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Somali Sambusa is quite an interesting mix of flavors with an easy cooking recipe. 
This samosa recipe from the African country is sure to tantalize the taste buds of non-vegetarian enthusiasts around the world. 

Serving Size: 7-8
Preparation Time: 1 hour

Ingredients: 

For Filling: 

•⅛ Teaspoons olive oil
•1 Cup minced meat
•One large onion
•⅟₁₆ Cup Fresh Green Coriander leaves
•⅟₁₆ Cup Curry powder
•Salt to taste
•Oil for deep frying

For Dough: 

•1 cup All-Purpose flour
•⅛ Cup Oil
•⅟₂ Cup Water (or as required to make the dough)

Preparation :

1. In a bowl, put curry powder and mincemeat. Mix well and let it marinate for about an hour. 
2. Heat oil in a pan, add onions and coriander leaves. Sauté for about 1-2 minutes. 
3. To this, add the marinated meat and slow cook until tender. Remove from the flame and keep it aside for cooling. 
4. Knead the dough with flour, salt, oil and water in appropriate proportions. Let the dough rest for about 15-20 minutes before use. 
5. Make small balls out of the dough, and roll them flat. Cut the flattened balls into halves. 
6. Take one half, roll into a conical shape to fill in the filling and stick the edges with water. Press the edges after applying water so that the edges stick properly.
7. Continue to make the samosa out of the remaining ingredients. 
8. Deep fry the samosa. 
9. Serve it hot. 

The sambusa i waraqi, a traditional recipe of Tajikistan is popularly cooked with meat stuffing. However, a variation using pumpkin is prepared for vegetarians. The recipe comprises of pumpkin that is often frowned upon, but when cooked in the sambusa as stuffing has an amazing flavor. 

Serving Size: 6-7
Preparation Time: 10-15minutes

Ingredients: 

For the Filling: 

•1 Cup Grated Pumpkin
•1 Cup Onions
•¼ Cup Black Pepper
•¼ Cup Ground Cumin
•⅛ Cup Sesame seeds
•Salt to taste
•1 Egg (for glazing)

For the Dough: 

•1 cup All-Purpose flour
•⅛ Cup Oil
•⅟₂ Cup Water (or as required to make the dough)

Preparation :

1. Mix an equal amount of onions and grated pumpkin in a bowl with spices. Keep this aside for filling, Knead the flour, salt, and warm water to prepare a dough. Let it rest for about 15-20minutes before use. 
2. Take the dough and roll it flat with the help of a rolling pin. 
3. Apply cooking oil or animal’s fat over the entire length and breadth of the flattened dough. 
4. Slowly and carefully roll up the flattened dough in a tunnel-like shape, and then swivel it round and round. Let it rest for another 10-15minutes. 
5. Cut small pieces of this swiveled and rolled dough. Press each of these pieces inwards, and roll it flat.
6. Fill the filling with a spoon or hand, and seal the edges by pressing them together in the form of a triangular. 
7. Prepare an egg wash with 1 egg. Glaze the sambusa with a coat of egg wash, and sprinkle sesame seeds on it. 
8. Bake the sambusa. 
9. Serve it hot. 

The sambusa i waraqi is a traditional recipe from Tajikistan. This cooking recipe is a delicacy and is prepared at festive occasions and during the Holy Month of Ramadan. The recipe traditionally uses meat for stuffing. It is a good source of energy and is quite simple to cook. 

Serving Size: 6-7   
Preparation Time: 10-15 minutes

Ingredients: 

For Filling: 

•1 Cup Minced Meat (Lamb)
•1 Cup Onions
•¼ Cup Black Pepper
•¼ Cup Ground Cumin
•⅛ Cup Sesame seeds
•Salt to taste
•1 Egg (for glazing)

For Dough: 

•1 cup All-Purpose flour
•⅛ Cup Oil
•⅟₂ Cup Water (or as required to make the dough)

Preparation :

1. Mix an equal amount of onions and minced meat in a bowl with spices. Keep this aside for filling, 
2. Knead the flour, salt, and warm water to prepare a dough. Let it rest for about 15- 
3. 20minutes before use. 
4. Take the dough and roll it flat with the help of a rolling pin. 
5. Apply cooking oil or animal’s fat over the entire length and breadth of the flattened dough. 
6. Slowly and carefully roll up the flattened dough in a tunnel-like shape, and then swivel it round and round. Let it rest for another 10-15minutes. 
7. Cut small pieces of this swiveled and rolled dough. Press each of these pieces inwards, and roll it flat.
8. Fill the filling with a spoon or hand, and seal the edges by pressing them together in the form of a triangular. 
9. Prepare an egg wash with 1 egg. Glaze the sambusa with a coat of egg wash, and sprinkle sesame seeds on it. 
10. Bake the sambusa. 
11. Serve it hot. 

Ethiopian Lentil Sambusa Recipe is a simple yet delicious recipe to prepare samosa. This samosa has lentil as its prime component which is rich in proteins and other minerals. This cooking recipe is an ideal treat for vegetarians, who aren’t fond of consuming lentils in the general diet. 

