Sambusa (Stuffed triangular meat pastries)

Ingredients

• 1/2 package Maroccan cigar sheet dough or phyllo
• 1/2 kg ground beef or ground chicken breast
• 1-2 onions, chopped
• 2 Tbs oil
• 1 Tbs chicken soup mix
• 1 tsp salt
• a pinch of pepper and paprika
• fresh coriander, chopped
• 2-3 Tbs Masala 
• 1 Tbs flour (for paste)
• 1 Tbs water (for paste)

Ingredients for Masala

• 1-2 C fresh coriander
• 5 cloves of garlic
• 1 hot green pepper, seeds removed

Directions for Masala

1. Place coriander, garlic, hot green pepper into food processor. Add 2-3 Tbs of water. 
2. You can freeze this mixture and take a little when ever you need it.

Directions for filling

1. Heat oil in a saucepan. Add onions. Cook stirring.
2. Add ground meat, masala and soup mix. Continue cooking . While cooking, separate the meat with a wooden spoon to avoid clumps from forming. Cook until all liquid has evaporated.
3. Add salt and pepper. Turn off heat.
4. Add fresh coriander. Mix well. Set aside.
5. In a small bowl mix flour and water to make a paste.

Directions for Sambusa

1. Cut the Maroccan cigar sheet dough in half and fold each of them. If you use phyllo sheets, cut them into about 4 cm strips.
2. Place 1 Tbs of meat filling on the bottom end of each strip.
3. Fold from side to side diagonally to form a triangle.
4. Stick the edge with a drop of flour - water paste.
5. Heat oil and fry the sambusas until golden brown.
6. Place them on a paper towel to soak extra oil.