Sambusa

🧂 Ingredients

• 250g All-purpose flour(For the dough)
• 3 tbsp Vegetable oil(For the dough, plus more for frying)
• 1 tsp Salt(For the dough)
• approx. 120-150 ml Water(Lukewarm, for the dough)
• 300g Red lentils or ground beef/lamb(Red lentils should be rinsed; for ground meat, ensure it's lean)
• 1 medium Yellow onion(Finely chopped)
• 2 Jalapeño peppers(Finely chopped, seeds removed for less heat if desired)
• 1 tbsp Berbere spice blend(Ethiopian chili and spice blend. Adjust to taste.)
• 2 cloves Garlic(Minced (optional, but recommended))
• 1 tsp Ginger(Freshly grated (optional, but recommended))
• small amount Water(For sealing the sambusa edges)

👨‍🍳 Instructions

1. 1

   Prepare the Dough: In a large bowl, combine the flour and salt. Gradually add the 3 tablespoons of vegetable oil and mix until the mixture resembles coarse crumbs. Slowly add lukewarm water, a little at a time, mixing until a stiff dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.

   ⏱️ 15 minutes active prep + 30 minutes resting
2. 2

   Cook the Filling: If using lentils, rinse them thoroughly. If using meat, ensure it's finely ground. Heat 1 tablespoon of oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger (if using) and cook for another minute until fragrant. Stir in the berbere spice blend and cook for 30 seconds, stirring constantly, until fragrant. Add the rinsed lentils or ground meat to the skillet. If using lentils, add about 1/2 cup of water, bring to a simmer, cover, and cook until tender (about 15-20 minutes), stirring occasionally. If using meat, break it up with a spoon and cook until browned and cooked through (about 8-10 minutes). Season with salt to taste. The filling should be moist but not watery. Remove from heat and let it cool completely.

   ⏱️ 20-25 minutes
3. 3

   Assemble the Sambusa: Divide the rested dough into 10-12 equal portions. Roll each portion into a thin, round sheet (about 6-8 inches in diameter). Cut each round in half. Take one half-circle, moisten the straight edge with a little water, and form it into a cone shape, pressing the edges together firmly. Spoon about 1-2 tablespoons of the cooled filling into the cone. Moisten the open edges of the cone with water and press them together to seal, forming a triangular or conical shape. Ensure there are no gaps for the filling to escape during frying.

   ⏱️ 20 minutes
4. 4

   Seal the Edges: Double-check that all edges are securely sealed. You can crimp the edges slightly with a fork if needed, but ensure a tight seal to prevent oil from entering the sambusa during frying.

   ⏱️ 5 minutes
5. 5

   Fry the Sambusa: Heat a generous amount of vegetable oil in a deep pot or wok over medium-high heat to 170°C (340°F). Carefully slide 3-4 sambusas into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until they are a deep golden brown and crispy. Adjust the heat as needed to maintain the oil temperature.

   ⏱️ 10-15 minutes (in batches)
6. 6

   Drain and Serve: Remove the fried sambusas from the hot oil using a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve the sambusas hot or warm. They are delicious on their own or with a side of Ethiopian chili sauce (awaze) or a yogurt-based dip.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure the dough is stiff enough; too soft a dough will be difficult to handle and may absorb too much oil.
• ✓Cool the filling completely before assembling; hot filling can make the dough sticky and difficult to seal.
• ✓Fry in batches to maintain the oil temperature and ensure even crisping. Overcrowding will lower the oil temperature, resulting in greasy sambusas.
• ✓The oil temperature is crucial. If it's too low, the sambusas will be greasy; if it's too high, they will burn before cooking through.

🔄 Variations

• Meat filling: Use ground beef, lamb, or chicken, seasoned with onions, garlic, ginger, and berbere.
• Vegetable filling: Combine finely chopped vegetables like carrots, peas, and potatoes with spices.
• Cheese filling: A mixture of ricotta or paneer cheese with herbs and mild spices can also be used.

🥗 Nutrition

Per serving