Serving Size: 6-7
Preparation Time: 10-15minutes

Ingredients: 

For Filling: 

•1 Cup Boiled Lentil (Brown or Black)
•¼ Cup Onions (Chopped)
•¼ Cup Garlic (Chopped)
•Salt to taste
•⅟₁₆ Cup Red Chili Powder
•⅟₁₆ Cup Black Pepper Powder
•¾ Cup Oil

For Dough: 

•1 Cup All-Purpose Flour
•⅟₂ Cup Water (as much required to make a dough)

Preparation :

1. Boil the lentil with salt, until cooked and soft. Make sure that little water is added or as much required for proper cooking. The use of excessive water might make gooey, 
2. and inappropriate for filling. Drain any excess water and keep it aside for further cooking. 
3. Heat oil in a pan, put onions, garlic, and chili. Sauté for about 1-2minutes. 
4. Once the onions turn golden brown, add the drained lentil and slow cook it about 
5. 2 minutes. Keep the cooked filling cool for filling. 
6. Prepare a flour mix, mix water with flour to get a paste-like consistency. This mix would be used to glue the edges together of the sambusa. 
7. For the outer layer of the sambusa, cut the ready-to-use pastry sheets into three sections. Take one section fold from corner to corner to make a conical shape. Fill in the filling and seal with a flour mix. 

Saudi Arabian Sambusa Recipe is a delicacy in the kingdom of Saudi Arabia. The cooking recipe is more popularly prepared during the Holy fasting month of Ramadan, wherein sambusa is eaten for Iftar, to break the fast 

Serving Size: 10-15
Preparation Time: 20 minutes

Ingredients: 

For Filling: 

•1 Cup Boneless Meat
•1 cup Onions
•1cup Green Onions
•1 Cup Coriander/Parsley Leaves
•⅟₁₆ Cup Turmeric Powder
•⅟₁₆ Cup Black Pepper Powder
•Salt to Taste
•Oil

For Dough: 

•1 Cup All-Purpose Flour
•Salt to taste
•¼ Cup Oil
•Water (as much required to make a dough)

Preparation :

1. Heat oil in a pan; put the meat until the water content evaporates. To this, add onions and sauté for about 1-2 minutes. 
2. Add turmeric powder, salt to taste and black pepper powder and slow cook about 
3. 1-2 minutes. Once done, turn off the flame. 
4. To the ready mixture, add green onions and parsley. Mix it well and keep it aside for filling. 
5. For the sambusa sheet, knead flour, oil, and water. Keep the dough aside to rest for about 15-20 minutes before use. 
6. Take the dough, and roll it out flat. With the help of a cup or circular object cut circles. 
7. Stuff this circular rolled base, and press the edges to firmly secure the filling. Make similar sambusa with the remaining filling and dough. 
8. Deep fry or bake them until golden brown. 
9. Serve it with ketchup or simply with hot beverages such as tea. 

Chicken samosa recipe is a delicacy in particular of the Muslim community in the Kozhikode, a city in the Indian state of Kerala. For this reason, it is sometimes referred to as Kerala samosa or Malabar style samosas. These are a savored delicacy during the Holy fasting month of Ramadan. 

Serving Size: 5-6
Preparation Time:  20-25 minutes

Ingredients: 

For Filling: 

•1 Cup Chicken
•⅟₁₆ Cup Fennel Seeds
•⅟₁₆ Cup Kashmiri Chili Powder
•⅟₁₆ Cup Turmeric Powder
•⅟₁₆ Cup Coriander Powder
•⅟₁₆ Cup Garam Masala
•Salt to Taste
•⅟₁₆ Cup Coconut Oil.
•2 medium-sized Onions
•¼ Cup Green Chilies
•Ginger: 1-inch piece
•Garlic: 4 to 6 cloves
•1 Sprig Curry Leaves
•1 Spring Fresh Green Coriander Leaves.

For Dough: 

•1 Cup All-Purpose Flour
•Salt to taste
•¼ Cup Oil
•Water (as much required to make a dough)

Preparation :

1. Boil the chicken with red chili powder, turmeric powder, and salt to taste. Let it cool and mince it with the help of a food processor. 
2. Keep the mince aside for further cooking. 
3. Heat oil in a pan, let the fennel seeds splutter, and then add chopped onions. 
4. Sauté until golden brown for about 2-3 minutes. 
5. To this, add red chili powder, turmeric powder, coriander powder, ground spices powder and salt to taste. Mix well and then add the minced chicken. 
6. Slowly cook the mixture for about 2 minutes. Let it cool and keep it aside for filling. 
7. For the samosa outer layer, knead flour, water, and ghee together. Let the dough sit for about 15-20 minutes before use. 
8. Make small balls of the dough, and roll them out flat. 
9. Cut this flat ball into halves. Take one half, roll in a conical shape, fill in the filling and press the edges to close the samosa. 
10. Deep fry or bake the samosas. 
11. Serve hot with chutney or ketchup.