Ethiopian Vegan Lentil Sambusa: A Culinary Delight for the Soul

Allergens

Wheat (in the pastry dough)

Ingredients

• 1 cup green lentils, washed and drained
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh parsley, finely chopped
• 2 cups water
• 1 package store
• bought or homemade vegan pastry dough
• Vegetable oil for frying

Instructions

1. In a medium saucepan, cook lentils in boiling water until tender but not mushy. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until softened and translucent.
3. Stir in cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 2 minutes, until fragrant.
4. Add cooked lentils to the skillet along with salt, pepper, and half of the chopped parsley. Mix well and simmer for 5 minutes. Remove from heat and let cool.
5. Prepare pastry dough and roll it out into a thin sheet. Cut into 2 inch squares or circles.
6. Place a spoonful of lentil mixture onto each piece of dough, then fold the dough over to create a triangle or semicircle shape. Seal the edges well.
7. Heat vegetable oil in a deep frying pan to 350°F (180°C). Fry sambusas until golden brown and crispy on all sides, about 2 3 minutes per side.
8. Remove sambusas from the oil with a slotted spoon, placing them on paper towels to drain. Sprinkle with remaining parsley before serving.

Chef’s Insight

To achieve the perfect texture, ensure the lentil filling is not too dry or wet before sealing the sambusas.

Notes

Make sure to monitor the oil temperature while frying to ensure even cooking and a crispy texture.