📝 About This Recipe
A beloved staple of Beta Israel (Ethiopian Jewish) cuisine, these crispy, triangular pastries are the ultimate intersection of comfort and spice. Each bite reveals a savory heart of earthy brown lentils infused with the warmth of Berbere and aromatic aromatics, encased in a thin, crackling-crisp shell. Whether served for a celebratory Shabbat appetizer or a weekday snack, these sambusas represent a rich heritage of flavor and tradition.
🥗 Ingredients
The Lentil Filling
- 1 cup Brown or Green Lentils (rinsed and picked over)
- 1 large Red Onion (very finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 Serrano Chili (seeded and minced for mild heat)
- 1 tablespoon Berbere Spice Blend (adjust based on heat preference)
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt (or to taste)
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Vegetable Oil (for sautéing)
The Pastry and Assembly
- 12 sheets Spring Roll Wrappers (8x8 inch size, halved into rectangles)
- 2 tablespoons All-Purpose Flour (mixed with 1 tbsp water to make a 'glue' paste)
- 3 cups Neutral Oil (such as canola or sunflower for deep frying)
👨🍳 Instructions
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1
Place the rinsed lentils in a medium saucepan and cover with 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but still holding their shape. Do not overcook into a mush.
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2
Drain the lentils thoroughly in a fine-mesh sieve and set aside to cool slightly.
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3
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the finely diced red onion and sauté for 5-7 minutes until translucent and just beginning to brown.
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4
Stir in the minced garlic, grated ginger, and serrano chili. Cook for another 2 minutes until fragrant.
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5
Add the Berbere spice, cumin, and salt. Toast the spices with the onion mixture for 1 minute to release the essential oils.
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6
Fold in the cooked lentils and chopped cilantro. Mix well, mashing a small portion of the lentils with the back of your spoon to help the filling bind together. Remove from heat and let the filling cool completely.
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7
Prepare your 'glue' by mixing the flour and water in a small bowl until it forms a smooth, thick paste.
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8
Cut your spring roll wrappers into long rectangles (usually about 3-4 inches wide). Keep them covered with a damp paper towel to prevent drying.
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9
Take one strip of pastry. Fold one corner over to form a triangle pocket at the bottom. Fill the pocket with 1 generous tablespoon of the lentil mixture.
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10
Continue folding the strip in a triangular pattern, like folding a flag, until you reach the end of the strip.
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11
Dab a small amount of the flour paste on the final edge and seal the sambusa tightly, ensuring there are no gaps at the corners where oil could seep in.
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12
Heat the frying oil in a deep pot or heavy skillet to 350°F (175°C). You can test the oil by dropping a small piece of dough in; it should sizzle and rise immediately.
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13
Fry the sambusas in batches of 4 or 5. Cook for 2-3 minutes per side, turning once, until they are a deep golden brown and exceptionally crispy.
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14
Use a slotted spoon to remove the sambusas and drain them on a wire rack set over paper towels to maintain maximum crunch.
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15
Serve warm while the pastry is at its crispest.
💡 Chef's Tips
For the best texture, ensure the lentil filling is completely cool before stuffing the pastry to avoid steam making the dough soggy. If you cannot find Berbere spice, a mix of smoked paprika, cayenne, ginger, and cardamom can act as a substitute. Seal the corners perfectly—gaps in the pastry will allow oil to enter, making the interior greasy. You can bake these at 400°F (200°C) for 15-20 minutes, brushing with oil first, though frying is the traditional method for the best flavor. Leftover filling is delicious served over rice or inside a pita.
🍽️ Serving Suggestions
Serve with a side of 'Awaze' (a spicy Ethiopian dipping sauce made from Berbere and honey or wine). Pair with a cool cucumber and tomato salad to balance the warmth of the spices. Enjoy with a cup of strong Ethiopian coffee or spiced tea. Serve as an appetizer alongside other small plates like Gomen (collard greens) or Fit-fit. Accompany with a dollop of Greek yogurt or labneh for a creamy contrast.