Heat the olive oil in a wok, add the onion, leek and garlic. Cook until the onions are soft and transparent.

Add the minced meat and cook until almost done.

Add the cumin and cardamom, salt and pepper. Mix well and continue cooking until the meat is done. Let it cool down before using.

In a small bowl, mix together the flour and the water until getting a sticky paste.

Roll each wrapper into a cone, fill with the meat mixture, then fold over the top and seal with the flour paste. Repeat the procedure with the rest of the ingredients.

Heat the oil in a deep pot and then fry the sambusas a few at a time, until golden brown.

Remove carefully and drain on kitchen towels.

Serve with rice and African hot sauce.