Sambussa

Sambussa Recipe from Ethiopia: A Spicy Lentil-Stuffed Appetizer

Region / culture: Ethiopia | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Sambussa is a popular savory pastry that is enjoyed in many Middle Eastern and African countries. It is typically filled with a mixture of lentils, onions, and spices, then deep-fried until crispy and golden brown. Sambussas are perfect for serving as an appetizer or snack, and they are sure to be a hit at any gathering.

History

The origins of sambussa can be traced back to the Middle East, where it is believed to have been brought over by traders and travelers. Over time, the recipe has evolved and been adapted to suit the tastes of different regions. Today, sambussas are enjoyed in countries such as Ethiopia, Somalia, and Yemen, where they are a popular street food.

Ingredients

1 cup brown lentils
0.5 tsp cayenne
0.5 cup water
1 tsp cinnamon
0.5 cup diced green bell pepper
0.75 cup finely chopped onions
salt and ground black pepper to taste
2 minced garlic cloves
3 tbsp olive oil
8 won-ton wrappers
2 tsp sweet hungarian paprika
1 beaten egg yolk mixed with 1 tbsp water
1 tsp grated and peeled fresh ginger root
1 tsp ground coriander seed
oil for deep-frying

How to prepare

Rinse the lentils and bring them to a boil in the water.
Reduce the heat, cover, and simmer for 45 minutes.
Meanwhile, sauté the onions and garlic in the olive oil until the onions are translucent.
Add the spices and chopped green peppers and simmer, covered, for 3 minutes, stirring often.
Remove the pan from the heat.
When the lentils are tender, combine them with the sautéed vegetables. Season with salt and pepper.
Cut the won ton wrappers in half to form rectangles.
Place a wrapper vertically on a flat surface and brush it with the beaten egg mixture.
Put a rounded tablespoon of the filling on the lower end of one of the rectangles.
Fold the left bottom corner up and over the filling until it meets the right edge of the wrapper and forms a triangle. Next, flip the filled triangle up and over, folding along its upper edge. Then fold it over to the left on the diagonal. Continue folding until you reach the end of the wrapper and have formed a neat triangular package.
Repeat this process with the other won ton wrapper rectangles.
Deep-fry each pastry until golden in 2 or 3 inches of oil heated to 360°F (182°C)
You can keep the fried sambussas in a warm oven until they are all prepared and ready to be served.
Sambussas are best eaten hot.

Variations

You can customize the filling by adding ground meat, potatoes, or cheese.

Cooking Tips & Tricks

Be sure to cook the lentils until they are tender but not mushy.

- Make sure to seal the sambussas well before frying to prevent the filling from leaking out.

- You can customize the filling to suit your taste preferences by adding different vegetables or spices.

Serving Suggestions

Serve sambussas with a side of chutney or yogurt sauce for dipping.

Cooking Techniques

Deep-frying is the traditional method of cooking sambussas, but you can also bake them in the oven for a healthier option.

Ingredient Substitutions

You can use red lentils or chickpeas instead of brown lentils in the filling.

Make Ahead Tips

You can prepare the filling ahead of time and assemble the sambussas just before frying.

Presentation Ideas

Serve sambussas on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Sambussas pair well with a crisp salad or a side of rice pilaf.

Storage and Reheating Instructions

Store any leftover sambussas in an airtight container in the refrigerator. To reheat, place them in a preheated oven until heated through.

Nutrition Information

Calories per serving

Each serving of sambussa contains approximately 200 calories.

Carbohydrates

Each serving of sambussa contains approximately 25 grams of carbohydrates.

Fats

Each serving of sambussa contains approximately 10 grams of fats.

Proteins

Each serving of sambussa contains approximately 5 grams of proteins.

Vitamins and minerals

Sambussas are a good source of iron, fiber, and folate.

Alergens

Sambussas may contain gluten and soy.

Summary

Sambussas are a delicious and satisfying snack that is relatively low in calories and high in essential nutrients.

Summary

Sambussas are a delicious and versatile snack that is perfect for any occasion. With a crispy exterior and a flavorful filling, they are sure to be a hit with your family and friends. Try making sambussas at home and enjoy a taste of the Middle East in your own kitchen.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Sambussa. It was a warm summer day, and I was visiting a local market in a small village in Ethiopia. The air was filled with the fragrant aromas of spices and cooking meats, and I was drawn to a bustling food stall where a group of women were busy preparing these delicious-looking triangular pastries.

I watched intently as one of the women deftly rolled out the dough, filled it with a savory mixture of ground beef, onions, and spices, and then folded it into a neat triangle shape. She then carefully placed it in a hot pan, where it sizzled and crisped up beautifully.

I couldn't resist the temptation to try one, and as soon as I took my first bite, I knew I had to learn how to make these myself. I struck up a conversation with the woman, who introduced herself as Ayana, and asked her if she would be willing to teach me her recipe for Sambussa.

Ayana smiled warmly and nodded, inviting me to come back the next day to learn the secrets of her delicious dish. I eagerly accepted her offer and spent the rest of the day exploring the market, picking up some of the key ingredients I would need to recreate the recipe at home.

The next morning, I returned to Ayana's stall, armed with a notebook and pen, ready to learn. She greeted me with a generous smile and began to walk me through the process of making Sambussa.

First, Ayana showed me how to make the dough, a simple mixture of flour, water, and a pinch of salt. She explained that the key to a perfect Sambussa was to roll the dough out thinly and evenly, to ensure a crispy crust once it was fried.

Next, Ayana demonstrated how to make the filling. She sautéed onions and garlic in a pan until they were soft and fragrant, then added ground beef and a blend of traditional Ethiopian spices, including berbere and mitmita. The aroma that wafted from the pan was intoxicating, and I couldn't wait to taste the finished product.

Once the filling was cooked through, Ayana showed me how to assemble the Sambussa. She placed a spoonful of the mixture onto a circle of dough, folded it into a triangle, and sealed the edges with a little water. The final step was to fry the Sambussa in hot oil until golden brown and crispy.

As the first batch of Sambussa cooked, Ayana and I chatted about our lives and shared stories of our families and travels. I felt a deep connection to this woman, who had so generously shared her knowledge and skills with me.

Finally, the Sambussa were ready, and Ayana invited me to taste one. The pastry was crispy and flaky, the filling bursting with flavor and spice. It was unlike anything I had ever tasted before, and I knew that this recipe would become a cherished part of my own culinary repertoire.

I thanked Ayana profusely for her generosity and promised to carry on the tradition of making Sambussa in my own kitchen. As I left the market that day, I felt a deep sense of gratitude for the connections we can make through food and the joy that comes from sharing recipes and stories with others.

Since that day, I have made Sambussa countless times for my family and friends, always thinking fondly of Ayana and the special bond we shared. Each time I make these delicious pastries, I am reminded of the power of food to bring people together and create lasting memories.

And so, the recipe for Sambussa has become not just a dish I cook, but a symbol of the warmth and generosity of the people I have met on my culinary journey. It is a recipe that I will treasure and pass down for generations to come, a reminder of the beauty and joy that can be found in sharing food and stories with others.