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.
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
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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.
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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.
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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.
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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.
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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.
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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.
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7
Make a paste for sealing the sambusas by mixing 1/4 cup all-purpose flour with 1/4 cup water until smooth.
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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.
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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.
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10
Seal the end of the wrapper with the flour paste to secure the sambusa.
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11
Heat 6 cups vegetable oil (for deep frying) in a deep pot or wok to 350°F (175°C).
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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.
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13
Remove with a slotted spoon and drain on paper towels.
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14
Serve the sambusas warm with fresh yogurt or a spicy dipping sauce.