Lentil Sambussa Recipe

Make dough

In a very large mixing bowl or stand mixer bowl combine 10 cups all-purpose flour and 2 tsp salt. Stir to combine.

Add 1 cup vegetable oil and mix with a fork or paddle until the mixture resembles coarse crumbs and is evenly moistened.

Slowly add 2 cups warm water while mixing (by hand or on low speed). Combine until a soft, non-sticky dough forms. If dough is too dry, add up to 1/4 cup additional warm water; if too sticky, dust with up to 1/4 cup flour.

Turn dough onto a lightly floured surface and knead 4–5 minutes until smooth and elastic. Cover with a damp towel or plastic wrap and let rest 30 minutes to relax gluten—this makes wrappers easier to roll thin.

After resting, divide dough into 50 equal pieces (about 2 oz / 56 g each). Roll each piece into a smooth ball and coat lightly with the 1/2 cup neutral oil to prevent drying. Keep balls covered while working in batches.

Working with one dough ball at a time, flatten into a disc and roll thin into a circle roughly 5–6 inches in diameter (or to a thickness similar to a wonton wrapper). Set rolled wrappers covered on a clean towel while assembling. Repeat until all wrappers are rolled.

Rinse and cook lentils

Rinse 6 cups dry lentils under cold water. In a very large pot combine rinsed lentils and 12 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook 18–22 minutes until lentils are tender but not falling apart. Drain any excess water and return lentils to the pot.

While lentils cook, heat 1/2 cup extra-virgin olive oil in a large sauté pan or skillet over medium heat. Add 6 cups finely diced yellow onion and sauté 8–10 minutes until translucent and beginning to brown at edges.

Add 12 minced garlic cloves and 4 tbsp minced fresh ginger to the onions and sauté 1–2 minutes until fragrant.

Stir in 6 tsp ground cumin, 4 tsp ground coriander, 2 tsp ground turmeric, 2 tsp ground black pepper, 1 tsp ground cinnamon and 1 tsp red pepper flakes (if using). Cook the spices with the aromatics 1 minute to bloom the oils.

Add the cooked lentils to the skillet with the spiced onion mixture. Stir to combine and cook 3–4 minutes to marry flavors. Taste and add 6 tsp kosher salt (adjust to taste).

Remove from heat and stir in 2 cups chopped fresh cilantro, 2 cups chopped fresh parsley and 3/4 cup lemon juice. Mix thoroughly and let the filling cool to room temperature before assembly (hot filling will make dough soggy).

Measure filling into 3-oz portions (by weight) for consistent filling amount; you should have approximately fifty 3-oz portions. Keep covered until ready to assemble.

Prepare sealing slurry

Whisk together 3/4 cup all-purpose flour and 3/4 cup water to make a smooth paste (slurry). Keep nearby in a small bowl while assembling to seal edges.

Place one rolled wrapper on a work surface. Put one 3-oz portion of cooled lentil filling slightly off-center. Fold the wrapper to form a triangle: fold one edge over the filling to meet the opposite edge, creating a triangular pocket, pressing out excess air. Use your finger to brush a thin line of flour slurry along the inside edge and press firmly to seal. Trim any excess if desired. Repeat for remaining wrappers.

Work in batches and keep finished sambussas covered with a lightly damp towel or plastic wrap so they don't dry out before frying. If making ahead for freezing, place sambussas in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags.

Fry sambussas

In a deep, heavy pot or deep fryer, heat 6 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and brown evenly within ~30–45 seconds.

Fry sambussas in batches (do not overcrowd) 3–4 minutes per batch, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Maintain oil temperature between 330–360°F; adjust heat as needed.

Allow fried sambussas to rest 2–3 minutes. Serve warm or at room temperature. For holding large quantities, keep in a single layer in a low oven (200°F / 95°C) uncovered for up to 1 hour so they stay crisp.