AppetizerSnack

Ethiopian Lentil Sambusa

Name: Ethiopian Lentil Sambusa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: ethiopian, east_african
Ingredients: 120 g red lentil rinsed; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 1 tsp ginger grated; 1 tbsp berbere spice blend; 1 tbsp vegetable oil; 0.5 tsp salt; 0.25 tsp black pepper; 12 pcs spring roll wrapper thawed if frozen; 2 tbsp all-purpose flour; 2 tbsp water; 500 ml vegetable oil for frying

These crispy, savory sambusas are a popular appetizer in Ethiopian cuisine. A spiced lentil filling is encased in a thin dough, then fried until golden brown. They offer a delightful crunch and a burst of aromatic flavors.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium

Vegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

filling

120 gred lentil, rinsed
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
1 tspginger, grated
1 tbspberbere spice blend
1 tbspvegetable oil
0.5 tspsalt
0.25 tspblack pepper

wrapper

12 pcsspring roll wrapper, thawed if frozen

slurry

2 tbspall-purpose flour
2 tbspwater

frying

500 mlvegetable oil, for frying

Equipment

slotted spoon · paper towels · large pot · skillet · mixing bowls · whisk

The method

Step by step

1
Cook the red lentils in boiling water until tender, about 10-15 minutes, then drain well and set aside.
About 15 min
Cook’s note: Do not overcook the lentils; they should be tender but still hold their shape.
2
Heat vegetable oil in a pan over medium heat.
About 1 min
3
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
4
Stir in the garlic and ginger, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
5
Add the berbere spice blend, salt, and black pepper to the pan, cooking for 1-2 minutes to toast the spices.
About 2 min
Cook’s note: Toasting the spices enhances their flavor.
6
Remove the pan from the heat and stir in the cooked red lentils, mixing thoroughly to combine.
About 1 min
7
In a small bowl, whisk together the all-purpose flour and water to create a thick slurry; this will be used as a sealant.
About 1 min
Cook’s note: The slurry should be thick enough to act as glue.
8
Take one spring roll wrapper and lay it flat on a clean surface.
9
Place a spoonful of the lentil filling near one corner of the wrapper.
Cook’s note: Do not overfill to prevent bursting during frying.
10
Fold the corner over the filling, then fold in the sides to create a triangular shape, and continue rolling tightly towards the opposite corner.
Cook’s note: Aim for tight rolls to keep the filling secure.
11
Dab a little of the flour slurry on the final corner to seal the sambusa securely.
12
Repeat the filling and folding process with the remaining wrappers and lentil mixture.
About 10 min
13
Heat vegetable oil for frying in a deep pot or skillet to 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
14
Carefully place a few sambusas into the hot oil, ensuring not to overcrowd the pot.
15
Fry for 2-3 minutes per side, or until golden brown and crispy.
About 6 min
Cook’s note: Turn them gently to ensure even browning.
16
Remove the fried sambusas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
17
Serve hot and enjoy!

Keep it good

Storage

Store leftover sambusas in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer at 180°C (350°F) until crispy and heated through.