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Sambuus Digaag (Chicken Samosas)

Chicken Samosas (Sambuus Digaag)

  • Servings: 24-26
  • Difficulty: midium
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These are delicious, crispy, golden sambuus/samosas. You can eat them as a snack, appetizer, or anytime. You can freeze them for up to 3 months. I have made a video showing you how to create, fill and wrap them. I usually make them during Ramadan, but I also make them whenever we crave them. Yum!



1 lb ground chicken

¼ cup olive oil

1 medium onion, minced, or diced small

5 garlic cloves, minced

1 cup shredded carrots

1 medium red bell pepper, diced

1 medium yellow bell pepper, diced

1 medium green bell pepper, diced

3 green onions, diced

¼ cup fresh cilantro, minced

1 tsp salt to taste

1 tsp ground black pepper

1 tsp crushed red pepper flakes

1 tbls dried cilantro

1 tsp turmeric powder

1 tsp chili powder

1 tsp cumin seeds

1 tsp lemon pepper seasoning

1 tsp veggie seasoning


The Chicken Filling

Preheat a large frying pan over medium-high heat and add the oil. Add the cumin seeds, turmeric powder, veggie seasoning, lemon pepper seasoning, chili powder, and crushed red pepper flakes.

Use a wooden spoon to stir them for about a minute, then add the ground chicken. As the chicken cooks, break it up into small pieces in the pan until thoroughly cooked, about 10 minutes.

Add the salt and pepper & stir. Add the garlic & carrots, stir, and cook for about 1-2 minutes.

Add the onion and cook for 2 minutes.

Add all the bell peppers, green onions, and fresh cilantro, stir them, and cook them together well. Taste it and add more salt or ground pepper if needed.

Then add dry cilantro, stir it, and turn off the heat. Using a colander (pasta strainer), pour the filling into the colander to drain the grease and liquid from the sambuus filling. Set it aside for 30-60 minutes to cool, and the filling is ready to be used!

Make a glue by adding 2 tbsp of flour with 3 tbsp of water until you get a soft paste.

To assemble and fry the Sambuus (also see the video)

Using the ready fooliyo (sambuus sheets, egg roll wrappers, etc.)
Take one piece of sambuus sheet and, with the right-angle side towards you, fold one half to the right. Use the flour glue/paste to seal the fold. Repeat with the left side, crossing over your previous fold to make a cone-like pocket. Fill with the filling, tuck in the short front, use the paste, and fold the remaining tip of the dough towards you to get a triangle (make sure to seal the edges well, so the oil doesn’t go in the pastry). Repeat with the remaining dough and filling.

Preheat the oil over medium heat for about 5-7 minutes, or until the thermometer reads 350 F. Fry several sambuus until golden brown on each side. (Each side about 2 minutes)

Drain the cooked sambuus on paper towels, standing it on one of the sambuus corners.


Categories: appetizers, Chicken sambosas, snack, Somali Food

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