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Djibouti Samosas (Meat and Onion Pastry)

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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.

Djibouti Samosas

5 from 1 vote
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Djibouti Samosas (Meat and Onion Pastry)

Course Appetizer
Cuisine Djibouti
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24
Author International Cuisine

Ingredients

  • 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

Instructions

  1. Saute garlic and arbol chilies in olive oil for 5 minutes.
  2. Add in the tomatoes, vinegar and cumin and simmer for 10 minutes
  3. Set aside and serve with the samosas
  4. For the dough:
  5. sift together flour and a pinch of salt
  6. Add in water slowly so that the mixture becomes a stiff dough.
  7. Shape into a ball and allow to rest
  8. For the filling
  9. Meanwhile, add oil to a frying pan and fry the meat for a few minutes
  10. Add in the onions and leeks
  11. Season with cumin and salt and pepper to taste
  12. Fry together until the meat is cooked through and the onions and leeks are soft.
  13. Roll out the pastry dough on a floured surface and cut into squares about 4" x 4".
  14. Put a tablespoon of the meat mixture in the middle and fold over to make a triangle
  15. Seal the edges by pressing them together firmly.
  16. Heat oil in a pan or deep fryer and cook until golden brown and crispy.
  17. Remove them with a slotted spoon and set on a paper towel to drain off any excess oil
  18. Serve hot with the sauce, Enjoy!

 

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