Ethiopian Lentil Sambusa
- 1 15 oz. can lentils
- 1 jalapeno, minced
- 1 yellow onion, minced
- 2 cloves garlic, grated
- 1⁄2 cup cilantro, chopped
- 1⁄4 tsp. cardamom seed, ground
- 1⁄8 tsp. cinnamon, ground
- 1⁄4 tsp. black pepper
- Salt to taste
- 8-10 spring roll sheets or about 20 wonton wrappers
- 2 Tbsp. olive oil (divided to sauté and brush finished sambusas)
Method of Preparation
- Heat olive oil and sauté the onion, garlic, and jalapeno until translucent, about 5 minutes.
- Add spices and sauté for another 2 minutes.
- Add the canned lentils and cook for about 5-7 minutes.
- Taste and adjust seasoning with salt.
- Remove from heat and let cool, then stir in the chopped cilantro.
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- To fold with a spring roll or wonton wrapper, generously dampen the edges by dipping a finger inwater and spreading it around the perimeter of the wrapper.
- If using spring roll wrappers, bring the bottom corner up to meet the top to create a small triangle-shaped pocket, pressing on the edges to seal. Mound one heaping Tbsp. of filling into the triangle-shaped pocket. Fold over to enclose the filling completely, then continue folding until the end of the sheet wraps around itself. Set on the baking sheet.
- If using wonton wrappers, mound 1-2 tsp. of filling in the center. Fold over to enclose, making a triangle shape, pressing down on all edges to seal. Set on the baking sheet.
- Repeat until you run out of filling and wrappers.
- Brush the sambusas liberally on all sides with olive oil or use a cooking spray on both sides.
- Bake until golden brown, about 6-10 minutes, then flip and brown the other side for just about 2-3 minutes.
Adapted from: https://demandafrica.com/food/recipes/lentil-sambusas/
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