Sambusa

Sambusa arrived in Ethiopia from the Middle East centuries ago, carried by traders along the ancient spice routes, and was transformed by the Ethiopian kitchen into something distinctly its own. Filled with spiced lentils and fragrant herbs rather than meat, and sealed in a thin, crispy pastry, sambusa is the quintessential Ethiopian snack — sold at markets, served at coffee ceremonies, and eaten during fasting periods when meat is avoided.

Serves: 4 (makes 12 sambusa)

Ingredients

Pastry:

• 250g (2 cups) plain flour
• 1/2 tsp (3g) salt
• 100ml (7 tbsp) warm water
• 2 tbsp (30ml) vegetable oil
• 1 tbsp (15ml) white vinegar (helps crispness)

Lentil filling:

• 200g (7 oz) split red lentils, rinsed
• 500ml (2 cups) water
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tsp (5g) berbere spice blend
• 1/2 tsp (2g) ground cumin
• 1/2 tsp (2g) ground turmeric
• 2 tbsp (30ml) vegetable oil
• 1 tbsp (4g) fresh coriander, chopped
• 1 tbsp (4g) fresh green chilli, finely chopped
• Salt to taste

For frying:

• Vegetable oil for deep frying

Instructions

1. Cook lentils in water until soft and dry, about 15 minutes. They should be thick paste consistency, not soupy — cook off excess water.
2. Fry onion in oil until golden, 8 minutes. Add garlic, berbere, cumin, and turmeric; cook 2 minutes more.
3. Combine lentils with fried onion mixture, coriander, and green chilli. Season with salt. Allow to cool completely — warm filling tears the pastry.
4. Make pastry: Mix flour and salt, add oil and vinegar, then gradually add water to form a firm but pliable dough. Knead 5 minutes. Rest 20 minutes covered.
5. Roll dough very thin (2mm). Cut into 15cm (6-inch) squares or circles.
6. Place 1 heaped tbsp filling in the centre, fold into a triangle (for squares) or half-moon, pressing edges firmly with a wet finger to seal.
7. Heat oil to 170°C (340°F). Fry sambusa in batches for 3-4 minutes per side until deep golden and crisp. Drain on paper towels.
8. Serve hot with a dipping sauce of fresh lime juice mixed with green chilli.

Cook's Notes: The pastry must be rolled very thin — thick pastry sambusa are dense and doughy. If the edges don't seal well, press with a fork. Sambusa can be assembled and frozen uncooked; fry from frozen adding 2-3 minutes extra.