Ethiopian Miser Sambusa

• •0.5 cup Red lentils (dry)
• •1.5 cup Water or Vegetable broth
• •2 tbsp Vegetable oil (for filling)
• •3 cup Vegetable oil (for frying)
• •1 medium Onion (finely chopped)
• •3 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •1.5 tbsp Berbere spice (adjust to taste)
• •0.5 tsp Salt (to taste)
• •2 tbsp Fresh cilantro (chopped, optional)
• •16 sheets Spring roll wrappers (approx 6x6 inch, or similar pastry)
• •2 tbsp All-purpose flour
• •2 tbsp Water (for slurry)

Instructions

1. 1

   Cook lentils: Rinse lentils thoroughly. In a small pot, combine the rinsed lentils and 1.5 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and most of the liquid is absorbed. Drain any excess liquid and set aside to cool slightly.

2. 2

   Prepare filling base: While lentils cook, heat 2 tablespoons of vegetable oil in a medium skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant. Add the berbere spice and salt, cooking for 30 seconds, stirring constantly.

3. 3

   Combine filling: Add the cooked red lentils to the skillet with the onion mixture. Using a fork or potato masher, lightly mash the lentils to create a slightly coarse paste. Stir in the chopped cilantro, if using. Remove the skillet from heat and let the filling cool completely. This is crucial for easy wrapping.

4. 4

   Prepare wrappers and slurry: While the filling cools, prepare the flour slurry by mixing 2 tablespoons of all-purpose flour with 2 tablespoons of water in a small bowl until a thick paste forms. This will be used to seal the sambusas. Lay out your spring roll wrappers on a clean work surface, keeping unused wrappers covered with a damp cloth to prevent them from drying out.

5. 5

   Assemble sambusas: Take one spring roll wrapper. Fold one corner diagonally to the opposite side to form a triangle, then fold again to create a cone or pocket shape. Place about 1 to 1.5 tablespoons of the cooled lentil filling into the pocket. Fold the remaining wrapper over the filling, tucking in the sides neatly, and seal the final flap with a dab of the flour slurry. Repeat with the remaining wrappers and filling.

6. 6

   Fry sambusas: Heat 3-4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Carefully place a few sambusas into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.

7. 7

   Drain and serve: Remove the fried sambusas with a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil. Serve hot, optionally with a side of awaze sauce or a simple yogurt-garlic dip.

Chef's Tips

• 💡Ensure the lentil filling is completely cool before wrapping; warm filling can make the wrappers tear easily and cause steam that makes them soggy.
• 💡Don't overcrowd the pot when frying; this can lower the oil temperature and result in greasy sambusas. Fry in batches if necessary.
• 💡Sambusas can be assembled and frozen un-fried. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container. Fry directly from frozen, adding a couple of minutes to the cooking time.