Kiano Moju looked abroad when looking for a crowd-pleasing option.
“Samosas are a popular snack throughout East Africa, usually made from seasoned beef wrapped in a thin pastry. Since making the traditional beef filling can be time-consuming, I created a version that’s quicker but still full of flavor,” says the author of AfriCali cook. “Using a no-cook filling of feta and fresh herbs, along with store-bought egg roll wrappers, helps reduce prep time without sacrificing flavor.”
Moju continues, explaining where the “bite-sized food” gets its flavor. “They’re crispy on the outside with a creamy, tangy filling that gets nice and soft when fried. The herbs balance out the richness, making them a delicious, not-too-heavy treat,” she says.
She adds, “They’re delicious warm or at room temperature and can be prepared ahead of time, so they’re great for lunch, dinner, or family gatherings.”
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Kiano Moju’s Feta and Herb Samosas
1 (8 oz.) block of feta cheese
1 large egg, lightly beaten
1 large handful fresh cilantro, chopped (about ½ cup)
1 large handful of fresh flat leaf parsley, chopped (about ½ cup)
1 large handful fresh mint leaves, chopped (about ½ cup)
1 teaspoon dried oregano
1 teaspoon of coriander seeds
1 tablespoon all-purpose flour
1 tablespoon of tap water
16 wheat egg roll wrappers
Neutral oil, such as avocado or peanut oil, for frying
Lime slices, to serve
1. Crumble the feta into a small bowl; stir in the egg, cilantro, parsley, mint and oregano. Using a mortar and pestle or rolling pin, roughly crush the coriander seeds and add to the feta mixture.
2. Mix the flour and water in a small bowl until you get a runny but thick paste.
3. Cut the egg roll wrappers diagonally in half to form 2 triangles. Keep them covered with a damp paper towel so they don’t dry out while you make the samosas.
4. Place one of the triangles on the cutting board with the center point facing up. Dip your fingertip into the flour mixture and wet the wrapper down the left side of the triangle. Form the cone by pulling the corners of the long side and turning it down to overlap the wet side and pressing to close. Hold the cone upright and fill it with 1 tablespoon of the feta mixture. Press open to close. Coat the rest of the wrapper with the flour mixture and fold over the base to close. Make sure there are no gaps in the samosa as it will leak when fried.
5. Fill a heavy-bottomed pan with 1 inch of oil and heat over medium-high to 350°. Cover the plate with paper towels and place it next to the stove. Working in batches, add samosas to hot oil; cook, turning every 30 seconds, until golden brown, about 2 to 4 minutes. Drain on a plate lined with a paper towel. Serve warm with lime wedges.
Serving: 8
Active time: 1 hour
Total time: 1 hour, 5 minutes
Categories: Trends
Source: HIS Education