A big skillet with medium heat is used to heat the olive oil. When the onions are translucent, add the leek and garlic and continue to simmer while stirring. Cook the ground beef until about halfway done. Add cardamom, cumin, salt, and pepper for seasoning. After thoroughly combining, grill the beef until browned.
Make a thin paste out of the flour and water in a small bowl or cup. Fold each wrapper into a cone form one at a time. The meat mixture should be poured into the cone, which should then be sealed with paste. Repeat as necessary to finish the filling or wrapping.
In a deep fryer or large, deep saucepan, heat the oil to 365 degrees Fahrenheit (170 degrees Celsius). The wrapping should be fully submerged in oil. A couple at a time, fry the Sambusa till golden brown. Carefully remove and let dry on paper towels.