Ethiopian lentil sambusas are a delightful vegetarian and eggless snack, deeply rooted in Ethiopia 's culinary traditions. These savory pastries, filled with spicy lentil mixture, are perfect appetizers. Their unique folding technique sets them apart, creating a beautiful presentation that's as enjoyable to make as to eat.
Let's start cooking and master the art of folding Ethiopian lentil sambusas. Gather the following ingredients To prepare Ethiopian Lentil Sambusas, include one cup of red lentils, two tablespoons of olive oil, one large onion (finely chopped), two cloves of garlic (minced), one teaspoon each of cumin and coriander powder, half a teaspoon of paprika, salt to taste, water for cooking lentils, and 10 sheets of spring roll wrappers cut into halves. Prepare the lentil filling Begin by rinsing the red lentils under cold water until the water runs clear.
In a medium saucepan over medium heat, combine the lentils with enough water to cover them by two inches. Bring to a boil and then reduce heat to simmer for about 20 minutes or until tender. Drain any excess water and set aside.
Cook the spices and vegetables In another pan over medium heat, warm up two tablespoons of olive oil. Add the finely chopped onion and minced garlic to the pan. Cook until they're soft and golden brown.
Stir in cumin, coriander powder, paprika, and salt according to taste. Mix these spices well before adding in the cooked lentils. Combine everything thoroughly for about five minutes then remove from heat.
Fold your sambusas Place a half-sheet of spring roll wrapper on a surface, corner facing you. Add two tablespoons of filling near the bottom corner, leaving a margin for sealing. Fold the bottom corner over the filling, tucking it in.
Then fold sides toward the center, creating an envelope shape. Roll upward tightly until the top corner remains. Dab water on this edge and seal it shut.
Fry until golden brown Heat oil in a deep frying pan over medium-high heat. Test if hot by dropping a wrapper piece; it should sizzle. Add sambusas without overcrowding, frying until golden brown, roughly three minutes per side.
Use tongs for even browning. Enjoy your Ethiopian Lentil Sambusas hot with dipping sauce or chutney, appreciating the unique flavors and folding technique..
