Things You Might Not Know About Sambusas

5 Things You Didn’t Know About Sambusas

At The Horn in Nashville, we don’t just sell sambusas. We’ve lived them.

In Nashville, people know us for our chai. But if you’ve had a sambusa from The Horn, you know make them a little different.

We’ve folded more sambusas than we can count: Beef. Chicken. Veggie. Philly Cheesesteak. Cheesy Breakfast.

Some came from our parents. Some we came up with ourselves.

But here’s the truth: sambusas aren’t just something you eat. They’re something you know.

Every fold has a purpose. It keeps the oil out, the filling in, and makes sure it doesn’t fall apart on the first bite.

If someone hands you a sambusa and it’s leaking, you already know.

Sambusas weren’t made to sit on fine china. They were built for walking, selling outside the mosque, and frying fast to feed families.

At The Horn, we still fold ours with that same purpose, for Nashville hustle, not just presentation.

Yes, they show up heavy during Ramadan.

But growing up, we had them in lunchboxes, on road trips, as weekend snacks.

Anytime someone was coming over and there was dough in the fridge, sambusas happened.

Some sambusas are tiny and tight. Some are big and bursting.

Some use lentils. Some are spicy.

Ours? They’re shaped by our family, but every house, every city, every auntie folds them a little different.

The classic beef sambusa will always be here.

But we also do Philly Cheesesteak. Cheesy Breakfast. Even BBQ Chicken.

We’re Somali. We’re American. Our sambusas reflect that.

It’s a part of who we are. And if you’ve had one from The Horn, you already know: it’s folded different.

Craving one now?

Or visit us in person at either of our locations — we’re making sambusas fresh daily.