Entree: Djibouti – National Cuisine – سمبوسة ➤ sambusa (Fried triangular savory pastry filled with spiced meat and onions)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

- 1 lb (454 g) ground beef
- 1 cup (150 g) yellow onion, finely chopped
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 2 tbsp (30 ml) vegetable oil, plus 2 cups (480 ml) for deep frying
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (0.5 g) ground cloves (optional)
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 24 small spring roll wrappers or samosa wrappers
- 1/4 cup (30 g) all-purpose flour plus 2 tbsp (30 ml) water to make a sealing paste
- 1 lemon or lime, cut into wedges, for serving

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–6 minutes. Add garlic and ginger and cook 1 minute more until fragrant.
2. Add 1 lb (454 g) ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.
3. Stir in cumin, coriander, cardamom, cloves (if using), cayenne, salt, and black pepper. Cook 1–2 minutes to bloom the spices, then fold in chopped cilantro. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature.
4. Prepare the flour paste by mixing 1/4 cup (30 g) flour with 2 tbsp (30 ml) water to a thick paste. Separate wrappers and keep them covered with a damp towel to prevent drying.
5. Place one wrapper on a clean surface. Cut or fold to form a long strip if using larger wrappers. Spoon about 1–2 tbsp (15–30 g) of filling near one edge, fold the corner over to form a triangle and continue folding in triangle folds, sealing the final edge with the flour paste. Repeat until all filling is used, making about 24 small sambusas.
6. Heat 2 cups (480 ml) vegetable oil in a deep pan or skillet to 350°F (175°C). Fry sambusas in batches, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per batch.
7. Drain on paper towels and serve hot with lemon or lime wedges and a simple chili or yogurt dipping sauce if desired.