Sambusas Yemeser-lentils Recipe

Make and rest the dough

In a large mixing bowl combine 2.5 cups all-purpose flour and 1 tsp salt. Stir in 2 tbsp vegetable oil until crumbly. Gradually add 3/4 cup warm water, mixing with your hand or a spoon until a rough dough forms. Turn onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Shape into a ball, coat lightly with 1 tbsp oil, cover with a damp cloth or plastic wrap, and let rest for 30 minutes.

Divide dough

After resting, divide dough into 12 equal pieces (about 1.5 oz / 40–45 g each). Roll each portion into a smooth ball and keep covered to prevent drying.

Cook the lentils

Place 1 cup rinsed red lentils and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes until lentils are tender but not mushy and most liquid is absorbed. Drain any excess liquid if necessary and set aside.

Sauté aromatics and spices

While lentils cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 cup finely chopped onion and sauté 5–7 minutes until soft and beginning to brown. Add 3 minced garlic cloves and 1 tsp grated ginger; cook 1 minute until fragrant. Stir in 1 tbsp berbere (or substitute mix), 1 tsp ground cumin, and 1 tsp ground coriander; cook 30–45 seconds to bloom the spices.

Combine and finish filling

Add 1 tbsp tomato paste to the skillet and cook 1 minute. Add the cooked lentils, 1 tsp salt and 1/2 tsp black pepper. Stir thoroughly and cook 2–3 minutes to blend flavors and evaporate extra moisture. Remove from heat, stir in 1 tbsp lemon juice and 2 tbsp chopped cilantro. Taste and adjust seasoning. The filling should be moist but not wet; if too wet, return to low heat to dry further. Let cool to room temperature before assembling.

Roll wrappers

Lightly flour a work surface. Take one dough ball and roll it into a thin circle about 6–7 inches (15–18 cm) diameter. Use a sharp knife or pizza cutter to cut the circle in half to create two semicircles. Repeat with remaining dough balls. If dough springs back, let rest 5 minutes and try again.

Form cones

Take one semicircle, wet the straight edge lightly with a little water, then fold the straight edge over to form a cone, overlapping about 1/3 of the semicircle. Press seam to seal lightly. Brush the inner seam edge with a little oil or use a flour-and-water paste (mix 2 tbsp flour with 2 tsp cold water to a paste) to glue the edges.

Fill and seal

Spoon about 1 to 1.5 tablespoons of the cooled lentil filling into the cone (do not overfill). Fold the open edge over the filling to close the sambusa, pressing firmly to seal the edges. Use the flour paste or a little oil to ensure a tight seal. Repeat until all wrappers and filling are used. You should have about 20–24 sambusas depending on size.

Heat oil and fry

Pour 2 cups vegetable oil into a deep skillet or heavy-bottomed pot to reach about 1–1.5 inches depth. Heat oil over medium-high until it reaches 350°F (175°C) or until a small piece of dough sizzles and rises slowly. Fry sambusas in batches, 3–5 at a time, without overcrowding. Cook 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Alternative: Bake

For a lighter option, preheat oven to 400°F (200°C). Place sealed sambusas on a parchment-lined baking sheet, brush lightly with oil, and bake 15–20 minutes turning once until golden and crisp.

Serve sambusas hot with yogurt, tamarind or cilantro chutney, extra chopped cilantro and lemon wedges. Sambusas are best eaten the day they are made; leftover sambusas can be reheated in a 350°F (175°C) oven for 6–8 minutes to re-crisp.