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

"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," says the chef

Kiano Moju looked 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 the AfriCali cookbook. "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."

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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.

4. Place one of the triangles on a cutting board with the central point facing upward. Dip fingertip into flour mixture, and moisten wrapper down the left side of the triangle. Form into a cone by pulling up corners of the long side and turning under to overlap with wet side and pressing to seal. Hold cone upright, and fill with 1 tablespoon of the feta mixture. Press opening to close. Brush remaining flap of wrapper with flour mixture, and fold over base to seal. Check that the samosa has no gaps, or it will leak when fried.

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