Ethiopian
⭐ Highly Rated
1h 30mmedium
EthiopianAppetizer
Recipe Story
origins & traditionsThese traditional Ethiopian sambusas are delightful hand-held pastries featuring a perfectly seasoned lentil filling wrapped in crispy, golden dough. The red lentils are cooked with fragrant spices including berbere, cumin, and turmeric, combined with sautéed onions and fresh ginger for an authentic flavor profile. Each sambusa is carefully folded into the classic triangular shape and pan-fried until beautifully crisp. These vegetarian appetizers are traditionally served during fasting periods in Ethiopian culture but are enjoyed year-round as a popular street food and party snack. The combination of the crunchy exterior with the soft, spiced lentil interior creates an irresistible texture contrast that makes these sambusas absolutely addictive.
Instructions
step by step0/10 done
Rinse lentils thoroughly and cook in boiling water for 15-20 minutes until tender but not mushy. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add finely chopped onions and cook for 5 minutes until softened.
Add minced garlic and grated ginger to the pan, sauté for 1 minute until fragrant.
Stir in cumin, turmeric, paprika, cayenne pepper, and salt. Cook spices for 30 seconds.
Add the cooked lentils to the spiced onion mixture. Mix well and cook for 3-4 minutes, mashing slightly with a fork. Remove from heat and let cool completely.
On a lightly floured surface, roll out flour tortillas slightly thinner. Cut each tortilla into 3 equal strips.
Place 2 tablespoons of lentil filling at one end of each strip. Fold corner over to form a triangle, then continue folding in triangular pattern to seal.
Brush edges with water to help seal the sambusa. Press firmly to ensure edges are closed.
Heat vegetable oil in a large skillet over medium-high heat. Working in batches, pan-fry sambusas for 2-3 minutes per side until golden brown and crispy.
Drain on paper towels and serve immediately while hot and crispy.
Spiced Lentil Sambusa
4.4 (48)
Crispy triangular pastries filled with aromatic spiced red lentils, onions, and berbere seasoning. A beloved Ethiopian appetizer perfect for sharing at any gathering or celebration.
medium
55 min
6 servings
Ingredients
0 of 13 checked
Filling
- 1 1/2 cups lentils, red lentils, rinsed
- 2 tablespoons olive-oil
- 1 pieces onions, finely chopped
- 3 cloves garlic, minced
- 1 teaspoons ginger, freshly grated
Spices
- 1 1/2 teaspoons cumin, ground
- 1 teaspoons turmeric, ground
- 1 teaspoons paprika
- 1/2 teaspoons cayenne
Seasoning
- 1 teaspoons salt
Assembly
- 1/4 cups flour, for dusting
Wrapper
- 6 pieces tortillas, flour tortillas
Cooking
- 1/2 cups vegetable-oil, for frying
Chef Tips
expert advice•For best results, ensure the lentil filling is completely cool before assembling sambusas to prevent soggy pastry.
•You can prepare the filling a day ahead and refrigerate.
•If you prefer a spicier version, increase the cayenne pepper or add fresh chopped jalapeños to the filling.
•These sambusas can also be baked at 375°F for 20-25 minutes, brushed with oil, for a healthier version.
•Serve with a cooling yogurt-based sauce or traditional Ethiopian awaze sauce for dipping.
•The folding technique may take practice, but even imperfect shapes will taste delicious.
•Make sure oil is hot enough before frying to achieve maximum crispiness.
