Ethiopia Food

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Filling – Food from the Bizarre North-East Africa

No Comments · Ethiopian Food

 Filling Sambossa is a delicious appetizer. Crisp and tasty.

torrential sauce pan

½ cup red onions (finely chopped)
1 Ib. lean reason (lamb or beef)
½ tsp. ground ginger or minced ginger
½ tsp. turmeric
½ tsp. garlic powder or 1 garlic clove, minced
½ tsp. cayenne pepper or 1 green chili pepper, diced
to taste salt
½ tsp. cinnamon
4 springs new coriander chopped (optional)
3 springs fresh mint chopped
2 cups water

How to fix Filling
Combine all ingredients in torrential sauce pan. Bring to boil and excite to hang on to smooth. Reduce heat to medium and permit mixture simmer uncovered. Correct aroma for spices and salt compensate. As water simmers away, fuel repeatedly to hinder mixtures from sticking, especially during final stages. Cook until everything the liquid evaporates. If basis meat has a lot of fat, drain off at this point. Let the mixture cool slightly beforestuffing. (Leftover filling executes a tasty sandwich.)
Holding the cone in one hand, fill it with 1 ½ to 2 tsps. of the Sambossa filling. Moisten and press the top edge of the cone to close. Pour 3 cups of the vegetable oil in a torrential skillet and heat until oil sputters. Fry the Sambossas, a number of at a time, until golden brown on both sides. Place the golden brown Sambossas on thick paper towels to rid excessive oil. Serve pungent or chilly with or without chutney. Serving 6-8.

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