Sambusa is a popular Ethiopian street food sold in markets, bus stations and small shops across the country. It is a crispy triangular pastry filled with spiced lentils or meat, but the lentil version is especially common during fasting periods. The pastry is deep-fried until golden and crunchy outside, while the inside stays soft and flavorful. This version uses red lentils and simple spices to keep it authentic and practical for home cooking.
😌 Difficulty: Medium
⏱️ Preparation time: 35 minutes
🔥 Cooking time: 20 minutes
⏳ Total time: 55 minutes
👥 Servings: 4 (about 12 sambusas)
Ingredients
- 12 spring roll wrappers or thin pastry sheets
- 1 cup red lentils, rinsed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp berbere spice mix
- 2 tbsp vegetable oil (for filling)
- Salt
- Oil for frying
Typical side
- Spicy chili sauce
- Fresh lemon wedges
Instructions
- Cook the red lentils in boiling water for about 15 minutes until soft but not mushy. Drain well and let cool.
- Heat 2 tablespoons of oil in a pan. Add onion and cook until soft.
- Add garlic and ginger and cook for 1 minute.
- Stir in berbere spice and cook gently for 30 seconds.
- Add the cooked lentils and salt. Cook for 3-4 minutes until the mixture is thick and dry. Let it cool completely.
- Place one pastry sheet on a flat surface. Cut in half if large.
- Fold one corner to form a triangle pocket.
- Add 1-2 tablespoons of lentil filling inside.
- Fold repeatedly in triangle shape until sealed. Use a little water to seal the edge.
- Heat oil in a deep pan to medium heat.
- Fry sambusas in batches for 3-4 minutes until golden and crispy.
- Remove and drain on paper towel.
- Serve warm.
SpinThatCuisine Tip 💡
Make sure the filling is thick and not wet. If it is too moist, the pastry will burst during frying.