Sambusa (v) Recipe

Rinse and cook lentils

Rinse the lentils under cold water until water runs clear. In a medium saucepan, combine rinsed lentils and 5 cups water. Bring to a boil, then reduce to a simmer and cook uncovered until tender but still holding shape, about 15–25 minutes depending on lentil type. Drain any excess water and set aside to cool slightly. You want the lentils cooked through but not mushy.

Prepare spiced aromatics

While lentils cook, heat 2 tablespoons vegetable oil in a skillet over medium heat. Add cumin seeds and toast until fragrant, about 30 seconds. Add the chopped onion and sauté until translucent and starting to brown, about 6–8 minutes. Stir in minced garlic and ginger and cook 1 minute until fragrant.

Combine filling

Add ground coriander, turmeric, black pepper, and red chili flakes to the onion mixture and stir for 30 seconds to bloom the spices. Add the cooked lentils, 1 teaspoon salt, and 1 tablespoon lemon juice. Cook together 2–3 minutes, stirring to incorporate and to dry the mixture slightly. Taste and adjust seasoning. Remove from heat and stir in chopped cilantro. Allow filling to cool until it is comfortable to handle (about 15 minutes). The filling should be moist but not wet.

Make dough

In a large bowl, whisk together 3 cups flour, 1/4 cup cornmeal (if using) and 1 teaspoon salt. Add 6 tablespoons vegetable oil and rub into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add about 3/4 cup warm water, mixing with a fork or your hand until a soft, pliable dough forms. If the dough is too dry add up to 1–2 tablespoons more water; if too sticky add a little flour. Knead quickly in the bowl for 1–2 minutes until smooth.

Rest dough

Cover the dough with a damp towel or plastic wrap and let rest at room temperature for at least 20 minutes. Resting relaxes the gluten and makes rolling easier.

Divide and roll

Divide the dough into 12 equal pieces (about golf-ball size) for medium sambusas, or 16 for smaller ones. Roll each piece into a smooth ball, then flatten into a 4–5 inch circle with a rolling pin on a lightly floured surface or roll into thin rectangles depending on your preferred shape. Keep unused dough covered to prevent drying.

Form pockets

If using circles: Fold each circle in half to make a semi-circle and press the edge gently to mark the center. Open the semi-circle and brush one half-edge with a thin flour paste (mix 2 tablespoons water with 1/4 cup flour until smooth). Place about 1–2 tablespoons of filling near the edge of the unglued half, shape into a log keeping filling away from the edges. Fold the brushed edge over the filling and press to seal to form a half-moon, then crimp the edges with your fingers or a fork to ensure a tight seal. If using rectangles: place filling near one short edge, fold like an envelope or triangle, sealing edges with the flour paste. Repeat with remaining dough and filling.

Check seals

Ensure each sambusa is well sealed with no gaps. If the filling is too wet and causes leaks, lightly pan-fry the filling a minute longer to dry it further before filling more pastries.

Deep frying (traditional)

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Fry sambusas in batches, seam side down first, turning occasionally until golden brown and crisp on all sides, about 3–5 minutes per batch. Avoid overcrowding. Remove with a slotted spoon and drain on paper towels. Let rest a few minutes—they crisp further as they cool slightly.

Baking (lighter option)

Preheat oven to 425°F (220°C). Place sambusas on a baking sheet lined with parchment. Lightly brush each with neutral oil. Bake for 15–20 minutes, turning halfway, until golden and crisp. For extra color, finish with 1–2 minutes under the broiler watching closely to avoid burning.

Serve

Serve warm with chutney, yogurt sauce, or a lemon wedge. Sambusas are best eaten the day they are made but can be refrigerated for up to 2 days and reheated in a 350°F (175°C) oven until crisp.