spices, Somali sambusa is an appetizer often eaten at weddings and parties in Somalia. If you’re looking for a tasty dish that crowds will devour in record time, this recipe is for you. But don’t just take our word for it — try it yourself to believe it!


Here's how you make it:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onions, leek and garlic. Cook until the onions are translucent (that means you can see through them).
  3. Add the ground beef and start cooking it.
  4. Season meat with cumin, cardamom, salt and pepper when it is about halfway cooked. Mix it well, and keep cooking the meat until it’s browned.
  5. Once it’s done, set the skillet with meat aside while you get the wrappers ready.
  6. In a small dish or cup, mix together the flour and water to make a thin paste.
  7. To make the sambusa, put the wrappers on a work surface.
  8. Fold wrappers into a cone, sealing the sides with paste so that only the top side of the cone is open (like an ice cream cone).
  9. Spoon about a tablespoon of the mixture into the center of each wrapper (or less, depending on how big the wrapper is).
  10. Using your finger, seal the top edges of the wrappers with the paste. Now you’ll have a wrapper that looks like a triangle! (If you need extra help, you can look up a video on the internet and watch how it’s done.)
  11. Do this until all the wrappers (or filling) is gone.
  12. Now heat the oil in a bit pot until it’s hot enough to fry the sambusa. There should be enough oil in the pan so that the wraps are fully covered as they cook.
  13. Fry the sambusa (a couple at a time) until they’re golden brown. Take them out and place them onto paper towels, patting gently to soak up the extra oil.
  14. Once they’re cool enough, you can eat them!

Try More Global Recipes

This recipe is from “Cooking with Kate & Mack,” a collection of favorite recipes from missionary kids around the world. Download the entire cookbook and start making international dishes for breakfast, lunch, dinner, desserts and more!

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