Sambusa
“Ethiopian fried pastry triangles filled with spiced lentils or minced meat, a popular snack and appetizer.”
Where it comes from
Sambusa is a popular Ethiopian snack that showcases the country’s love for flavorful pastries. With origins likely tracing back to the Middle Eastern samosa, this fried triangular pastry has become a beloved street food and appetizer in Ethiopia. The filling can vary, but it often features spiced lentils or minced meat, making it a delightful treat.
On the Palate
How it's made
4 steps · Show ↓31 min active
How it's made
4 steps · Show ↓- 15 min
Prepare the filling by sautéing chopped onion, garlic, and chili pepper in a pan over medium heat until the onion is soft and translucent, about 5 minutes. Add cumin and other spices, stirring until fragrant.
- 210 min
Mix in finely chopped vegetables, peas, and ground meat, cooking until the meat is browned and the vegetables are tender, about 10 minutes. Season with salt and let cool slightly.
- 310 min
Roll out the dough thinly on a floured surface and cut into squares or circles. Place a spoonful of the filling in the center of each piece, folding and sealing the edges to form a triangle or crescent shape.
- 46 min
Heat oil in a deep pan to 350°F (175°C). Fry the sambusas in batches until golden brown and crispy, about 3 minutes per side. Drain on paper towels and serve hot.
Watch outEnsure the oil is at the correct temperature before frying, as cooler oil will result in greasy sambusas.
