Veggie Sambusa Recipe

Rinse the lentils under cold water until water runs clear. Combine rinsed lentils and 3 cups water in a small saucepan and bring to a boil over medium-high heat.

Reduce heat to a simmer, cover partially, and cook 15–20 minutes until lentils are just tender but not mushy. Drain any excess water and transfer lentils to a bowl to cool slightly.

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt and sauté 4–5 minutes until softened and translucent.

Add minced garlic and diced red and green bell peppers. Cook 3–4 minutes until peppers soften but still have some bite.

Stir in ground cumin, ground coriander, smoked paprika, and red chili flakes (if using). Cook 30–45 seconds until fragrant.

Add the cooked lentils to the skillet and toss to combine. Cook 2–3 minutes to let flavors marry. Remove from heat and stir in chopped cilantro, parsley, lemon juice, salt, and black pepper. Taste and adjust seasoning. Allow filling to cool until easy to handle (about 10 minutes).

Work with one wrapper at a time. If using spring roll wrappers, cut each square into two rectangles if necessary so each piece can be folded into a triangular pocket (you should have about 8 rectangles to make 4 sambusas when folded double if wrappers are large).

Place a wrapper rectangle on a clean surface with one short edge closest to you. Spoon about 2–3 tablespoons of the lentil filling near the lower third of the wrapper, forming a small log about 2 inches wide.

Fold the lower corner up and over the filling to form a triangle. Continue folding the triangle up in a triangular motion (like folding a flag) until you reach the top of the wrapper, keeping the seam tight so filling stays contained.

Mix 2 tablespoons water in a small bowl. Use your finger or a pastry brush to moisten the last edge of the wrapper, then press to seal. Repeat for remaining wrappers and filling. You should have 4 finished sambusas (double-layered) or 8 smaller ones depending on wrapper size.

Pour vegetable oil into a large skillet to come about 1/4 inch up the sides and heat over medium heat until shimmering (about 350°F / 175°C or when a small piece of wrapper sizzles on contact).

Working in batches, place sambusas seam-side down in the oil. Fry 2–3 minutes per side until golden brown and crisp. Use tongs or a spatula to turn carefully so they don’t burst.

Transfer cooked sambusas to a paper-towel-lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) while frying remaining batches.

Preheat oven to 400°F (200°C). Arrange sambusas on a baking sheet lined with parchment. Lightly brush or spray both sides with neutral oil.

Bake 12–16 minutes, turning once halfway through, until crisp and golden. Baking yields a slightly drier, less oily texture but still crisp.

Whisk together 1/2 cup plain yogurt, 1 teaspoon lemon juice, 1/8 teaspoon salt, and chopped mint or cilantro. Chill briefly until ready to serve.

Serve sambusas hot, 1 per person if serving as an appetizer (this recipe makes 4 larger sambusas) or 2 if smaller. Offer the yogurt dipping sauce on the side and garnish with extra chopped cilantro and lemon wedges if desired.