Spiced Lentil Sambusas | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Sambusas are perhaps best described to those familiar with Indian cusine as like samosas, without the addition of potatoes and peas. Somalian in origin, these little appetizer parcels are wrapped in thin pastry, sometimes with rice paper, or spring roll wrappers, and are commonly filled with ground beef, vegetables, and spices. Usually fried, I offer up a baked vegetarian version stuffed with lentils, vegetables, and mushrooms cooked in a delightful red gravy featuring an array of hot spices, notably the classic Ethiopian berbere spice blend. I’ve used wonton wrappers instead of opting for my own pastry to speed up the preparation time. Though these are commonly served as appetizers, they are quite filling, so depending on what else you serve, you might want to consider them as a substantial side.

Like samosas, which are commonly served with chutney, sambusas are also typically served with sauce or favorite condiments. You may want to consider serving them with Awaze, a quick no-cook variation of a traditional Ethiopian hot sauce, or hot pepper relish, another no-cook fresh-tasting jalapeño and chile relish with cilantro.

Spiced Lentil Sambusas

Recipe by Lisa Turner
Cuisine: Ethiopian
Published on October 1, 2024

Savory baked wanton pastries stuffed with lentils, vegetables, mushrooms, and Ethiopian spices

Preparation: 25 minutes
Cooking time: 1 hour 25 to 30 minutes

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Ingredients:

1 cup French (Puy) lentils
2 1/2 tablespoons olive oil
1 small red onion, diced
1 medium carrot, diced
2 cloves garlic, minced or crushed
1-inch fresh ginger, minced or grated
2 red or green chiliies, seeded and minced
8 oz (225 g) white mushrooms, diced
1 red or green pepper, seeded and diced
2 tablespoons berbere powder
2 teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon grond coriander
1 teaspoon ground cumin
1/2 teaspoon dried basil
1/2 teaspoon ground cardamon
1/2 teaspoon ground cayenne
1/4 teaspoon fenugreek seeds
1/2 teaspoon ajwain seeds
1 large tomato, diced
3 tablespoons tomato paste
1 teaspoon sea salt, or to taste
fresh cracked black pepper
12-14 oz (350-400 g) package wonton wrappers
olive oil for brushing

Instructions:

To make the filling for the sambusas, begin by cooking the lentils. Rinse the lentils, transfer to a medium saucepan, and pour in 4 cups of water. Bring to a boil, reduce the heat to medium-low, cover, and cook until the lentils are tender—about 30 minutes. Drain and set aside.
In a large saucepan, heat the oil over medium heat. When hot, add the onion and sauté until it begins to brown, about 10 minutes. Stir in the carrot and cook for another 5 minutes. Add the garlic, ginger, and chilies and sauté for another few minutes. Reduce the heat slightly and add the mushrooms. Cook for another 5 minutes, until the mushrooms begin to release their juices.
Now stir in the red or green pepper, berbere, paprika, cinnamon, coriander, cumin, basil, cardamon, cayenne, fenugreek seeds, and ajwain seeds, and cook for another minute. Stir in the tomato, tomato paste, and salt, and cook for another 5 minutes, until the tomato is softened. Now stir in the lentils, along with a few tablespoons of water if the mixture seems too dry. Reduce the heat to low, and cover and simmer, stirring occasionally, for another 10 to 15 minutes. Season with black pepper and additional salt if desired.
Line a baking sheet with parchment paper, and preheat an oven to 400°F.
Now fill a small dish with some water mixed with a bit of corn starch. Take a wonton wrapper and a tip pointing toward you, and dampen the edges with the corn starch-water mixture. Place a heaping tablespoon of the lentil filling in the center, and fold the wonton wrapper edges over the filling, pressing the edges tightly together. Transfer to the prepared baking sheet. Repeat until you run out of filling or wrappers. Brush the sambusas with olive oil, and bake until golden, about 10 minutes. Turn and bake for another 5 minutes to brown further.
Serve hot or warm with favorite sauce or chutney. Reheat wrapped in aluminum foil for 10 to 15 minutes in a 350°F oven.