Ethiopian Style Samosas With Marmalade Recipes

Steps:

• To prepare marmalade, warm olive oil and butter in a saucepan over medium heat. Add plum, shallots, tomatoes, and garlic; bring to a simmer, and cook 30 minutes, stirring often. Stir in sugar, harissa, thyme, and vanilla bean. Simmer 20 minutes or until thick. Remove from heat; cover and let stand 30 minutes. Discard thyme sprig and vanilla bean; stir in basil and 1/4 teaspoon salt.
• To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork.
• To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool.
• Lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.
• Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas.
• Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel-lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas. Serve with warm Marmalade.

Steps:

• For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
• For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
• Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
• Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
• To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
• Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
• For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
• Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

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.