Sambusa (Djiboutian Spiced Meat Pastries)
Local name: Sambuus
In short: Crisp triangular pastries filled with ground meat, onion, leek and green chili, folded from thin strips and deep-fried until golden. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 45 min
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 330 kcal
Sambusa are crisp triangular pastries, filled with spiced ground meat and fried until golden. In Djibouti they are a favorite snack and a regular on the table when the fast is broken during Ramadan. The filling is simple: meat cooked dry with onion, leek, garlic, cumin and plenty of green chili, then cooled before folding. Fold them tightly, and serve hot with a squeeze of lime or a chili sauce.
Instructions
- Heat the oil in a wide pan over medium heat. Cook the onions and leek for 6 minutes, until soft. Add the garlic and chilies and cook for 1 minute.
- Add the meat, breaking it up, with the cumin, coriander, cardamom, salt and pepper. Cook for 10 to 12 minutes, until browned (71°C/160°F) and all the liquid has evaporated.
- Stir in the fresh coriander. Spread the filling on a plate and let it cool completely, about 20 minutes.
- Stir the flour and water into a smooth paste. Keep the pastry strips under a damp towel so they do not dry out.
- Lay a strip lengthwise. Put a tablespoon of filling at one end and fold the corner over it to make a triangle. Keep folding up the strip like a flag, then seal the loose end with paste.
- Heat the oil in a deep pot to 175°C (350°F). Fry 4 or 5 sambusa at a time for 4 to 5 minutes, turning once, until deep golden.
- Drain on a rack or paper towels. Serve hot with lime wedges and hot sauce.
Tips
- A dry filling is the key. If the meat still looks wet, cook it a few minutes longer, or the pastry turns soggy and may burst in the oil.
- To bake instead, brush the sambusa with oil and bake at 200°C (400°F) for 20 to 25 minutes, turning once. They will be less crisp but lighter.
Questions and answers
Can I make sambusa ahead of time?
Yes. Fold them up to a day ahead and refrigerate, covered. You can also freeze them uncooked on a tray, then bag them for up to 2 months, and fry from frozen for 1 to 2 minutes longer.
What is the difference between sambusa and samosa?
Sambusa use thin pastry strips and are usually filled with spiced minced meat, onion and fresh green chili. Many samosas have a thicker pastry and a potato and pea filling.
Can I use fish or vegetables instead of meat?
Yes. Flaked cooked fish with onion and chili is a traditional alternative, and a lentil or vegetable filling works if you cook it just as dry.
How long does it take to make Sambusa (Djiboutian Spiced Meat Pastries)?
About 1 h 25 min in total: 40 min of preparation and 45 min of cooking.
How many calories are in Sambusa (Djiboutian Spiced Meat Pastries)?
About 330 kcal per serving, with 14 g of protein, 29 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 29 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 450 mg |
Estimated values, calculated from the ingredients.
