Ethiopian Lentil Sambusa

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Cook the red lentils in boiling water until tender, about 10-15 minutes, then drain well and set aside.

   Ongeveer 15 min

   Tip van de kok: Do not overcook the lentils; they should be tender but still hold their shape.

2. 2

   Heat vegetable oil in a pan over medium heat.

   Ongeveer 1 min

3. 3

   Add the yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

4. 4

   Stir in the garlic and ginger, cooking for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

5. 5

   Add the berbere spice blend, salt, and black pepper to the pan, cooking for 1-2 minutes to toast the spices.

   Ongeveer 2 min

   Tip van de kok: Toasting the spices enhances their flavor.

6. 6

   Remove the pan from the heat and stir in the cooked red lentils, mixing thoroughly to combine.

   Ongeveer 1 min

7. 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.

   Ongeveer 1 min

   Tip van de kok: The slurry should be thick enough to act as glue.

8. 8

   Take one spring roll wrapper and lay it flat on a clean surface.

9. 9

   Place a spoonful of the lentil filling near one corner of the wrapper.

   Tip van de kok: Do not overfill to prevent bursting during frying.

10. 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.

    Tip van de kok: Aim for tight rolls to keep the filling secure.

11. 11

    Dab a little of the flour slurry on the final corner to seal the sambusa securely.

12. 12

    Repeat the filling and folding process with the remaining wrappers and lentil mixture.

    Ongeveer 10 min

13. 13

    Heat vegetable oil for frying in a deep pot or skillet to 175°C (350°F).

    Ongeveer 5 min

    Tip van de kok: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

14. 14

    Carefully place a few sambusas into the hot oil, ensuring not to overcrowd the pot.

15. 15

    Fry for 2-3 minutes per side, or until golden brown and crispy.

    Ongeveer 6 min

    Tip van de kok: Turn them gently to ensure even browning.

16. 16

    Remove the fried sambusas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

    Ongeveer 1 min

17. 17

    Serve hot and enjoy!