Djiboutian Sambusa

Ingredients

• 20 spring roll or samosa wrappers
• 400g ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp xawaash spice blend
• 1 chili pepper, minced
• 2 tbsp fresh cilantro, chopped
• Vegetable oil, for frying
• 1 tbsp flour mixed with water (for sealing)
• Salt to taste

Instructions

1. 1Heat a little oil in a pan and sauté the onion and garlic until softened.
2. 2Add the ground meat, xawaash spice blend, and chili, cooking until the meat is browned and cooked through with no excess liquid remaining.
3. 3Stir in the fresh cilantro and season with salt, then let the filling cool completely.
4. 4Lay out a wrapper and place a spoonful of filling near one corner, then fold into a triangle shape, continuing to fold along the length of the wrapper.
5. 5Seal the final edge with a dab of the flour-water paste.
6. 6Repeat with the remaining wrappers and filling.
7. 7Heat vegetable oil in a deep pan to medium-high heat and fry the sambusa in batches until golden brown and crisp, about 3-4 minutes per batch.
8. 8Drain on paper towels and serve hot with a spicy dipping sauce.

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