How to make Lentis Sambusa ( Lentil-filled Pastry )
Ethiopian Lentil Sambûsa is a popular and delicious snack similar to samosas. These savory pastries are filled with a spiced lentil mixture and are often enjoyed as appetizers or street food in Ethiopia. They are crispy on the outside and flavorful on the inside, making them a favorite among many.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 3/4 cup warm water (more if needed)
For the Filling:
- 1 cup dried lentils (brown or green, soaked and cooked until tender)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 green chili, finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lemon
For Frying:
- Vegetable oil (for deep frying)
Instructions
1. Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour and salt.
- Add the vegetable oil and mix until the mixture resembles coarse crumbs.
- Gradually add the warm water, mixing until a soft dough forms. The dough should be smooth and pliable.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. Prepare the Filling
- Heat the vegetable oil in a skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, ginger, and green chili (if using) and sauté for another 2 minutes.
- Stir in the ground cumin, ground coriander, ground turmeric, ground black pepper, and salt.
- Add the cooked lentils and mix well, allowing the flavors to blend for about 5 minutes.
- Remove from heat and stir in the chopped cilantro and lemon juice.
- Let the filling cool to room temperature.
3. Assemble the Sambûsa
- Divide the rested dough into small, equal-sized balls.
- On a lightly floured surface, roll each ball into a thin circle or oval, about 6-7 inches in diameter.
- Cut each rolled-out dough into halves.
- Take one half, fold it into a cone shape, and seal the edge with a little water.
- Fill the cone with 1-2 tablespoons of the lentil filling.
- Seal the open edge of the cone, making sure it is tightly closed. Use a little water to help seal the edges.
4. Fry the Sambûsa
- Heat vegetable oil in a deep frying pan or pot over medium-high heat.
- Once the oil is hot (you can test by dropping a small piece of dough into the oil; it should sizzle immediately), carefully place a few sambûsa into the oil.
- Fry the sambûsa in batches, turning occasionally, until they are golden brown and crispy. This should take about 3-4 minutes per batch.
- Remove the fried sambûsa with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
5. Serve
