Samosas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1.5 lb Extra lean ground beef
2 Red onions
1 Jalapeno pepper (seeded)
1 cup Cilantro
4 Garlic cloves
1 Tbsp Tbsp Xawaash
(spice mix)
2 Tbsp vegetable seasoning
¼ cup Vegetable oil
1 tsp Black pepper
1 package Spring Roll Pastry (in the frozen section of Asian supermarkets)
Oil for frying
Instructions:
Yields 60 samosas.
Finely chop the garlic, cilantro, and seeded jalapeno. If you like extra heat, do not remove the seeds from the jalapeño.
Heat the oil in a pot set over medium high heat. Add the xawaash and then right after, add the ground beef. Make sure that the spices do not burn. Add the chopped garlic, cilantro, and jalapeno. Add the vegetable seasoning. Stir and break down any lumps. The beef stuffing will be ready when all the moisture has been absorbed. Set aside to cool.
Prepare the thawed samosa pastry by cutting it into three equal strips. Then cut one of the strips in half. This will be attached to the other pieces to make an elongated pastry. The reason for this is to have many layers when you fold the samosa. This is what will make the samosas crispy. With almost the quantity of filling as a samosa, egg rolls are rolled with a whole sheet of pastry. They get their crispiness from those multiple layers.
Another option is to use two layers of pastry for each samosa, but that will yield only 45 samosas instead of 60. Dice the onions then add to the completely cooled ground beef. If the beef is still warm, it will extract moisture from the onions and this will in turn make the samosa pastry soggy. The drier the samosa filling, the crispier the samosas will be.
Folding the samosa is pretty straightforward once you get the hang of it. The photos below show the steps, but we strongly suggest that you watch the video. The crucial thing to remember is that the samosa shouldn’t have any openings for the oil to enter the filling. Getting the folded samosa to look pretty will take a little practice.
Using a frying pan, heat vegetable oil on medium high heat. If using a deep fryer, set the temperature to 365°. Fry the samosas until golden brown. Drain on a plate covered with paper towels.
Serve the samosas with qamdi or bur and a hot cup of Somali tea. Enjoy!
From Xawaash.com