Ethiopian Vegetable Samosas (Sambusas)

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 0.75 cup Water, 0.5 teaspoon Salt, and 1 tablespoon of Vegetable Oil. Knead the mixture for about 5-7 minutes until it forms a smooth, elastic dough. Cover the bowl with a damp cloth and let the dough rest for 30 minutes at room temperature.
2. 2While the dough rests, prepare the filling. Heat the remaining 1 tablespoon of Vegetable Oil in a 25.4 cm skillet over medium heat (176.7°C/175°C). Add the 0.5 cup Onion, 2 cloves Garlic, and 1 teaspoon Ginger. Sauté for 3-5 minutes until the onion is softened and translucent.
3. 3Add the 0.5 cup Carrot, 1 tablespoon Berbere Spice Blend, and 1 teaspoon Green Chilies (if using) to the skillet. Cook, stirring constantly, for 2-3 minutes until the carrots are slightly tender and the spices are fragrant.
4. 4Stir in the 1 cup Green Lentils, 1 cup Potato, and 0.25 cup Cilantro. Mix everything together well. If the mixture seems dry, add a tablespoon of water. Taste and add more salt if needed. Remove from heat and let the filling cool completely.
5. 5Once the dough has rested, divide it into 8 equal portions. Roll each portion into a ball. On a lightly floured surface, roll each ball into a thin circle, about 15.24 cm in diameter.
6. 6Cut each circle in half to create semi-circles. Take one semi-circle, moisten the straight edge with a little water, and form it into a cone shape, overlapping the edges. Pinch the seam firmly to seal.
7. 7Spoon about 2-3 tablespoons of the cooled filling into each cone. Carefully seal the open edge of the cone by pinching it shut. Ensure there are no gaps for the filling to escape.
8. 8Heat enough Vegetable Oil for deep frying in a heavy-bottomed pot or deep fryer to 175°C. Carefully lower 3-4 samosas into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides.
9. 9Using a slotted spoon, remove the fried samosas from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining samosas. Serve the Ethiopian Vegetable Samosas hot.

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