Sambusas Yedoro-chicken Recipe

Prepare and cook chicken

Trim excess fat from the chicken thighs and cut into 1/2-inch pieces. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and sear for 3–4 minutes until lightly browned (they will finish cooking later). Remove chicken to a plate and set aside.

Sauté aromatics

In the same skillet reduce heat to medium, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic, grated ginger and chopped green chili; cook 1–2 minutes until fragrant.

Spice and simmer

Stir in ground coriander, cumin, turmeric, berbere or cayenne, black pepper and the tomato paste. Cook for 1 minute to bloom the spices. Return the seared chicken to the pan, stir to coat, add 2–4 tablespoons water if the mixture seems dry, reduce heat to low, cover and simmer gently for 8–10 minutes until chicken is cooked through and tender.

Finish filling

Uncover, increase heat to medium-high to reduce any excess liquid until mixture is relatively dry but still moist, about 2–3 minutes. Stir in chopped cilantro and lemon juice, taste and adjust salt. Let the filling cool to room temperature before assembling (this prevents soggy dough).

Make dough

In a large bowl combine the all-purpose flour and 1 teaspoon salt. Cut in the cold grated butter (or shortening) with a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add warm water, a little at a time, mixing until a soft but not sticky dough forms.

Knead and rest

Turn the dough onto a lightly floured surface and knead briefly (about 2 minutes) until smooth. Form into a ball, brush or rub with 1 tablespoon oil, cover with plastic wrap or a damp towel and let rest for 20–30 minutes (this relaxes the gluten and makes rolling easier).

Divide and roll

After resting, divide the dough into 12 equal portions (about 40–45 g each). Roll each portion into a ball and flatten into a small disk. On a lightly floured surface roll each disk into a thin circle about 5–6 inches (12–15 cm) in diameter. Keep rolled wrappers covered with a towel to prevent drying. If you prefer, you can use store-bought spring roll or samosa wrappers (adjust count accordingly).

Fill and shape sambusas

Work with one wrapper at a time. Place about 1.5 tablespoons of cooled chicken filling near the lower third of the circle. Fold the bottom edge up over the filling to form a triangle, then fold the sides inward, continuing to fold into a triangle until you reach the end of the circle. Seal the final edge with a little water (or beaten egg) to help it stick. Press edges firmly to avoid leaking. Repeat with remaining wrappers and filling. You should get about 12–14 sambusas depending on size.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1–1.5 inches (2.5–4 cm) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough; it should sizzle and brown slowly without burning immediately.

Fry sambusas

Fry sambusas in batches without overcrowding, 2–3 minutes per side, turning as needed until they are golden brown and crisp. Maintain oil temperature between 325–350°F (160–175°C); reduce heat if they brown too quickly. Use a slotted spoon to transfer cooked sambusas to a paper towel-lined tray to drain.

Oven-baked alternative

For a lighter version, brush each sambusa with a little oil, place on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–18 minutes, flipping once, until golden and crisp.

Serve sambusas warm with plain yogurt or tamarind chutney and lemon wedges. They are best on the day of making, but cooled sambusas can be refrigerated up to 2 days and reheated in a 375°F (190°C) oven for 8–10 minutes to crisp.