Samboussa
(Djibouti Samosas) Recipe
Origin: Djibouti Period: Traditional
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Ingredients:
2l oil
500g flour
2kg minced meat
5 onions, finely diced
3 leeks, finely diced
1 tsp cumin
salt and black pepper to taste.
Samboussa
(Djibouti Samosas) Preparation:
Method:Sift the flour and a pinch of salt to a bowl. Add just enough water so that the mixture comes together as a stiff dough. Shape into a ball and allow to rest.
Meanwhile add 4 tbsp oil to a frying pan and fry the meat for a few minutes. Add the onions and leeks season with salt and pepper then fry until the meat is done and the onions have softened.
Roll the pastry out on a floured surface and cut into triangles. Place a tablespoon of the meat mixture in the centre of the triangle and fold over to form a samosa. Heat the oil in a wok until almost smoking and place the samosas one at a time in this. Cook until golden brown and crisp on all sides, remove with a slotted spoon and drain on kitchen paper. Allow to cool a little then serve with African hot sauce.
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More main course recipes... More Traditional recipes... More recipes for Meat... More recipes for Pies and Tarts... More Frying recipes...
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Other recipes with meat and flour as primary ingredients:
Maharagwe
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