Ethiopian
Sambusa
Crisp, golden Ethiopian sambusas filled with warmly spiced lentils, onion, garlic, green chile, and berbere. They are best served hot with a squeeze of lemon or a small dish of awaze for dipping.
Ingredients
- All-purpose flour1 cup
- Fine salt1/2 tsp, divided
- Neutral oil1 tbsp, plus more for frying
- Warm water1/3 cup, plus 1 tbsp if needed
- Green or brown lentils1/2 cup
- Yellow onion, finely chopped1 small
- Garlic, minced2 cloves
- Fresh green chile, finely chopped1
- Berbere spice1 tsp
- Ground cumin1/2 tsp
- Black pepper1/4 tsp
- Fresh cilantro or parsley, chopped2 tbsp
- Flour mixed with water for sealing2 tbsp flour plus 2 tbsp water
- Lemon wedges or awazefor serving
Method
- Rinse the lentils, then simmer them in plenty of water until tender but not mushy, about 18 to 22 minutes; drain very well.
- Make the wrapper dough by mixing the flour, 1/4 teaspoon salt, 1 tablespoon oil, and warm water into a firm smooth dough; knead for 5 minutes, cover, and rest for 20 minutes.
- Heat 1 tablespoon oil in a small pan over medium heat, add the onion, and cook until soft and lightly golden, about 6 minutes.
- Add the garlic and green chile and cook for 1 minute until fragrant.
- Stir in the drained lentils, berbere, cumin, black pepper, and remaining 1/4 teaspoon salt, then cook for 3 to 4 minutes, mashing a few lentils so the filling holds together.
- Remove the lentil filling from the heat, stir in the cilantro or parsley, and let it cool completely.
- Divide the rested dough into 6 small balls and roll each one very thin into a circle, then cut each circle in half to make thin half-moon wrappers.
- Cook each wrapper briefly on a dry hot mitad or skillet for about 10 to 15 seconds per side, just until set but still flexible.
- Fold one wrapper strip into a cone, fill it with 1 to 2 tablespoons of lentil filling, then fold into a triangle and seal the edge with the flour-water paste.
- Repeat with the remaining wrappers and filling, keeping the formed sambusas covered so they do not dry out.
- Heat 2 inches of neutral oil to 350°F in a small pot and fry the sambusas in batches until crisp and deep golden, about 2 to 3 minutes per side.
- Drain on a rack or paper towel and serve hot with lemon wedges or awaze.
Common questions
Can I substitute red lentils or canned lentils for the filling?
Yes. Red lentils cook faster and get softer, so simmer them briefly and drain well; they’ll make a more mashable filling. Canned lentils work too—rinse and dry them thoroughly, then cook the filling a few minutes to remove excess moisture.
How long does it take to make sambusa from start to finish?
Plan for about 1 hour total. Lentils take 18–22 minutes, dough needs 20 minutes resting, and the filling should cool before shaping. Frying or baking the stuffed sambusa usually takes another 15–20 minutes in batches.
What are the most common mistakes to avoid when making sambusa?
The biggest mistakes are wet filling, dough that’s too soft, and overfilling. Drain the lentils very well, cool the filling completely, roll the dough thin, and seal edges firmly so they don’t burst during frying.
How should I store leftover sambusa, and can I freeze them?
Store cooked sambusa in the fridge for up to 3 days. Reheat in a hot oven or air fryer to restore crispness. For freezing, freeze uncooked or cooked sambusa in a single layer, then transfer to a bag for up to 2 months.
What’s the best way to serve sambusa?
Serve them hot with lemon wedges or awaze for brightness and heat. They’re good as a snack, appetizer, or light meal with a salad or yogurt-based side. Add extra chile sauce if you want more spice.