Kiano Moju Shares Her 'Quick, Not Too Heavy and Delicious' Feta and Herb Samosas

Mar. 15, 2025

Kiano Moju’s Samosas.Photo:Morgan Hunt Glaze

Morgan Hunt Glaze

Kiano Mojulooked abroad when searching for a crowd-pleasing tailgating option.

“Samosas are a popular snack across East Africa, typically made with spiced beef wrapped in a thin pastry. Since the traditional beef filling can be time-consuming to make, I created a version that’s quicker but still packed with flavor,” says the author of theAfriCalicookbook. “Using a no-cook filling of feta and fresh herbs, along with store-bought egg roll wrappers, helps to cut down the prep time without sacrificing taste.”

Moju continues, explaining just where the “bite-sized finger food” gets its flavor. “They are 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 made ahead of time so they’re great for tailgating, potlucks or family get-togethers.”

Kiano Moju’s Feta and Herb Samosas

1 (8-oz.) block feta cheese

1 large egg, lightly beaten

1 large handful fresh cilantro, chopped (about ½ cup)

1 large handful fresh flat-leaf parsley, chopped (about ½ cup)

1 large handful fresh mint leaves, chopped (about ½ cup)

1 tsp. dried oregano

1 tsp. coriander seeds

1 Tbsp. all-purpose flour

1 Tbsp. tap water

16 wheat egg roll wrappers

Neutral oil, such as avocado or peanut oil, for frying

Lime wedges, for serving

1.Crumble feta into a small bowl; stir in egg, cilantro, parsley, mint and oregano. Use a mortar and pestle or rolling pin to roughly crush the coriander seeds, and add to feta mixture.

2.Stir together flour and water in a small bowl until it makes a runny but thick paste.

3.Cut egg roll wrappers in half diagonally to form 2 triangles. Keep covered with a damp paper towel to prevent them from drying out while making the samosas.

5.Fill a heavy-bottomed pan with 1 inch of oil, and heat over medium high to 350°. Line a plate with paper towels, and place it beside the stove. Working in batches, add samosas to hot oil; cook, turning every 30 seconds, until they are golden brown, about 2 to 4 minutes. Drain on paper-towel-lined plate. Serve warm with lime wedges.

Serves:8

Active time:1 hour

Total time:1 hour, 5 minutes

source: people.com