Ethiopian Lentil Sambusas (Dairy-Free)

Instructions

1. 1Measure the 1 cup of green lentils into a medium pot. Add the 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess water.
2. 2While the lentils cook, prepare the filling. Finely chop the 1 medium onion, the 0.5 medium green bell pepper, and the 1 small jalapeno pepper. Mince the 3 cloves of garlic.
3. 3Heat the 3 tablespoons of vegetable oil in a 25.4 cm skillet over medium heat (162.8°C / 163°C). Add the chopped onion, green bell pepper, and jalapeno. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened.
4. 4Add the minced garlic and the 1.5 tablespoons of berbere spice blend to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir the cooked lentils and the 0.75 teaspoon of salt into the skillet with the vegetables and spices. Mix everything together well and cook for 2 minutes. Remove the skillet from the heat and let the filling cool slightly for about 10 minutes.
6. 6Lay one of the 12 spring roll wrappers flat on a clean surface. Place about 2 tablespoons of the lentil filling near one corner. Fold the wrapper over the filling to create a triangle, then continue folding the triangle along the edge of the wrapper until you reach the opposite corner. Moisten the final corner with a little water to seal the wrapper.
7. 7Repeat step 6 with the remaining wrappers and filling. Heat the remaining 1 tablespoon of vegetable oil in a clean 25.4 cm skillet over medium-high heat (176.7°C / 177°C).
8. 8Carefully place 2-3 filled sambusas into the hot oil, ensuring not to overcrowd the skillet. Fry for 3-4 minutes per side, until they are golden brown and crispy. Remove the cooked sambusas from the skillet and place them on a plate lined with paper towels to drain excess oil.
9. 9Serve the sambusas warm.

Related Guides