Malagasy Samboza are small, triangular pastries filled with meat, vegetables, or cheese. You can get them in many Malagasy restaurants or small booths on the street. Mostly, they are served with Sakay or tamarind sauce. You may also use thin WanTans (Won ton) wrappers as an alternative to a self-made dough.
Yields4 ServingsPrep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
500gminced meat
2large onions
2cm ginger
2loil for frying
pepper, salt
fresh coriander
375gflour
200mlwater
1
Prepare a dough using flour, 4 tablespoons of oil, and 200 ml water and mould small square-shaped wrappers. As an alternative, put out the Wan Tan wrappers.
2
Peel and finely chop onions and ginger. Fry both in a pan, then add the minced beef and bake until it is done. Season with pepper, salt, and coriander.
3
Put two teaspoons of the minced beef mixture on one wrapper. When using Wan Tans, moisturize two edges with water, close the wrapper around the filling and press the edges together.
4
While preparing the Samboza, you can already heat up the oil in a big pot. It needs to become hot enough, otherwise, the pastries will suck too much oil and remain soft instead of getting crispy. Cook Sambozas in oil until golden brown and crispy. Serve immediately. Sambozas are best served with a cold Three Horses Beer.
Ingredients
500gminced meat
2large onions
2cm ginger
2loil for frying
pepper, salt
fresh coriander
375gflour
200mlwater
Directions
1
Prepare a dough using flour, 4 tablespoons of oil, and 200 ml water and mould small square-shaped wrappers. As an alternative, put out the Wan Tan wrappers.
2
Peel and finely chop onions and ginger. Fry both in a pan, then add the minced beef and bake until it is done. Season with pepper, salt, and coriander.
3
Put two teaspoons of the minced beef mixture on one wrapper. When using Wan Tans, moisturize two edges with water, close the wrapper around the filling and press the edges together.
4
While preparing the Samboza, you can already heat up the oil in a big pot. It needs to become hot enough, otherwise, the pastries will suck too much oil and remain soft instead of getting crispy. Cook Sambozas in oil until golden brown and crispy. Serve immediately. Sambozas are best served with a cold Three Horses Beer.
MADAMAGAZINE Your Magazine about Madagascar
