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Ethiopian Dish

Learn How To Cook Delicious Ethiopian Foods!

Sambusa Ethiopian Samosa

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sambusa
A sambusa is a fried pastry with savory filling, usually spiced lentils or ground beef. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 1 cup brown lentils
  • 1/2 tsp cayenne
  • 1/2 cup water
  • 1 tsp cinnamon
  • 1/2 cup green bell pepper diced
  • 3/4 cup onions finely chopped
  • salt and ground black pepper to taste
  • 2 x garlic cloves minced
  • 3 tbl olive oil
  • 8 x won-ton wrappers
  • 2 tsp sweet Hungarian paprika
  • 1 beaten egg yolk
  • 1 tsp fresh ginger root grated peeled
  • 1 tsp coriander seed ground oil for deep-frying

Steps:

  1. Lightly beat the egg with the salt and add 1/4 cup water.
  2. Sift the flour into a large bowl.
  3. Make a well in the middle and add the egg and water mixture.
  4. Mix in with the flour.
  5. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
  6. Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough.
  7. Cover and let rest for 30 minutes.
  8. Turn the dough out onto a lightly floured surface, roll out until very thin, and cut into rectangles.
  9. Boil the lentils in the water and cover and let it simmer for 45 minutes.
  10. Meanwhile, saute the onions and garlic in the olive oil until the onions are translucent.
  11. Add the spices and chopped green peppers and simmer, covered, for 3 minutes, stirring often
  12. When the lentils are tender, combine them with the sauteed vegetables and season with salt and pepper.
  13. Place a wrapper vertically on a flat surface and brush it with the beaten egg mixture.
  14. Put a rounded tablespoon of the filling on the lower end of one of the rectangles.
  15. Fold the left bottom corner up and over the filling until it meets the right edge of the wrapper and forms a triangle.
  16. Next, flip the filled triangle up and over, folding along its upper edge.
  17. Then fold it over to the left on the diagonal.
  18. Continue folding the Sambusa until you reach the end of the wrapper and have formed a neat triangular package and repeat this process with the other rectangle wrappers.
  19. Deep-fry each pastry until golden in 2 or 3 inches of oil.10:09

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