Asbusa Recipes

Steps:

• Bring all ingredients to room temperature.
• Use a large bowl to mix sugar and cream of wheat. Add butter then mix by hand, rubbing the butter, sugar and cream of wheat between your palms for 10 minutes or until the mixture is very well blended.
• Add the yogurt and mix with your hands until the dough feels smooth in your hand. If it feels dry add one tablespoon of water at the time until it feels like pastry dough.
• Butter a 13x9x2" pan and pat the dough into the pan with your hand.
• Slice the dough in 2 x 2 inch squares or any shape you desire.
• Press one almond half onto the surface of each piece if desired, if you do not prefer almonds you do not have to use or may try your own decoration.
• Bake at 350 degrees for 30-40 minutes or until golden brown.

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, until the onions are tender.
• Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper.
• Mix well, and continue cooking until beef has browned.
• In a separate bowl, mix together the flour and water to make a thin paste.
• Using one wrapper at a time, fold into the shape of a cone.
• Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
• Pour oil into a deep heavy pot to a depth of two to three inches.
• Heat to 365-375 degrees.
• There should be enough oil to submerge the wraps.
• Fry the sambusas a few at a time until golden brown.
• Drain on paper towels.
• Serve while hot.

Steps:

• Combine all filling ingredients in heavy sauce pan.
• Bring to a boil and stir to keep smooth.
• Reduce heat to medium and let mixture simmer uncovered.
• Correct flavor for spices and salt balance.
• As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
• Cook until all liquid evaporates.
• If ground meat has a lot of fat, drain off at this point.
• Let mixture cool slightly before stuffing.
• Fill won ton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
• Fry the Sanbossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.

Steps:

• In a saucepan, bring the chicken stock to boil. Add tea, remove from the heat and let infuse about 15 minutes. Remove the tea bags. Set aside.
• Put the grill in the center of the oven. Preheat to 350°F.
• In a large ovenproof saucepan, brown the beef in butter and oil (I used a non-stick pan and used only half butter and half oil). Add salt and pepper to taste. Set aside on a plate.
• In the same saucepan, brown the onions. Add more butter if needed (I didn't). Put the beef back in the saucepan and add the chicken-tea stock. Bring to boil. Cover and cook in the oven for 1 hour and 30 minutes. Add carrots and keep cooking, covered, 30 minutes. Add green beans and prunes, making sure to soak them in the stock. (that's when I added the other cup of chicken stock.) Keep cooking about 30 minutes, uncovered or until green beans are tender. Adjust seasoning.
• Serve on mashed potatoes, plain couscous or noodles with butter.