SambusaLentil-Filled Pastries
Sambusa are crisp triangular pastries filled with a savory mixture. This practical Eritrean-style version uses phyllo dough around a berbere-seasoned lentil filling.
Prep
35m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pastry
- 12pcsPhyllo Dough
Frying
- 500mlVegetable Oil
Pastry
- 15mlWater
Filling
- 200gLentils (rinsed)
- 1pcsOnion (finely chopped)
- 10gGarlic (crushed)
- 8gBerbere
- 2gBlack Pepper
- 5gSalt
- 600mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Simmer the lentils in the water until tender, then drain them well.
- 02
Cook the onion in a dry nonstick pan over medium heat until it begins to soften. Stir in the garlic and cook until fragrant.
- 03
Add the cooked lentils, berbere, black pepper, and salt. Cook until the filling is dry enough to hold together, then let it cool.
- 04
Cut the phyllo dough into strips, place filling near one end of each strip, and fold into a tight triangle. Brush the final edge with the water and press to seal.
- 05
Heat the vegetable oil to 175°C (350°F). Fry the pastries in batches until crisp and golden on all sides.
- 06
Drain briefly and serve hot.
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