How to Make the Perfect Sambusa
Ethiopian · Medium · 60 min · 6 servings
Sambusa are crispy fried Ethiopian pastries filled with a spiced lentil or ground beef mixture, folded into triangular parcels and sealed before deep frying until golden and crunchy. They are a popular street food and appetizer served throughout Ethiopia, particularly during Ramadan.
Why this recipe works
This Sambusa recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 12 sheets spring roll wrappers or homemade sambusa pastry
- 1.5 cups cooked green lentils
- 1 medium white onion finely diced
- 2 tsp berbere or cumin and chili powder mix
- 2 tbsp all-purpose flour mixed with water for sealing paste
- 3 cups vegetable oil for deep frying
Step by step instructions
Step 1: Prepare the Filling
In a skillet over medium heat, add a tablespoon of oil and saute the diced onion for 6 minutes until soft. Add the spice blend and stir for 1 minute. Add the cooked lentils and mash them slightly with a fork while stirring so the mixture is thick and holds together. Season with salt and allow the filling to cool completely before assembling.
Step 2: Fold the Sambusas
Take a spring roll wrapper and fold it into a cone shape, sealing the edge with the flour paste. Place 2 tablespoons of cooled filling into the cone, pressing it down gently. Fold the open top over to create a tight triangle and seal all edges firmly with the flour paste. Repeat with remaining wrappers and filling.
Step 3: Heat the Oil
Pour the vegetable oil into a deep heavy pot and heat to 175 degrees Celsius or 350 degrees Fahrenheit. Test the temperature by dropping a small piece of pastry into the oil. It should sizzle immediately and rise to the surface. Do not add sambusas to cold or barely warm oil as they will absorb excessive grease.
Step 4: Fry Until Golden
Working in batches of 3 to 4 at a time, carefully lower the sambusas into the hot oil. Fry for 3 to 4 minutes per side, turning once, until they are deep golden brown and completely crispy on all sides. Remove with a slotted spoon and drain on paper towels. Serve hot with a dipping sauce of yogurt or hot green chili sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- spring roll wrappers → homemade dough made from flour, water, and a pinch of salt rolled very thin
- green lentils → well-seasoned ground beef cooked with onions and spices for a meat filled version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not cooling the filling before assembling which creates steam inside the pastry and causes it to burst open during frying
- Frying in oil that is not hot enough which makes the sambusas greasy and soggy rather than crispy
Nutrition facts
Per serving: 390 calories, 14g protein, 42g carbs, 19g fat, 7g fiber.
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