Ethiopian Lentil Sambusa
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
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
Store leftover sambusas in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until crispy and heated through.
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