Sambossa (Ethiopian Appetizer)

Directions

1. 1
   Combine all filling ingredients in heavy sauce pan.
2. 2
   Bring to a boil and stir to keep smooth.
3. 3
   Reduce heat to medium and let mixture simmer uncovered.
4. 4
   Correct flavor for spices and salt balance.
5. 5
   As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
6. 6
   Cook until all liquid evaporates.
7. 7
   If ground meat has a lot of fat, drain off at this point.
8. 8
   Let mixture cool slightly before stuffing.
9. 9
   Fill won ton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
10. 10
    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.