Djibouti samosas make a wonderful appetizer or snack anytime. Delightful little meat and onion crispy treats. They were a little intimidating to make at first. Anytime I see a recipe for dough that is just flour and water, it makes me a little nervous but the truth is they came out wonderfully. If you wanted to save some time, you could probably use a wonton wrapper. The sauce was excellent and a perfect introduction to our Djibouti meal.
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Djibouti Samosas (Meat and Onion Pastry)
- For the Sauce:
- 2 cloves garlic minced
- 2 Tablespoons olive oil
- 1 Tablespoon crushed arbol chilies
- 1 can diced tomatoes
- 2 Tablespoons Apple Cider vinegar
- 1 teaspoon cumin
- For the dough:
- 2 cups flour
- pinch of salt
- water as needed
- For the filling:
- 2 Tablespoons oil
- 1 lb. minced meat beef, goat or lamb would be typical
- 2 onions finely diced
- 3 leeks finely diced
- 1 teaspoon ground cumin
- salt and pepper to taste
- To cook the Samosas
- Oil for frying
- Saute garlic and arbol chilies in olive oil for 5 minutes.
- Add in the tomatoes, vinegar and cumin and simmer for 10 minutes
- Set aside and serve with the samosas
- For the dough:
- sift together flour and a pinch of salt
- Add in water slowly so that the mixture becomes a stiff dough.
- Shape into a ball and allow to rest
- For the filling
- Meanwhile, add oil to a frying pan and fry the meat for a few minutes
- Add in the onions and leeks
- Season with cumin and salt and pepper to taste
- Fry together until the meat is cooked through and the onions and leeks are soft.
- Roll out the pastry dough on a floured surface and cut into squares about 4" x 4".
- Put a tablespoon of the meat mixture in the middle and fold over to make a triangle
- Seal the edges by pressing them together firmly.
- Heat oil in a pan or deep fryer and cook until golden brown and crispy.
- Remove them with a slotted spoon and set on a paper towel to drain off any excess oil
- Serve hot with the sauce, Enjoy!