Weekend Cooking: Sambusa and Beefy Penne

Here’s for this week’s recipe. My sister cooked this last Sunday and we shared some of them with our neighbors. It’s an instant hit.

Sambusa is a recipe that we got from our Lebanese friend when were still in Riyadh. It’s a wonder how delicious it could be with only parsley and cheese as ingredient. Please feel free to try it out. Here’s the recipe.

Sambusa

Ingredients:
2 tbsp garlic (minced)
4 tbsp onions (minced)
50 g parsley (minced)
½ tbsp salt
1 tsp pepper
¾ box cheddar cheese (finely grated)
20 pcs siomai wrapper
2 cups cooking oil

Directions:
Combine minced garlic, onions and parsley in a bowl
Season with salt and pepper
Add grated cheese
Mix
Wrap about one teaspoon of parsley mixture triangularly in a siomai wrapper. Make sure that the ends are tightly sealed.
Deep fry

Serves 5

Beefy Penne

 Ingredients:
1 big canned tomatoes (whole)
2 tbsp olive oil
5 tbsp garlic (minced)
8 tbsp onions (minced)
½ kg ground beef
1 big can mushrooms (pieces and stems)
Salt to taste
Pepper to taste
2 g basil (chopped)
250 g penne rigate
Parmesan cheese

Directions:
Red beefy sauce
Boil tomatoes in a casserole.
In another burner, heat pan
Add oil
Sautee garlic and onions
Add ground beef once the garlic turned golden brown and the onions became translucent
Mix until the ground beef turns golden brown
Add the mushrooms
Transfer the sautéed ingredients to the casserole of boiling tomatoes.
Season with salt and pepper
Add chopped basil

Pasta
Cook the pasta according to the its packaging directions

Mix together the penne pasta and the red beefy sauce. Serve with Parmesan cheese.

Serves 4

**If you decide to publish the recipe, please give credit to where it is due. 

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