Quirky Foodster
  1. Back

Appetizers

Fadira (Sabayaad Stuffed with Onion and Meat)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 300 g Plain flour
  • 170 ml Warm water
  • 4g Salt
  • 60 ml Vegetable oil, for dough and frying
  • 1 medium Onion, finely chopped
  • 150 g Ground beef or lamb
  • 2g Ground cumin
  • 2g Chilli flakes
  • to taste Salt and pepper

Method

  1. Make the dough by combining flour, salt and warm water, kneading until smooth. Cover and rest for 20 minutes.
  2. Meanwhile, sauté the onion in a little oil until soft, then add the meat, cumin, chilli flakes, salt and pepper, cooking until the meat is browned. Cool completely.
  3. Divide the dough into 8 balls. Roll each ball thin, place a spoonful of filling in the centre, then fold the edges in to enclose and gently flatten into a square or round parcel.
  4. Heat a little oil in a frying pan over medium heat and fry each stuffed flatbread for 3-4 minutes per side until golden and cooked through.
  5. Serve warm, on their own or with a cup of spiced tea.

Introduction: Fadira is a savoury twist on sabayaad, the flaky Djiboutian flatbread, filled with spiced onion and minced meat before frying.

Cultural Background: Fadira is a savoury twist on sabayaad, the flaky Djiboutian flatbread, filled with spiced onion and minced meat before frying. It sits between a bread and a pastry, often served as a starter or light lunch alongside tea.

Tips: Keep the dough covered while you work so it doesn’t dry out and crack when rolled.

Variations: A sweet version omits the meat filling and instead uses a little sugar and cinnamon between the layers. Fill with sautéed spiced onions, spinach and a little cheese for a vegetarian alternative.

Storage: Refrigerate cooked fadira in an airtight container for up to 2 days.

Reheating: Warm in a dry pan over medium-low heat for 2-3 minutes per side to re-crisp.

Nutrition: Per piece: approx. 210 kcal, 8g protein, 24g carbohydrate, 9g fat, 1g fibre.

FAQs

Q: Can I prepare the dough in advance?
A: Yes, the dough can rest covered in the fridge for up to a day before rolling and filling.

© Arscale 2026