Appetizers
Sambusa (Ethiopian Fried Pastry Parcels)
The Quirky Foodster Team
Ingredients
- 12 spring roll or sambusa wrappers
- 200 g (1 cup) cooked red lentils, well drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp berbere spice blend
- 1/2 tsp ground cumin
- 2 tbsp vegetable oil, plus extra for frying
- 1 tbsp flour mixed with 2 tbsp water (for sealing)
- Salt, to taste
Method
- Heat 2 tbsp oil in a frying pan and sauté the onion until soft, about 5 minutes.
- Add garlic, berbere and cumin, and cook for 1 minute until fragrant.
- Stir in the cooked lentils, mash slightly, and season with salt. Cook for 3-4 minutes until the mixture holds together, then cool completely.
- Lay a wrapper strip flat, place a spoonful of filling near one end, and fold into a tight triangle, sealing the final edge with the flour paste.
- Repeat with remaining wrappers and filling.
- Heat oil for deep-frying to 175C (350F) and fry the sambusas in batches for 2-3 minutes until golden and crisp.
- Drain on paper towels and serve warm.
Introduction: Sambusa are crisp, triangular pastries filled with spiced lentils, chickpeas or minced meat, popular as a starter or snack, especially during Ramadan and festive gatherings among Ethiopia's Muslim communities, though enjoyed nationwide.
Cultural Background: Sambusa are crisp, triangular pastries filled with spiced lentils, chickpeas or minced meat, popular as a starter or snack, especially during Ramadan and festive gatherings among Ethiopia's Muslim communities, though enjoyed nationwide. They reflect Ethiopia's long trading links with the Arabian Peninsula and South Asia.
Tips: Ensure the filling is completely cool before wrapping to prevent soggy pastry. Fold tightly to prevent oil seeping in during frying.
Variations: A minced beef and onion filling seasoned with berbere is a popular non-vegetarian version. Baking at 200C (400F) for 15-18 minutes, turning once, gives a lighter, less oily result.
Storage: Store cooled sambusas in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in an oven or air fryer at 180C (350F) for 6-8 minutes to restore crispness; avoid microwaving.
FAQs:
Q: Can Sambusa be baked instead of fried?
A: Yes, brushing with oil and baking at 200C (400F) gives a lighter result, though the texture is slightly less crisp than deep-frying.
Q: What dipping sauce goes with Sambusa?
A: A simple awaze sauce (berbere mixed with a little oil and water) is the traditional accompaniment.
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