Textual Chef Textual Chef

Ethiopian Sambusas

Crispy Ethiopian pastry triangles filled with spiced lentils, onions, and aromatic herbs. These savory appetizers are perfect for entertaining and showcase the rich flavors of Ethiopian cuisine.

65 minMediumServes 2495 cal/serving

EthiopianAppetizerStovetopVegetarianVeganLow CarbNut-FreeLow-SodiumPork-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 1 cup red lentils, rinsed
  • 3 tbsp vegetable oil
  • 6 cups vegetable oil (for deep frying)
  • 1 yellow onion, finely diced
  • 4 cloves garlic cloves, minced
  • 1 inch fresh ginger, grated
  • 2 tsp berbere spice blend
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 jalapeño pepper, finely chopped
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup fresh cilantro, chopped
  • 4 green onions, sliced
  • 1 tbsp fresh lemon juice
  • 24 sheets spring roll wrappers or phyllo dough, thawed if frozen
  • 1/4 cup all-purpose flour
  • 1/4 cup water

Instructions

  1. 1

    In a medium saucepan, combine 1 cup rinsed red lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender and most of the water has been absorbed. Drain any excess water and set aside.

  2. 2

    In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1 finely diced yellow onion and cook until soft and translucent, about 5 minutes.

  3. 3

    Add 4 cloves minced garlic cloves, 1 inch grated fresh ginger, 2 tsp berbere spice blend, 1 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp ground turmeric. Cook for 1-2 minutes until fragrant.

  4. 4

    Add the cooked lentils to the skillet and stir to combine with the spices. Mash the lentils slightly with the back of a spoon while stirring.

  5. 5

    Add 1 finely chopped jalapeño pepper, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Cook for another 3-4 minutes, stirring frequently.

  6. 6

    Remove from heat and stir in 1/4 cup chopped fresh cilantro, 4 sliced green onions, and 1 tbsp fresh lemon juice. Allow the filling to cool completely.

  7. 7

    Make a paste for sealing the sambusas by mixing 1/4 cup all-purpose flour with 1/4 cup water until smooth.

  8. 8

    If using spring roll wrappers, cut them into long strips about 3 inches wide. If using phyllo dough, cut into strips about 3 inches wide and 12 inches long.

  9. 9

    Place 1-2 tablespoons of the lentil filling at one end of each strip. Fold one corner over the filling to form a triangle, then continue folding in a triangle pattern until you reach the end of the strip.

  10. 10

    Seal the end of the wrapper with the flour paste to secure the sambusa.

  11. 11

    Heat 6 cups vegetable oil (for deep frying) in a deep pot or wok to 350°F (175°C).

  12. 12

    Fry the sambusas in batches, 3-4 at a time, until golden brown and crispy, about 2-3 minutes per batch. Turn occasionally to ensure even browning.

  13. 13

    Remove with a slotted spoon and drain on paper towels.

  14. 14

    Serve the sambusas warm with fresh yogurt or a spicy dipping sauce.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

Questions

How hot should the oil be for Ethiopian Sambusas?

For Ethiopian Sambusas, the frying oil is held at 350 F (about 175 C) in step 11. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Ethiopian Sambusas look like when it is ready?

Go by the cues in the method rather than the clock. Step 12: cook until golden brown and crispy.

Is there a substitute for berbere in Ethiopian Sambusas?

The entry for Ethiopian Sambusas calls for 2 tsp berbere spice blend. In its place: Mix paprika and cayenne, three parts to one, with pinches of ground ginger, coriander, cardamom and cumin.

Is Ethiopian Sambusas spicy?

Yes, it is properly hot. The heat in Ethiopian Sambusas comes from 2 tsp berbere spice blend and 1 jalapeño pepper, finely chopped. For a milder plate, halve the berbere; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many carbs are in Ethiopian Sambusas?

One serving (the recipe makes 24) has 12 g of carbohydrate in about 95 calories, with 5 g protein and 3 g fat, plus 1 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Ethiopian entries

All Ethiopian recipes · All Appetizer recipes · All Lentils recipes