Sambusa

Name: Sambusa
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Djiboutian
Ingredients: 250g ground beef; 1 large onion, finely diced; 2 green chilies, minced; 3 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/2 tsp ground coriander; 20 spring roll wrappers; 2 tbsp flour mixed with water for sealing; Vegetable oil for deep frying; Salt and pepper to taste; Fresh cilantro, chopped

Sambusa (sam-BOO-sa)

Djiboutian Stuffed Pastry Triangles

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 280 kcal

Crispy triangular pastries filled with spiced ground beef, onions, and green chili, deep-fried to golden perfection. These savory snacks are an essential part of Ramadan iftar tables across Djibouti.

Nutrition & Info

Protein 12.0g

Carbs 22.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

mixing bowl frying pan deep pot slotted spoon rolling pin

Presentation Guide

Vessel: serving platter lined with paper

Garnishes: lemon wedges

Accompaniments: spicy dipping sauce, tamarind chutney

Ingredients

250g ground beef
1 large onion, finely diced
2 green chilies, minced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground coriander
20 spring roll wrappers
2 tbsp flour mixed with water for sealing
Vegetable oil for deep frying
Salt and pepper to taste
Fresh cilantro, chopped

Instructions

1
Cook the ground beef in a frying pan over medium heat, breaking it apart, for eight minutes until browned. Drain any excess fat from the pan.
2
Add diced onion, garlic, green chilies, cumin, cinnamon, and coriander to the beef. Cook for five minutes until onions are soft. Season with salt and pepper, stir in cilantro, and let cool.
3
Cut spring roll wrappers into long strips about eight centimeters wide. Place a tablespoon of filling at the bottom corner of each strip.
4
Fold the corner over the filling to form a triangle, then continue folding flag-style up the strip to create a neat triangular packet. Seal the edge with flour paste.
5
Heat oil to 170C in a deep pot. Fry the sambusas in batches for three minutes per side until golden brown and crispy throughout.
6
Drain on paper towels and serve hot with a squeeze of lemon and spicy dipping sauce.

💡

Did You Know?

During Ramadan in Djibouti, the aroma of frying sambusas fills entire neighborhoods in the hour before iftar, creating an irresistible anticipation of the evening meal.

Chef's Notes

Equipment Tips

mixing bowl
frying pan
deep pot
slotted spoon
rolling pin

Garnishing

lemon wedges

Accompaniments

spicy dipping sauce, tamarind chutney

The Story Behind Sambusa

The sambusa arrived in Djibouti through the ancient Indian Ocean trade networks that connected the Horn of Africa with India and the Arabian Peninsula. The word itself derives from the Persian sanbosag, which traveled along spice routes to become samosa in India and sambusa in East Africa. In Djibouti, the filling was adapted to local tastes with the addition of green chilies and a distinctive spice blend. Today, sambusas are inseparable from Ramadan celebrations, where families prepare hundreds for iftar gatherings.

🕐 Traditionally enjoyed ramadan iftar, snack 📜 Origins: Indian-Arab trade route influence

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