SAMBUSA

 

Sambusa is a triangle-shaped crust stuffed with lentils, ground beef meat, or spinach. Its crust is made out of wheat dough.

 

CRUST

1 lb unbleached wheat flour

2 eggs

1 cup of water

 

Pour the flour in a bowl and add the eggs and water. Mix it well.

Flatten the dough on a chopping board and roll a roller over the dough to make it cloth thin. Cut it into 2-inch squares. The squares are ready to be used for stuffing.

 

LENTIL STUFFING

½ lb boiled lentils

½ lb chopped onions

6 tablespoons cooking oil

1 teaspoon fresh garlic

¼ teaspoon black pepper or coriander powder

2 cups of water

 

Boil the lentils in two cups of water (until the water is all gone).

Fry the chopped onions in the oil until golden brown. Add the boiled lentils to the fried onions. Mix well and let simmer for about five minutes.

Add blended garlic and black pepper or coriander powder and let simmer for about two minutes. Turn off the fire and the stuffing is ready.

Place the mixture in the dough and fold in a triangular shape. Deep-fry the stuffed lentil sambusa in oil in a deep fry pot until golden brown. Take the sambusa out of the frying oil and rest it on paper towels so that the oil can drain off.

The lentil sambusa is ready to be served hot and crispy.

 

BEEF STUFFING

½ lb ground beef

½ lb chopped onions

2 tablespoons oil

½ teaspoon coriander or black pepper

½ teaspoon blended fresh garlic

¼ teaspoon salt

 

Fry the onions in the oil until golden brown. Add the meat and fry it until the juice is dry. Add the seasoning.

Let it simmer for about two minutes. Add the salt and take it off the fire.

Stuff the beef mixture in dough squares.

Fry the dough stuffed with beef in oil in a deep frying pot until golden brown. Take out the sambusa when it is golden brown and rest it on spread paper towels so that the oil can be drained.

The beef sambusa is ready to be served hot and crispy.

 

SPINACH STUFFING

½ lb of green spinach leaf

¼ lb farmer’s cheese

¼ teaspoon salt

 

Boil the spinach until just wilted and add salt.

Take off the fire.

Squeeze the spinach, releasing water and roll the farmer’s cheese in the spinach.

The rolled spinach is ready to be stuffed in the dough.

Fry the stuffed spinach sambusa in a deep frying pot. When the fried spinach sambusa is golden brown, take out and rest it on a spread of paper towels so that the oil can be drained.

The spinach sambusa is ready to be served hot and crispy.

 

Serves 4.

 

country : Ethiopia

course : appetizer

 

source : Ethiopian Cooking in the American Kitchen / Tizita Ayele

 

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