Sambusa (Ethiopian Spiced Lentil Pastries)
Local name: ሳምቡሳ
In short: Crisp, golden triangle pastries filled with spiced lentils, onion and green chili, an Ethiopian snack served at fasts and celebrations alike. It takes about 1 h 25 min in total and makes 8 servings.
- Prep
- 35 min
- Cook
- 50 min
- Resting
- 20 min
- Total
- 1 h 25 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 255 kcal
Sambusa is Ethiopia's crisp, triangular pastry, filled with spiced lentils, onion and green chili and deep-fried until golden. It is a favorite snack at street stalls and cafés, a fixture at holiday tables, and a staple during Lent, when the meat-free lentil filling is the standard. The Ethiopian version is thin and shatteringly crisp, with a peppery, onion-forward filling. This recipe uses ready-made spring roll wrappers cut into strips, which makes folding quick even for beginners.
Instructions
- Put the lentils and water in a saucepan, bring to a boil, then simmer for 20 to 25 minutes, until tender but still holding their shape. Drain very well and set aside.
- Heat the 2 tablespoons of oil in a skillet over medium heat. Cook the onion for 6 to 8 minutes until soft and lightly golden, then add the garlic, jalapeños, cumin and pepper and cook for 2 minutes.
- Add the drained lentils and the salt. Mash a few with the back of a spoon, then cook for 3 to 4 minutes, stirring, until the mixture is thick and dry. Stir in the cilantro if using, then let the filling cool completely, about 20 minutes, because warm filling tears the wrappers.
- Stir the flour and water into a smooth paste for sealing. Cut each wrapper in half to make two long strips, and keep them under a damp cloth so they do not dry out.
- Lay one strip with a short end nearest you. Spoon 1 level tablespoon of filling onto the bottom end, fold one corner diagonally over the filling to make a triangle, then keep folding the triangle up the strip, flag style, until you reach the end. Seal the final edge with a dab of paste.
- Heat the frying oil to 175°C (350°F) in a deep, heavy pot. Fry 5 or 6 sambusas at a time for 2 to 3 minutes, turning once, until deep golden and crisp.
- Lift out with a slotted spoon and drain on a wire rack. Let the oil return to temperature between batches. Serve warm with lemon wedges or a spicy dip.
Tips
- Make sure the filling is dry as well as cool. A wet filling steams the pastry from the inside and leaves it soft instead of crisp.
- To bake instead of fry, brush the sambusas with oil and bake at 200°C (400°F) for 18 to 20 minutes, turning once. Folded, unfried sambusas freeze for up to 2 months and can be cooked from frozen.
Questions and answers
How is Ethiopian sambusa different from Indian samosa?
The Ethiopian version has a thinner, crisper wrapper and is usually filled with spiced lentils or minced meat rather than potato. It is also folded from a flat strip, so the pastry layers are very fine.
Can I make sambusas ahead of time?
Yes. Fold them, freeze them on a tray, then bag them for up to 2 months. Fry or bake from frozen and add a minute or two to the cooking time.
What do you serve with sambusa?
Lemon wedges and a spicy dip are the usual partners, such as awaze or a mix of chopped green chili, lemon juice and a little oil. They also go well with tea or coffee.
How long does it take to make Sambusa (Ethiopian Spiced Lentil Pastries)?
About 1 h 25 min in total: 35 min of preparation and 50 min of cooking.
How many calories are in Sambusa (Ethiopian Spiced Lentil Pastries)?
About 255 kcal per serving, with 6 g of protein, 31 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 255 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 31 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 310 mg |
Estimated values, calculated from the ingredients.
