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In Tajik cuisine, sambusa-i varaki are meat-filled pastries, usually triangle-shaped. The filling can be made with ground beef (or the more traditional mutton mixed with tail fat) and then onions, spices, cumin seeds and other seasonings before being baked in a tandyr. [3]
The variety of samosa made in Somali cuisine is known as "sambusa" or "sambuus" and is filled with ground beef or vegetables along with usually being blended with Somali spices. Sambusa is often consumed during Ramadan. Somali sambuus being deep-fried
Sambusa, the Somali version of the triangular samosa snack, is commonly eaten throughout Djibouti during the afur . The local variant is spiced with hot green chili pepper, and the main ingredient is often ground meat (usually goat) or fish.
A warm and comforting casserole makes for a perfect evening meal, especially during the chilly winter months. These delicious casseroles have won the hearts of our readers, since they are the top ...
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1. Sauté the vegetables. In a skillet or saucepan, heat the butter or oil over medium heat. Add the sliced onions and bell pepper and cook until soft and caramelized, about 5 to 7 minutes.
Sambusa, the Somali variation of the Desi samosa, is a triangular snack that is commonly eaten throughout Somalia during the afur (iftar). Kebab is a snack eaten in western Somalia. There are several varieties of this dish. For instance, it may be served on sticks or skewers with vegetables.
The best of both comfort foods come together in this scrumptiously savory recipe that's got fries and fixings stirred right in. Yep, it's brimming with ground beef, cheese, bacon, potatoes, and a ...