Sambusa Jibna

Overview

Sambusa Jibna is a beloved Horn of Africa snack featuring a crisp pastry shell wrapped around a creamy, savory filling. The name hints at its spirit: a cheese-centric sambusa where briny feta often stars alongside fresh aromatics such as finely chopped onion and herbs like parsley and cilantro. In homes and street stalls alike, the pockets are folded into neat triangles and fried in shimmering oil until golden. While variations exist across regions and families, the essential character remains: a balance of salty, tangy, and herbaceous notes contained in a crisp shell. The version below draws on common traditions while offering a reliable approach you can repeat for gatherings, holidays, or a cozy snack.

Ingredients

• samosa wrappers (about 20 sheets)
• feta, crumbled (200 g)
• mozzarella, shredded (100 g)
• onion, very finely minced (1 small)
• green chili, finely minced (1, adjust to preference)
• parsley, finely chopped (2 tablespoons)
• cilantro, finely chopped (2 tablespoons)
• mint, finely chopped (1 tablespoon)
• nigella seeds (1 teaspoon)
• cumin, ground (1/2 teaspoon)
• black pepper, freshly ground (to taste)
• salt (to taste)
• lemon juice (1 to 2 teaspoons)
• flour (2 tablespoons, for sealing paste)
• water (3 to 4 tablespoons, for sealing paste)
• oil (neutral, enough for shallow or deep frying)

Equipment

• Mixing bowls
• Fork or whisk
• Knife and cutting board
• Small saucepan or sturdy pot for frying, plus a slotted spoon
• Cooling rack or paper towel–lined tray
• Optional: kitchen thermometer

Preparation

1. Combine the filling: In a bowl, mix the crumbled feta with the shredded mozzarella. Add the minced onion and green chili, then fold in the chopped parsley, cilantro, and mint. Sprinkle in the nigella seeds, cumin, and a pinch of black pepper. Season with a modest amount of salt, then brighten with lemon juice. Taste and adjust with additional lemon juice or a little more black pepper as needed.
2. Make the sealing paste: In a small cup, whisk the flour with the water until smooth and thick enough to act like glue. If it feels too stiff, add a touch more water; if too thin, sprinkle in a bit more flour.
3. Prepare the wrappers: Keep the samosa wrappers covered with a lightly damp towel so they remain pliable. Place one samosa wrappers sheet on your work surface and position a spoonful of filling near one end. Fold into a tight triangle, tucking in the edges as you go, and dab the final flap with the flour and water paste to seal. Repeat with remaining samosa wrappers.
4. Heat for frying: Add oil to your pot, leaving enough headroom for safety. Bring the oil to a steady medium heat; a small piece of samosa wrappers should bubble gently on contact. If available, use a thermometer to monitor the oil temperature. Set a timer to keep batches consistent.
5. Fry the pockets: Slide a few sambusas into the hot oil without crowding. Turn occasionally for even coloring. When crisp and deep golden, lift out with a slotted spoon and place on a rack or towel to drain. Allow the oil to return to proper heat between batches.
6. Taste and season: While still warm, you can add a light pinch of salt if needed. Serve immediately or keep warm in a low oven while you finish the rest.

Serving Suggestions

Serve the sambusas hot with a squeeze of extra lemon juice, or pair them with a simple yogurt dip and a fresh salad. For gatherings, place them on a platter with additional chopped parsley and cilantro scattered on top for color.

Tips and Variations

• Balance the filling: If the mixture tastes very salty from the feta, blend in a bit more mozzarella to soften the flavor.
• Spice profile: A tiny extra pinch of cumin and black pepper can deepen the aroma without overpowering the herbs.
• Herb swaps: If you are out of cilantro, increase the parsley; if you love cool brightness, keep the mint at the forefront.
• Folding insurance: Ensure a proper seal by using enough flour and water paste and pressing the edge firmly.
• Frying control: Keep the oil at a steady medium heat and use a timer so each batch cooks evenly.

Make-Ahead, Storage, and Reheating

• Make-ahead: Assemble and freeze in a single layer, then transfer to a bag. Fry straight from frozen in gently heated oil, taking care to maintain temperature.
• Short-term storage: Refrigerate leftovers and re-crisp in a hot oven; a brief pass can restore the shell after contact with oil.
• Refreshing flavor: A touch of warm lemon juice just before serving perks things up.

Frequently Asked Questions

Can I bake instead of fry?

Yes. Brush lightly with oil and bake on a rack set over a tray until crisp and golden, turning once for even color.

How do I prevent leaks?

Keep the folds tight, avoid overfilling, and seal thoroughly with the flour and water paste. Fry in properly heated oil so the crust sets quickly.

Is the filling spicy?

Heat depends on your green chili. For mild results, seed the green chili or use less. For more kick, add a bit more black pepper too.

Troubleshooting

• Too salty: Increase mozzarella or balance with a few drops of lemon juice.
• Filling too loose: Reduce added lemon juice and ensure the fold is snug; chill the mixture briefly before filling.
• Pale or soggy crust: The oil is likely too cool; let the oil recover between batches and keep an eye on the heat with a timer and thermometer.
• Wrappers tearing: Keep samosa wrappers covered so they do not dry out, and handle gently during folding.