RCI-VG.004.1175.001
Sambussa
Yields 16 pastries.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- ½ tsp
- ½ cup
- 1 tsp
- ½ cup
- ¾ cup
- 1 unit
- 2 unit
- 3 unit
- won-ton wrappers8 unit
- 2 tsp
- egg yolk beaten with1 unit
- 1 unit
- fresh ginger root grated peeled1 tsp
- coriander seed ground1 tsp
- 1 unit
Method
1
Rinse the brown lentils under cold water and cook in ½ cup water until tender and fully cooked, approximately 20-25 minutes, then drain well.
2
Heat 3 tablespoons olive oil in a large skillet over medium heat, then add the finely chopped onions and cook until soft and translucent, about 3-4 minutes.
3
Add the minced garlic, grated fresh ginger, diced green bell pepper to the skillet and sauté for 2-3 minutes until fragrant.
4
Stir in the cooked brown lentils along with the cinnamon, coriander seed, sweet Hungarian paprika, cayenne pepper, and salt and black pepper to taste.
2 minutes
5
Mix the beaten egg yolk with 1 tablespoon water in a small bowl to create a wash for sealing the sambussas.
6
Place 1 won-ton wrapper on a work surface and spoon approximately 1 tablespoon of the lentil filling into the center of the wrapper.
7
Brush the edges of the wrapper with the egg wash, then fold the wrapper in half to form a triangle, pressing firmly to seal.
8
Repeat the filling and folding process with the remaining won-ton wrappers and lentil mixture until all 8 sambussas are formed.
9
Heat oil for deep-frying in a heavy pot or deep-fryer to 350°F (175°C), or until a small piece of bread browns in approximately 1 minute.
10
Carefully place the sambussas in the hot oil in batches, avoiding overcrowding, and fry for 2-3 minutes per side until golden brown and crispy.
3 minutes
11
Remove the fried sambussas using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
12
Serve the sambussas warm with injera, a dipping sauce such as berbere-spiced yogurt, or on their own as an appetizer.