Ethiopian Sambusa

Ingredients

• 1 cup dried red split lentils
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp berbere spice blend
• 2 tbsp vegetable oil, plus more for frying
• 2 cups water
• Salt to taste
• 18 spring roll wrappers
• 2 tbsp flour mixed with 3 tbsp water, for sealing

Before you cook

• Rinse the lentils until the water runs clear.
• Finely chop the onion and mince the garlic.
• Grate the ginger.
• Mix the flour and water into a thin paste for sealing the wrappers.

Steps

1. Heat 2 tablespoons of oil in a pot over medium heat.
2. Add the chopped onion and cook until soft, about 6 minutes.
3. Stir in the garlic, ginger and berbere and cook for 1 minute.
4. Add the rinsed lentils and water.
5. Bring to a boil, then reduce to a simmer.
6. Cover and cook for 20 minutes, stirring occasionally, until the lentils are soft and the mixture is thick and dry enough to hold its shape.
7. Season with salt and let the filling cool completely.
8. Cut each spring roll wrapper lengthwise into 3 long strips.
9. Place a spoonful of the cooled filling at one end of a strip.
10. Fold the corner of the strip diagonally over the filling to form a triangle.
11. Continue folding the triangle up along the strip, keeping the shape tight.
12. Seal the final edge with a dab of the flour paste.
13. Repeat with the remaining wrappers and filling.
14. Pour oil into a deep pan to a depth of 2 inches and heat to 350°F (175°C).
15. Fry the sambusas in batches for 2 minutes per side until golden and crisp.
16. Drain on paper towels and serve warm.