Sambusa
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.
Golden and crispy Ethiopian fried pastry parcels filled with spiced lentils or meat, perfect as a snack or starter.
Nutrition per serving
Ingredients
pastry
filling
spice
sealing
cooking
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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