Cod Sambusa Recipe
Baked cod with jalapeno, onion, tomato, spices and béchamel in a crunchy tef and wheat pastry.
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Ingredients
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Filling and Béchamel
Method
Preparation and Assembly
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add the onion and jalapeno, and sauté until softened. Add garlic and cook for an additional minute. Stir in diced tomato, cumin, coriander, salt, and black pepper. Cook until the tomato breaks down. Add cod fillets and cook until they are opaque and flaky. Remove from heat and let cool slightly.
- 2
- 3
Assemble the Sambusa
Preheat the oven to 200°C (400°F). Roll out the tef and wheat pastry into thin sheets. Cut into circles or squares. Place a spoonful of the cod filling in the center, add a drizzle of béchamel, then fold and seal the edges. Place on a baking sheet lined with parchment paper.
- 4
Bake the Sambusa
Bake in the preheated oven for 15-20 minutes or until golden brown and crispy. Serve warm.
