From Sunrise to Sunset: Samosa Recipe for Ramadan.
Ramadan is upon us and it’s that time of year again where Muslims worldwide observe the fast. For those who may not know, it falls on the 9th month on the Islamic calendar and we mostly abstain from eating and drinking from sunrise to sunset to practice humility and appreciation.
Growing up as a child it was one of my favorite times of year because it meant that I was able to see some of my family and spend time with them. As I reflect on those moments while writing this, I realize that not much has changed from my childhood up until now. Aside from all of the spiritual benefits associated with Ramadan, I still get the chance to eat great food and get together with the people I truly value.
There is one dish in particular that I greatly anticipate during this time of year. It is none other than Samosa. In my household it’s similar to the release of the newest iPhone in the sense that you know it’s only made this time of year and it makes me crave it even more. I’m not sure if I enjoy it so much because of its taste or the fact that I only eat it once per year (maybe it’s both) but regardless, it’s the dish I most look forward to during this month. It has the perfect balance of spice, meat, and I love the fact that it’s crunchy.
It’s quite an interesting dynamic I have with it. I’m not particularly a fan of spicy food or onions, but I always make an exception to my personal tastes when it comes to Samosa. After a long day of fasting when I’m close to breaking it, my mind begins to wander and think about the food I’m going to eat and how much of it I’m going to eat. Minutes later when it’s time to break my fast and I take a seat to eat, I’ll drink a bit of water and fill myself up on Samosas. It’s interesting that after feeling hungry all day I become so full relatively quickly.
Nonetheless, I spend so much time enjoying Samosa’s that I completely neglect the other dishes in front of me. I eventually make my way to them after I get the chance to digest, but for me it all starts with Samosa. It comes in a triangular shape which used to fascinate me as a kid because I never seen anything like it before. I ate it and loved it, then after a month I’d never see it again. This would continue to repeat as years went on but my fascination and love for it remains. It is a staple dish for iftars, especially in Somali households. When I would visit family, relatives or friends it was right there making its cameo appearance and it never disappointed. I would restrain myself when visiting others and eat maybe a couple. But when I’m at home breaking fast with my family, it becomes the hunger games, and I don’t hold back.
Below are the ingredients and recipes for making Samosa’s. Ramadan Kareem to everyone celebrating! It’s important to note that the measurements provided are not entirely accurate since it’s usually made in my household through knowledge and experience, rather than a fixed set of steps and recipes.
- Ground beef
- Green Chili Pepper
- Green Pepper (Optional)
- Vegetable Oil
- Spring Roll Wrap
- Cook the ground beef.
- Grind the garlic, coriander, and green chili pepper, and add them to the ground beef.
- Add the cumin to the ground beef mixture.
- Cut onions into small pieces and place it into a separate, small bowl.
- Sauté the onions with ½ a teaspoon of vegetable oil.
- Add the ground beef into the onions and mix it together.
- Now, begin folding the spring roll wrap into a triangular shape using a mixture of flour, and use a small amount of water as glue.
- Use your ground beef mixture to fill the Samosa.
- Repeat step 8 for as many Samosas as you want to prepare.
- Put vegetable oil into a frying pan and place it on a stove. Set the stove to medium temperature.
- When the oil is heated, place each individual Samosa to fry.
- Put clean tissue paper on a plate to drain the excess oil on the samosas.
- Place samosas on to the plate or a separate plate to serve.
You are now ready to enjoy it!