Snack · 50 min · ethiopian

Sambusa

This is the kind of Ethiopian snack you’ll make on repeat — brown lentils and flour, 50 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Brown lentils
• 2 cups Flour
• 3/4 cup Water
• 1 Yellow onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Berbere
• 1 tsp Cumin
• 3 cups Vegetable oil
• 1 tsp Salt

Steps

1. Simmer the lentils 20 minutes until tender but intact; drain well. Mash roughly — the filling should be chunky, not puréed.
2. Soften the onion 6 minutes; add the garlic, ginger, berbere, and cumin for 2 minutes. Fold in the lentils and salt; cool.
3. Mix the flour, water, and salt into a firm dough; rest 20 minutes. Roll thin and cut into 4-inch squares.
4. Fill each square with 2 tablespoons of lentils, fold into triangles, and seal the edges firmly with water.
5. Fry at 350°F for 3 to 4 minutes until golden and blistered. Drain on a rack and serve with awaze for dipping.

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