Samboussa (Djibouti Samosas) is a traditional Djiboutian recipe for a classic dish of meat onions and leeks deep fried in a pastry covering of flour-based pastry. The full recipe is presented here and I hope you enjoy this classic Djiboutian version of: Djibouti Samosas (Samboussa).
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Ingredients:
2l oil
500g flour
2kg minced meat (your preference, though camel is frequently used)
5 onions, finely diced
3 leeks, finely diced
1 tsp cumin seeds
salt and black pepper to taste.
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.
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