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.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings5
Yield20 pastries
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
- 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.
- 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.
- Stir in the chopped cilantro and lemon juice, taste for seasoning, and transfer the filling to a bowl to cool completely before assembling.
- 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.
- Repeat with remaining wrappers and filling, keeping finished pastries covered with a damp towel to prevent drying out.
- 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.
- 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.
More Djibouti Recipes You’ll Love
Craving more flavors from Djibouti? Try these traditional recipes:
