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    You are in: Home / Recipes / Potato and Pea Sambusa (Somali) Recipe
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    Potato and Pea Sambusa (Somali)

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    • on September 12, 2009

      The filling was good for my sister and I as a vegetarian main dish though I used a modification of Julie's Curry Powder Mix which is a "sweet" not hot curry powder mix as we dont like hot spicy. Saying that I doubled it to give more flavour. I used a canola olive oil mix instead of butter to be dairy free and cumin seed in a lesser amount. I used a garam masala spice mix I had made previously from Zaar I think. For the potatoes I used yellow ones. I didnt have any cilantro left so I added parsley and ground coriander instead. I would like to try fresh cilantro another time. The sambousa wrappers were not in the ingredients and not knowing about what sambousa is to somalians I did not realise I would need them but it worked out fine as the filling was good as a dish alone which I served with white basmati rice, Cucumber Salad With Yogurt (Middle East, Palestine) and Tomato and Mint Salad (Shirazi) for a good pretty quick vegetarian meal.

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    Nutritional Facts for Potato and Pea Sambusa (Somali)

    Serving Size: 1 (109 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 90.7
    Calories from Fat 14
    Total Fat 1.6 g
    Saturated Fat 0.9 g
    Cholesterol 3.8 mg
    Sodium 22.3 mg
    Total Carbohydrate 17.3 g
    Dietary Fiber 2.4 g
    Sugars 1.0 g
    Protein 2.2 g

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