Ecomely

Language

Cambuus digaag (chicken turnovers): recipe illustration
Appetizers & nibbles

Cambuus digaag (chicken turnovers)

Crispy flaky turnovers filled with spiced chicken, onions and herbs. These are typical Somali bite-sized snacks, perfect as an appetizer or a quick bite.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

On the side

Instructions

  1. Cook the chicken in salted water for 20 minutes, drain it and shred it finely.
  2. Thinly slice the onions and the chili, then sauté them in 2 tablespoons of oil for 8 minutes until golden.
  3. Add the garlic, cumin, turmeric, ground coriander and tomato paste, stir for 1 minute, then mix in the chicken and fresh cilantro. Let it cool.
  4. Cut the pastry sheets into 12 cm squares. Place a spoonful of filling in the center of each and moisten the edges with water.
  5. Fold into a triangle and firmly seal the edges with a fork so the oil can't get in.
  6. Beat the egg and lightly brush the surface of the turnovers.
  7. Heat the oil to 170 °C and fry the turnovers for 3 to 4 minutes per side, until nicely golden.
  8. Drain on paper towels and serve hot with hot sauce.

Variations and tips

Oven version. Brush the turnovers with egg and bake them for 20 minutes at 200 °C for a lighter version.

More ideas

Sabaayad (Somali flatbread)40 min · 4 serv. · budget-friendlyBasbaas cagaar (spicy tomato sauce)30 min · 4 serv. · budget-friendlyAnjeero (sorghum crepe)40 min · 4 serv. · budget-friendlyAnjeero digaag (crêpe au poulet)55 min · 4 serv.Anjero dhaqaale (sorghum honey pancake)30 min · 4 serv. · budget-friendlyBaasto basal (onion pasta)30 min · 4 serv. · budget-friendlyBanaan dhadhaar (buttery banana)15 min · 4 serv. · budget-friendlyBariis Basal (onion rice)40 min · 4 serv. · budget-friendly

Original Ecomely recipe.