Djibouti Sanbusa
Sanbusa, a delightful pastry treat, is a popular dish in Djibouti and throughout the Horn of Africa. This savory snack, often enjoyed during Ramadan, has a rich tradition influenced by Indian samosas due to ancient trade routes. Sanbusa features a crispy shell filled with a flavorful blend of meats or vegetables, making it a versatile and beloved dish across different cultures in Djibouti.
Ingredients
- Flour - 2 cups
- Water - 1 cup
- Salt - 1 teaspoon
- Oil - 2 tablespoons
- Ground Beef - 1 pound
- Onion - 1 large, chopped
- Garlic - 2 cloves, minced
- Cumin - 1 teaspoon
- Coriander - 1 teaspoon
- Chili Pepper - 1, chopped
- Cilantro - 1/4 cup, chopped
- Pepper - to taste
Preparation Instructions
Making the Dough
To prepare the dough, combine the flour, salt, and oil in a large bowl. Gradually add water while mixing until a smooth dough forms. Knead the dough for about 10 minutes. Once done, cover it with a damp cloth and let it rest for 30 minutes to ensure the dough is pliable and easy to work with.
Preparing the Filling
In a hot skillet, add a tablespoon of oil and sauté the onion until translucent. Add the garlic and stir until fragrant. Increase the heat and add the ground beef, cooking until browned. Mix in the cumin, coriander, and chili pepper, stirring well to combine all the flavors. Finish by adding cilantro and seasoning with pepper to taste. Allow the filling to cool slightly before proceeding.
Assembling the Sanbusa
With the dough rested, divide it into small balls about the size of a golf ball. Roll each ball into a thin circle. Cut each circle in half to form two semicircles. Wet the straight edge of the semicircle with a bit of water, fold it to form a cone, and seal the edge by pressing it together. Fill each cone with a spoonful of the ground beef mixture, leaving enough space to seal the top. Pinch the top edges to close the sanbusa snugly.
Cooking the Sanbusa
Heat enough oil in a pan to deep fry the sanbusa to a temperature of 350°F (175°C). Carefully add the filled sanbusa to the oil without overcrowding. Fry for 3-4 minutes or until they are golden brown and crispy. Remove them from the oil and drain on paper towels. Repeat the process for all sanbusas. Monitor the timer to ensure even cooking and the perfect texture.
Enjoying Your Sanbusa
Djibouti Sanbusa can be enjoyed hot and fresh, either on its own or with a side of tangy chutney or yogurt dip. They make an excellent appetizer for gatherings or a sumptuous snack during festive occasions. Embrace the diverse flavors and the crunch of each bite, reflecting the culinary history and cultural richness of Djibouti.