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EthiopianAuthentic Cuisine

Sambusa of Lentils

Serves 4 to 6 Appetizer vegan, Appetizers

Sambusa of Lentils

Sambusa of Lentils is a beloved staple of Addis Ababa's bustling street stalls, where the enticing aroma of crispy pastries beckons passersby. This home-cooked version captures the essence of those street-side delights, ensuring that the flavors remain as generous and welcoming as the vendors who prepare them. It's a dish that seamlessly blends into the rhythm of daily life, offering a moment of comfort and familiarity.

Each sambusa is a pocket of savory satisfaction, with a filling of tender lentils and onions encased in a perfectly crisp wrapper. The texture is a delightful contrast of crunchy exterior and soft, flavorful interior, making it an irresistible snack or appetizer. Enjoy them fresh from the pan, savoring the way each bite brings a warm, nutty richness that lingers beautifully.

Ingredients

  • 12sambusa wrappers
  • 1 1/2 cupscooked lentils — spiced
  • 1onion — finely chopped
  • for fryingoil

Method

  1. Begin by finely dicing 1 onion. This will ensure that the onion cooks evenly and blends well with the lentils, providing a consistent flavor throughout the filling.
  2. In a medium-sized frying pan, add a tablespoon of frying oil and heat it over medium heat. Once the oil is shimmering, add the diced onion. Cook, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma, about 5 to 7 minutes.
  3. Add 1 1/2 cups of cooked lentils to the pan with the onions. Stir well to combine, allowing the lentils to absorb the flavors of the onion. Cook for an additional 3 to 4 minutes, until the mixture is well combined and heated through. The lentils should be soft and slightly creamy, with no excess liquid in the pan.
  4. Remove the pan from heat and let the lentil mixture cool slightly. This will make it easier to handle when filling the sambusa wrappers.
  5. Lay out 12 sambusa wrappers on a clean surface. Place about a tablespoon of the lentil mixture onto each wrapper. Fold the wrappers into triangles, ensuring the edges are sealed tightly to prevent the filling from spilling out during frying.
  6. In a large frying pan, pour enough frying oil to reach about 1 inch in depth and heat over medium-high heat. To test if the oil is ready, drop a small piece of wrapper into the oil; it should sizzle immediately.
  7. Carefully place the filled sambusas into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry each sambusa for about 2 to 3 minutes on each side, until they are golden brown and crisp. The wrappers should be firm and the color should be a deep golden brown.
  8. Remove the sambusas from the oil and drain them on a paper towel-lined plate to remove excess oil. Allow them to cool slightly before serving.
  9. Serve the Sambusa of Lentils warm or at room temperature. Enjoy the crisp exterior and the flavorful, tender lentil filling, reminiscent of the vibrant street food culture of Addis Ababa.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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