Appetizers
Sambusa
The Quirky Foodster Team
Ingredients
- 16 sheets Spring roll or sambusa pastry sheets
- 250 g cooked (1 1/4 cups cooked) Split red lentils, cooked and drained
- 1 small Red onion, finely diced
- 1 Garlic clove, minced
- 1 tsp Berbere spice blend
- 2 tbsp Fresh coriander, chopped
- 500 ml (2 cups) Vegetable oil, for filling and frying
- 2 tbsp flour + 3 tbsp water Flour and water paste (for sealing)
- 1/2 tsp Salt
Method
- Heat 1 tablespoon of oil in a frying pan and sauté the onion and garlic until soft, about 5 minutes.
- Stir in the cooked lentils, berbere and salt, mashing lightly, and cook for 3–4 minutes until well combined. Stir in the coriander and cool completely.
- Lay out a pastry sheet in a long strip and place a spoonful of filling near one end.
- Fold into a triangle shape, continuing to fold along the strip, sealing the final edge with the flour paste.
- Repeat with the remaining filling and pastry.
- Heat the frying oil to 175°C (345°F) in a deep pot and fry the sambusa in batches for 3–4 minutes until golden and crisp.
- Drain on paper towels and serve warm.
Introduction: Sambusa arrived in the Horn of Africa via Red Sea and Indian Ocean trade routes and became a fixture of Eritrean gatherings, from Ramadan iftar tables in Muslim communities to wedding and holiday spreads across the country.
Cultural Background: Sambusa arrived in the Horn of Africa via Red Sea and Indian Ocean trade routes and became a fixture of Eritrean gatherings, from Ramadan iftar tables in Muslim communities to wedding and holiday spreads across the country. These crisp, triangular pastries are typically filled with a spiced lentil or ground meat mixture.
Storage: Uncooked, filled sambusa freeze well for up to 2 months; cooked sambusa keep refrigerated for 2 days.
Reheating: Reheat in a 180°C (350°F) oven for 8–10 minutes to restore crispness; avoid microwaving.
Tips: Keep unused pastry sheets covered with a damp cloth so they don’t dry out and crack. Fry in small batches so the oil temperature doesn’t drop.
Variations: Substitute a spiced ground beef filling seasoned with berbere and onion for a meat version. Bake at 200°C (400°F) for 20 minutes, turning once, for a lighter version. Easily made vegan/vegetarian with a lentil filling as written; a spiced beef version is a common variation.
Nutrition: Calories: 180 kcal · Protein: 5 g · Carbs: 22 g · Fat: 8 g · Fiber: 3 g
FAQs:
Q: Can I freeze sambusa before frying?
A: Yes — freeze uncooked on a tray, then transfer to a bag; fry from frozen, adding 1–2 extra minutes.
Q: What’s a good dip?
A: A small dish of awaze (berbere and wine paste) or a simple green chili sauce is traditional.
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