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.
INGREDIENTS
- 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
INSTRUCTIONS
- Soak the lens overnight.
- Cook the lentils the next morning until softened: about 20 minutes.
- Heat the olive oil and saute the onions, garlic, and jalapeño peppers until translucent, about 5 minutes.
- Add spices, sauce: 2 minutes.
- Add cooked and strained lentils and cook for about 10 minutes.
- Taste and adjust the seasoning.
- Remove the stove and allow it to cool.
- Add the coriander leaves.
- Preheat the oven to 400 degrees and prepare a non-stick baking sheet.
- 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.
- Place a teaspoon of filler on a spring roll sheet.
- Close the layer so that it is now a triangle. Tighten the edge firmly and place it on a baking sheet.
- Repeat until you run out of charge.
- 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!
