Sambusa

Ethiopian Sambussa (Beef and Lentil)

Crisp triangular pastries from Ethiopia, filled with spiced minced beef or red lentils and deep-fried until blistered. Make both fillings for a mixed platter.

Prep

45 min

Cook

30 min

Total

75 min

Serves

24 pieces (12 beef, 12 lentil)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) all-purpose flour, plus extra for dusting
• •5 ml (1 tsp) fine salt
• •180 ml (¾ cup) cold water
• •30 ml (2 tbsp) vegetable oil, plus more for frying
• •200 g (7 oz) minced beef, 10% fat is ideal
• •100 g (3½ oz) dry red lentils, rinsed, for the lentil filling
• •2 whole medium onions, finely chopped
• •3 cloves garlic, minced
• •2 whole green chilies, seeded and finely chopped
• •5 ml (1 tsp) ground cumin
• •3 ml (½ tsp) ground turmeric
• •3 ml (½ tsp) ground cardamom, optional but traditional
• •30 ml (2 tbsp) fresh coriander, chopped
• •5 ml (1 tsp) salt, to taste, divided
• •1 l (1 qt) vegetable oil, for deep-frying

Steps

1. 1 Make the dough: combine flour and salt, add cold water and 30 ml (2 tbsp) oil gradually, kneading 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. 2 Lentil filling: simmer rinsed lentils in 300 ml (1¼ cups) water with turmeric and a pinch of salt until tender and water absorbed, about 15 minutes. Mash roughly and set aside.
3. 3 Fry onions in 30 ml (2 tbsp) oil over medium heat until soft and golden, 8–10 minutes. Add garlic, green chili, cumin, cardamom and 2.5 ml (½ tsp) salt; cook 1 minute.
4. 4 For beef sambussa: add minced beef to the onion mixture, breaking it up, and cook over medium-high heat until browned and no pink remains, 8–10 minutes. Internal temperature must reach 71°C (160°F). Stir in coriander, season, and cool completely.
5. 5 For lentil sambussa: fold the mashed lentils into half of the onion mixture, cook 2 minutes to meld, season, and cool completely. Wet filling is the main cause of soggy, bursting sambussa.
6. 6 Divide dough into 24 balls. Roll each into a thin oval about 15 cm (6 in) long and 2 mm thick.
7. 7 Cut each oval in half to form two semi-circles. Fold one straight edge over at an angle to form a cone, sealing the seam with a flour-and-water paste (5 ml flour + 5 ml water).
8. 8 Fill each cone with 1–2 teaspoons of cooled filling - do not overfill. Fold the remaining flap over and seal tightly with paste. Rest assembled sambussa under a damp cloth.
9. 9 Heat oil to 170°C (340°F) in a deep, heavy pan. Fry in batches of 5–6 for 3–4 minutes, turning, until deep golden and blistered. Drain on paper towels.
10. 10 Serve hot. Filled sambussa can be frozen uncooked and fried from frozen, adding 1–2 minutes to the frying time.