How To Prepare Lentil Sambusa, The Ethiopian Samosa

Want to make Ethiopia sambusas? Thin fluffy pastry filled with Ethiopian lentils and spices is a popular dish in Ethiopia. This puff pastry filled with manual assistance, much like Samosas, is a delicious and savory snack.
Follow this recipe to make Mofongo, a delicious mashed banana dish.


  •  1/2 cup beluga lentils soaked overnight Whole Foods Available
  • 11/2 cups Puy lenses
  • 4 jalapeños, diced
  • 4 finely chopped onions
  • 3 cloves of garlic, finely chopped
  • 1 cup finely chopped cilantro
  • 1 teaspoon of crushed cardamom seeds
  • 1/2 teaspoon cinnamon
  • salt to taste
  • 1 teaspoon black pepper
  • about 10 leaves of spring roll
  • olive oil for frying


  1. Soak the lens overnight.
  2. Cook the lentils the next morning until softened: about 20 minutes.
  3. Heat the olive oil and saute the onions, garlic, and jalapeño peppers until translucent, about 5 minutes.
  4. Add spices, sauce: 2 minutes.
  5. Add cooked and strained lentils and cook for about 10 minutes.
  6. Taste and adjust the seasoning.
  7. Remove the stove and allow it to cool.
  8. Add the coriander leaves.
  9. Preheat the oven to 400 degrees and prepare a non-stick baking sheet.
  10. Take a leaf of spring rolls and generously moisten the edge by dipping your toes in a bowl of water and spreading water around the perimeter.
  11. Place a teaspoon of filler on a spring roll sheet.
  12. Close the layer so that it is now a triangle. Tighten the edge firmly and place it on a baking sheet.
  13. Repeat until you run out of charge.
  14. Coat Sambusas with olive oil on all sides.Cook until golden, about 6 to 10 minutes, then turn and brown for about 2 to 3 minutes.

Prescription notes
Make Ethiopian Sambuas and Try Your African Samos!

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