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How to Make Djibouti Samoussa in an Hour

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Samoussa is a delicious snack of Djibouti that reflects the country’s rich history. The recipe is a blend of African, Arab, and Indian influences. These savory triangular pastries are crispy on the outside and filled with seasoned minced meat, carrots, onions, and hot peppers.

These crispy fries are fried to a golden brown and served hot, making them a perfect appetizer or light meal. 

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Prep Time 1 hr
Cook Time 10 mins
Rest Time 2 mins
Total Time 1 hr 12 mins
Cooking Method:
Courses:
Difficulty: Intermediate
Servings: 10
Best Season: Suitable throughout the year
Description

Samoussa is a delicious snack of Djibouti that reflects the country’s rich history. The recipe is a blend of African, Arab, and Indian influences. These savory triangular pastries are crispy on the outside and filled with seasoned minced meat, carrots, onions, and hot peppers.

Background and Origin

The history of the Samoussa in Djibouti traces back through centuries of trade and migration along the Red Sea and Indian Ocean. Djibouti, positioned strategically between Africa and the Arabian Peninsula, has long been a melting pot of cultures. 

The samosa-like pastry likely arrived via Arab and Indian traders, blending with local culinary traditions and evolving into the Djiboutian samoussa.

During Ramadan, samoussas are particularly popular. Families prepare large batches as part of the evening iftar meal to break the fast. It’s also a staple at gatherings, celebrations, and street food stalls across the country. 

Let’s get started on the process of making samoussa. 

Ingredients
  • 4 Cups all-purpose flour
  • 1 tsp Kosher salt
  • 1/2 Tsp Sugar (optional)
  • 1/2 cup Olive oil
  • 1 1/2 Water, lukewarm
  • extra flour for dusting
  • Samosa filling / Minced meat
  • A liter of oil for frying
Instructions
  1. 1
    How to Prepare Djibouti Samoussasamoussas-with-meat-vegetables-recipe-buster (1)
    1. In a big mixing bowl, measure four cups of all-purpose flour. 
    2. Add one teaspoon of kosher salt and a half teaspoon of sugar. Whisk the flour to mix the ingredients. 
    3. Add the water bit by bit while mixing the flour to bring it together. Once the flour absorbs the water, continue mixing with your clean hands to consistency. Transfer the dough to a clean table and knead. 
    4. When the dough achieves consistency, add the olive oil and knead the dough into a ball. Wrap it with a clean film and allow it to rest for half an hour.
    5. Knead the dough after 30 minutes' rest and roll it into a long rope. Cut into pieces and roll each piece into the size of a tennis ball. Wrap the dough balls with a clean film and let them rest for ten to 30 minutes.
    6. On a clean surface, dust it with some flour, take one of the dough balls, sprinkle some flour on it and roll it flat using a rolling pin. The rounded, flattened dough should be about the size of a small plate. Set aside. Repeat until you flat roll on the dough balls. 
    7. Take each rolled dough, spread some olive oil using a food brush, dust with some flour and lay one of the rolled dough on top. Repeat the process until you lay all the rolls on top of one another in batches of five. 
    8. Picking one of the batches of dough, sprinkle some flour on the table and on top of the dough. Roll with the rolling pin into circles 14 inches. Repeat the process until you roll all the dough into 14 inches.
    9. In a hot cast-iron pan on low heat, lay the batches of circular dough in it until it starts to slightly bubble. Turn the dough on the other side so it can bubble too. Repeat until you bubble all the other batches. 
    10. Separate the dough from one another quickly before they dry out. 
    11. Using a knife, divide the batches of dough into two, then into triangular shapes of four. Set aside and divide the rest of the batches. 
    12. Mix 2 tablespoons of all-purpose flour with a little water to make a paste. Fold one side of the triangular-shaped dough on one side, brush the top with the flour paste and wrap the other side of the dough around it to make a pocket. Scoop in your samoussa filling and seal the hole. Repeat the process until you fill the little triangular dough with the samoussa filling you’re using. 
    13. Put the liter of oil to boil on high heat. Fry the samoussa on all sides until golden brown and crispy. 
    14. Serve hot.
    Video Credit: Chef D Wainaina–YouTube
Note

Tips for Making Samoussa

  • You can choose to omit sugar.
  • Use a knife to shape the dough circles after the hot pan process, as desired. 
  • You can make your samoussa filling using minced meat, spices, onion, and some vegetables like carrots and bell peppers. 
  • Always serve samoussa hot, as it can lose its crunchiness when cold. 

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The Djiboutian Samoussa is more than just a snack — it’s a delicious symbol of the country’s cross-cultural identity, reflecting centuries of history, migration, and trade. Crispy, spicy, and satisfying, it’s a must-try for anyone exploring East African cuisine.

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