Djiboutian cuisine combines Somali, Afar, Yemeni, and French traditions, as well as some South Asian (particularly Indian) culinary influences. A range of Middle Eastern spices, ranging from saffron to cinnamon, are often used in local recipes. The lentil (Lens culinaris or Lens esculenta) is a kind of legume that may be eaten. It's a lens-shaped annual plant with lens-shaped seeds. Djibouti Lentils is a traditional spicy lentil dish that can be found all across the nation. It's a healthful and appetizing dish with Indian elements like chilies, ginger, and other spices.

Ingredients:

• 4 tablespoons butter,1 medium-hot pepper, seeded and chopped,2 large red onions, peeled and finely chopped1 tablespoon grated fresh ginger2 garlic cloves, crushed,1 cup split red lentils,1 cup stewed tomatoes5 cups water2 teaspoons Berbere Sauce or garam masala,1 teaspoon salt,1/4 teaspoon black pepper,1/4 teaspoon cumin,1/4 teaspoon ground coriander seeds
  

Instructions:

• Melt the butter in a saucepan then fry the hot pepper and onions over medium heat for 10 minutes or until the onions began to brown.
• Add the ginger and garlic then stir-fry over medium/high heat for 2 minutes.
• Add the remaining ingredients and bring to a boil then reduce heat to medium/low.
• Cover and cook for 45 minutes, stirring frequently and adding more water if needed.
• Serve hot with cooked rice or mashed potatoes.

Originally from Djibouti, a former French colony located between Ethiopia and Somalia, skoudehkaris is a flavorful rice dish seasoned with cardamom and cooked with lamb, however, chicken, beef, or fish can sometimes be substituted. Cumin, cloves, cayenne pepper, cinnamon, and tomatoes are added to this thick, spicy stew, transforming it into a warm and hearty comfort food dish. The spices and herbs are cooked with onions until soft, then the lamb is browned, followed by tomatoes and water. When the meat is ready, add the rice to the saucepan and continue to cook for another 20 minutes. Finally, the air is filled with fragrant spices, and the meat melts in your tongue.

Ingredients:

• 1 pound lamb,1 large red onion,2-3 tomatoes (approx 1 to 1-1/2 pounds),2 tbsp niter kibbeh (recipe) or clarified butter (ghee),cumin,Whole cloves,Cardamom,Cayenne pepper,Cinnamon,Salt,Black pepper,Basmati rice

Instructions:

• Begin by melting the niter kibbeh in a karahi or dutch oven (maybe a high-sided pan) on high and brown the lamb, bones and all. Once browned, remove the meat cubes & bones, and put in the onions. Saute until the strings are soft.
• Add the lamb back in, along with the tomatoes. Season with 1 tsp cumin, 1 tsp cardamom, 1/4 tsp cayenne pepper, 1/2 tsp ground cinnamon, 1/2 tsp black pepper, and two whole cloves. Stir-fry for 4-5 minutes until the juice starts coming out of the tomatoes.
• Cover with water, and bring to a boil. Lower the temps, cover, and simmer for 40-45 minutes. Add a little water if it starts to dry out.
• Next, remove the bones and add the rice. Add enough water to cover again, plus 1/4 inch or so. Bring back to a simmer, cover and let go for about 20 minutes, or until the rice is cooked.
• Let stand for 10 minutes before serving. Bowls work best.

Harira is a Moroccan soup made with tomatoes, lentils, and chickpeas. It frequently appears on lists of must-try Moroccan cuisine because of its wonderful fragrance and zesty taste. It's a common dish in Moroccan households and restaurants, and it's also available as street food. The name harira comes from the Arabic word for silk and refers to the texture of the soup after it has been thickened with eggs or a tedouira (flour and water) mixture. The tedouira (thickener) may contain yeast and should be fermented for a day or two.

