Djiboutian Fried Spiced Beef Pastry

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Crispy, golden parcels of thin pastry wrapped around warmly spiced ground beef, onions, and herbs — Djiboutian sambuusa are a beloved street snack sold from carts in the capital. The filling is fragrant with cumin, cardamom, and turmeric, balanced by a touch of green chili heat. Best eaten hot with a squeeze of lemon or a side of fresh chutney.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 30 gCarbs
• 2 gFiber
• 2 gSugar
• 17 gProtein
• 480 mgSodium
• 280 mgPotassium
• 55 mgCalcium
• 3.2 mgIron
• 4 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the filling

• 1 lb (450 g) lean ground beef
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 small green chili, finely chopped
• 2 tbsp chopped fresh cilantro
• 1 tbsp fresh lemon juice
• 1/2 tsp salt, plus more to taste
• 2 tbsp neutral oil

For assembly and frying

• 20 sheets spring roll or samosa wrappers (about 8-inch squares)
• 3 tbsp all-purpose flour mixed with 4 tbsp water (slurry)
• 3 cups neutral oil, for frying

Directions

1. Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes, then stir in garlic, ginger, and green chili and cook 30 seconds until fragrant.
2. Add the ground beef to the skillet and break it up with a spoon. Season with cumin, coriander, cardamom, turmeric, cinnamon, and salt. Cook, stirring occasionally, until the beef is browned and any liquid has evaporated, about 8 minutes.
3. Stir in the chopped cilantro and lemon juice, taste for seasoning, and transfer the filling to a bowl to cool completely before assembling.
4. Lay one wrapper on a clean surface in a diamond shape. Spoon about 1 1/2 tablespoons of filling near the bottom corner, fold the corner up over the filling to form a triangle, then continue folding the strip across itself to the top edge. Seal the final edge with flour slurry.
5. Repeat with remaining wrappers and filling, keeping finished pastries covered with a damp towel to prevent drying out.
6. Heat 3 cups of neutral oil in a deep saucepan to 350°F (175°C). Fry 4 to 5 pastries at a time, turning once, until deep golden brown and crisp, about 3 to 4 minutes per batch.
7. Drain on a wire rack or paper towels and serve hot with lemon wedges or your favorite chutney.

Cook’s Notes

• Chilling the cooked filling in the refrigerator for 15 minutes makes it easier to handle and less likely to tear the delicate wrappers.
• Keep wrappers covered with a slightly damp cloth while assembling so they stay pliable and won't crack.
• Maintain oil temperature around 350°F; if it drops too low the pastries absorb oil, and if too hot they brown before the filling heats through.
• For an authentic Djiboutian touch, serve with a side of fiery green chili-tomato sauce or a yogurt-cilantro dip.
• Pastries can be assembled ahead and frozen raw; fry directly from frozen, adding about 1 extra minute to the cook time.

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