Our Ethiopian Lentil Sambusa Recipe is a delicious and flavorful snack that brings a taste of East Africa to your kitchen. These crispy pastries are filled with spiced lentils, making them a satisfying choice for any meal or celebration. Learn how to make this delightful dish from scratch, including tips for perfecting the dough and filling. This unique recipe is sure to showcases the rich flavors of Ethiopian cuisine.
About Ethiopian Lentil Sambusas
Ethiopian Lentil Sambusas are spiced, savory pastries that are similar to samosas. Sambusas have roots in East African cuisine, influenced by Indian and Middle Eastern culinary traditions. They are especially popular in Ethiopian and Somali cuisines.
Typically triangular or half-moon shaped, sambusas have a crispy, flaky exterior and a flavorful filling.
Common Fillings for Ethiopian Sambusas
Sambusas can be filled with a variety of ingredients, including:
- Spiced Lentils: A common vegetarian option, often seasoned with onions, garlic, and spices like Berebe.
- Ground Meat: Beef or lamb is frequently used, often mixed with onions, garlic, and spices for flavor.
- Vegetables: Some variations include mixed vegetables or potatoes, seasoned with spices.
This recipe is dedicated to a spiced lentils filling. However, feel free to create your own filling suggested above as you like.
Instructions
- Dough: The dough for sambusas is usually made from flour, water, and a bit of oil, rolled thin before being cut into circles or triangles.
- Filling: The filling is prepared separately, seasoned well, and then spooned onto the dough.
- Folding: The dough is folded over the filling and sealed to prevent leakage during frying.
- Cooking: Sambusas are typically deep-fried until golden brown and crispy, though they can also be baked for a healthier version.
Serving Suggestions
Sambusas are often served with dipping sauces, such as spicy tomato sauce or chutney. They are popular as appetizers, snacks, or party food, enjoyed at gatherings, celebrations, or simply as street food.
This Ethiopian Lentil Sambusa Recipe is a beloved treat, known for its crispy texture and flavorful filling. It is also a reflection to the rich culinary traditions of Ethiopia and are enjoyed by many both locally and globally.
From my table to yours,
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Ethiopian Lentil Sambusa Recipe
Ingredients
For the Filling
- 1 cup lentils rinsed
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon ground ginger
- 1 tablespoon berbere spice adjust for heat
- 2 tablespoons olive oil
- 2 cups water
- salt to taste
- 1 tablespoon lemon juice
For the Dough
- 2 cups all-purpose flour sifted
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 3/4 cup warm water
Instructions
Prepare the Filling
- In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and ground ginger, and sauté for another minute.
- Stir in the berbere spice and cook for 30 seconds until fragrant.
- Add the rinsed lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the lentils are tender and most of the liquid has absorbed.
- Season with salt and stir in lemon juice.
- Remove from heat and let cool.
Make the Dough
- In a mixing bowl, combine the flour and salt. Add the vegetable oil and mix until crumbly.
- Gradually add warm water, mixing until a smooth dough forms.
- Knead for about 5 minutes until elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
Assemble the Sambusas
- Divide the dough into small balls (about the size of a golf ball).
- Roll each ball into a thin circle on a floured surface.
- Cut the circle in half to form two semi-circles.
- Fold it into a cone shape by bringing the two straight edges together, overlapping them slightly.
- Pinch the edges together to seal the bottom, ensuring there are no openings.
- With the cone shape formed, leave the top open.
- Use a spoon to fill the cone with the lentil mixture, being careful not to overfill (about 1-2 tablespoons should suffice).
- To close the sambusa, wet the edges of the open top with a little water.
- Fold the top over to enclose the filling and pinch the edges firmly to seal, ensuring there are no gaps. Pressing down with a fork along the edges if desired.
- Repeat. Continue this process with the remaining semi-circles and filling.
Cook the Sambusas
- In a frying pan, heat oil over medium heat. You can test the oil by dropping a small piece of dough; if it sizzles, it’s ready.
- Fry the sambusas in batches until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels.
Serve
- Cool slightly.
- Enjoy the sambusas warm.
Notes
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