Ingredients:

• 300 g beef or veal, cubed, 150 g green lentils, 150 g tinned chickpeas, 400 g tomatoes, blanched, peeled and chopped, 100 ml tomato paste, 3 lemons, quartered, 150 g celery, finely chopped, 1 large onion, finely chopped, 1 bunch coriander, finely chopped, 1 bunch parsley, finely chopped, 1 tsp ground cumin, 1 pinch saffron, 100 g sifted flour, 500 ml water, 1 large handful angel-hair pasta, Salt and pepper, to taste, 2 sparkling water

Instructions:

• Add oil to a large casserole dish along with the meat, cumin, saffron, coriander, parsley, onion, celery and salt. Cook for 5 minutes then add the sparking water and cook for a further 10 minutes.
• Add the rinsed lentils and chickpeas and allow to cook for 50 minutes.
• Add the tomatoes and tomato purée and allow to cook for a further 20 minutes.
• Mix the flour with 500 ml cold water and mix well with a whisk to prevent lumps. Pour this mixture into the casserole, making sure you stir all the time.
• Add the pasta and allow to cook for 10 minutes.
• Serve hot in serving bowls, garnished with the lemon slices. Lemon juiced can be squeezed into the harira according to your guests' taste.

Samosas (also known as Sambusas) are fried pastries stuffed with lamb and onions. This quick and easy appetizer comes from Djibouti, but you'll enjoy it no matter where you are all around the world. Samosas from Djibouti are a delicious appetizer or snack for any occasion. Crispy beef and onion delights are delicious. When guests see a dough recipe that consists of flour and water, I am a little apprehensive, but they turned out beautifully. You could definitely use a wonton wrapper if you wanted to save time. The sauce was delicious and a great way to start the Djibouti dinner.

Ingredients:

• 2 cups Flour,¾ cups Water,½ tsp Salt,1 Onion, chopped,1 cup leeks, chopped into rounds,1 tbsp olive oil,½ tsp Cumin,½ tsp Paprika,⅓ tsp Allspice,1 lb Lamb, Salt, Pepper, Oil for frying
  

Instructions:

• In a medium bowl, mix the flour with the saltwater a few tablespoons at a time, using your hands to combine. The dough should come together in a smooth ball that is not sticky or crumbly! Cover with plastic wrap and set aside.
• Heat 1 tbsp olive oil in a pan over medium heat. Add the onions and leeks and saute for a few minutes until they begin to cook. Add the seasonings and cook for another minute.
• Add the lamb into the pan, using a spoon to break the meat up. Cook until meat is fully browned. Remove from heat.
• Flour a clean surface and lay your dough onto the surface. Use a rolling pin to roll out your dough as thin as possible, making it almost paper-thin. Cut the dough into 4-inch squares, re-rolling the scraps as necessary
• Lay your squares on the surface in front of you, and put about 1 tbsp of filling in each. Brush the edges of the square with water. Fold diagonal corners to meet each other, making a triangle. Use your fingers to press the edges together.
• Heat oil in a frying pan until it is hot enough that your test samosa bubbles within 3-5 seconds of being dropped into the oil. Cook until browned on one side, then flip and cook until brown on the other.
• Remove to a paper towel-lined plate. Serve and enjoy!

Banana Fritters is a delicious crispy dessert that may be served warm or with a sprinkle of syrup or a blob of ice cream! It's also a terrific way to use up any extra or leftover bananas! The dessert is really quick and simple to prepare. You've probably had banana fritters in a Chinese or Southeast Asian restaurant; they're usually served hot with ice cream and syrup. Pisang Goreng is another name for this, which is used in Indonesian, Malaysian, and Singaporean cuisine. It simply refers to a banana that has been battered and deep-fried.

Ingredients :

• ½ cup milk,2 bananas, mashed,2 cups all-purpose flour,½ teaspoon salt,3 teaspoons baking powder,2 eggs, beaten,1 tablespoon margarine, melted,1-quart vegetable oil for frying,½ cup confectioners' sugar
  

Instructions:

• In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
• Heat the oil in a large skillet to 365 degrees F (180 degrees C).
• Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown.
• Remove fritters from the oil and drain on paper towels.
• Dust the fritters with confectioners' sugar and serve while warm.