Sambusa
Sambusa 是一种深受喜爱的埃塞俄比亚风味糕点，呈三角形，外皮酥脆，内馅鲜美辛辣。它是一种多用途的小吃，在节日期间、作为街头小吃或搭配茶饮用，反映了埃塞俄比亚丰富的烹饪传统和文化交流。
🧂 食材
- 250g All-purpose flour(for the dough)
- 3 tbsp Vegetable oil(for the dough, plus more for frying)
- 1 tsp Salt(for the dough, plus more for filling)
- approx. 120-150 ml Water(for the dough, plus more for sealing)
- 300g Red lentils(rinsed and soaked overnight)
- 1 medium Yellow onion(finely chopped)
- 2 Garlic(minced)
- 1 tbsp Ginger(grated)
- 2 cloves Berbere spice blend(adjust to taste)
- 1 tsp Ground cumin(Freshly grated (optional, but recommended))
- small amount Ground coriander(For sealing the sambusa edges)
👨🍳 步骤
- 1
Prepare the Dough: In a large bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/4 cup of vegetable oil. Gradually add 1/2 cup of water, mixing until a firm dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
⏱️ 15 minutes active prep + 30 minutes resting - 2
Cook the Filling: Drain the soaked lentils and place them in a saucepan with enough water to cover. Bring to a boil, then reduce heat and simmer until lentils are tender but not mushy, about 20 minutes. Drain any excess water.
⏱️ 20-25 minutes - 3
Sauté Aromatics and Spices: While lentils cook, heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the optional jalapeño, if using.
⏱️ 20 minutes - 4
Combine Filling Ingredients: Add the cooked and drained lentils to the skillet with the aromatics. Stir in the berbere spice blend, ground cumin, ground coriander, ground cardamom, cinnamon, cloves, and 1 teaspoon of salt. Cook for 5-7 minutes, stirring frequently, allowing the spices to meld with the lentils. Taste and adjust seasoning as needed. Let the filling cool completely.
⏱️ 5 minutes - 5
Shape the Sambusas: Divide the rested dough into small, equal portions. On a lightly floured surface, roll each portion very thinly into a circle, about 6-7 inches in diameter. Cut each circle in half to form semi-circles. Place about 1-2 tablespoons of the cooled lentil filling onto the straight edge of each semi-circle. Moisten the edges of the dough with a little water. Fold the semi-circle over the filling to create a cone shape, pressing the edges to seal. Continue folding and sealing to form a neat triangle, ensuring no gaps for the filling to escape.
⏱️ 10-15 minutes (in batches) - 6
Fry the Sambusas: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully place the assembled sambusas into the hot oil in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
⏱️ 5 minutes
💡 专业技巧
- ✓For a vegetarian option, ensure your berbere spice blend does not contain animal products.
- ✓If you prefer a crispier dough, you can lightly brush the formed sambusas with oil before frying.
- ✓Leftover filling can be stored in the refrigerator for up to 3 days and used in other dishes.
- ✓For a less hands-on approach, consider using good quality store-bought spring roll wrappers, cut in half, though homemade dough offers a superior texture.
✨ 创意变奏
为您的创意版本提供灵感
- For a meat filling, substitute the lentils with 1 pound of ground beef or lamb, browned and drained, then seasoned with the same spices.
- Add finely chopped fresh cilantro to the lentil filling for an extra burst of freshness.
- Experiment with other spice blends like mitmita for added heat, or a touch of fenugreek for earthiness.