Ethiopian-Inspired Pressure-Cooked Lentil Sambusas
These savory sambusas feature a spiced lentil filling, pressure-cooked to tender perfection, wrapped in a flaky pastry and lightly fried for a crispy finish. A vegetarian Ethiopian-inspired dumpling alternative that's quick, flavorful, and perfect for weeknight meals.
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Overview
Experience a taste of Ethiopia with these delicious lentil sambusas. The filling is made by pressure-cooking lentils with traditional Ethiopian spices until tender and flavorful. The spiced lentils are then wrapped in a homemade flaky pastry dough and lightly fried until golden and crisp. This dish offers a delightful vegetarian option that is ideal for appetizers, snacks, or even a main course.
Why you’ll love it
- Quick and easy: Pressure cooking reduces cooking time dramatically compared to stovetop simmering.
- Rich flavors: The aromatic Ethiopian spices infuse the lentils with warm and vibrant notes.
- Versatile: Great for snacking, parties, or as part of a meal.
- Vegetarian and wholesome: Packed with protein-rich lentils and made without meat.
Ingredient notes
- Red lentils: Use split red lentils for a soft, creamy filling that holds spices well.
- Berbere spice: An essential Ethiopian spice blend that adds heat and complexity; adjust quantity based on your heat preference.
- Phyllo or spring roll wrappers: The recipe uses a simple pastry dough for an authentic flaky texture, but filo pastry sheets can be a quick alternative.
- Oil for frying: Use a neutral oil with a high smoke point, such as vegetable or canola oil.
Serving & storage
Serve sambusas hot with a side of chutney or yogurt dip for a refreshing contrast. They can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a hot oven or air fryer to maintain crispiness. Sambusas freeze well; freeze uncooked for up to 1 month and fry directly from frozen, adjusting cooking time as needed. Always ensure sambusas are cooked thoroughly before serving.
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Chef tips
- Ensure lentils are well rinsed to remove excess starch for a smoother filling.
- Adjust berbere spice quantity based on your preferred spice level.
- Press the edges of the pastry firmly to avoid filling leakage during frying.
- Maintain oil at medium heat; too hot will burn the pastry before filling heats through, too low will cause soggy sambusas.
- If preferred, sambusas can be baked at 200°C (400°F) for 20 minutes, turning halfway, as a lighter alternative to frying.
Ingredients
- 200 g (1 cup) split red lentilsred lentils, rinsed
- 500 ml (2 cups) vegetable broth or watervegetable broth or water
- 1 medium onion, finely choppedonion
- 3 cloves garlic, mincedgarlic
- 1 tsp ginger, finely gratedfresh ginger
- 2 tbsp berbere spice mixberbere spice
- 1 tsp ground turmericturmeric powder
- 1 tsp ground cuminground cumin
- 1 tbsp tomato pastetomato paste
- 2 tbsp vegetable oil, dividedvegetable oil
- Fresh parsley or cilantro, chopped (optional)fresh parsley or cilantro
- 200 g all-purpose flour (about 1 2/3 cups)all-purpose flour
- 50 g chilled unsalted butter, cubed (about 3 1/2 tbsp)unsalted butter
- 100 ml cold water (about 7 tbsp)cold water
- Salt, to tastesalt
- Oil for shallow fryingvegetable oil for frying
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Equipment
- pressure cooker or Instant Pot
- mixing bowl
- frying pan or skillet
- rolling pin
- measuring cups and spoons
- knife and cutting board
- slotted spoon
Nutrition per serving
- Calories210
- Protein9 g
- Carbs28 g
- Fat6 g
Step-by-step
Step 1
Place rinsed red lentils, chopped onion, minced garlic, grated ginger, berbere spice, turmeric, cumin, tomato paste, 1 tablespoon of vegetable oil, and vegetable broth into the pressure cooker pot. Stir to combine and add a pinch of salt.Step 2
Secure the lid on the pressure cooker and set to high pressure. Cook for 15 minutes. (If using an Instant Pot, use the 'Manual' or 'Pressure Cook' setting.)Step 3
Allow the pressure to release naturally for 10 minutes, then perform a quick release to remove any remaining pressure. Open the lid carefully.Step 4
Using a wooden spoon or spatula, stir the lentils. Cook over medium heat uncovered for 5 more minutes to thicken the mixture if needed. Remove from heat and stir in chopped parsley or cilantro if using. Let cool slightly.Step 5
Meanwhile, prepare the pastry dough: In a mixing bowl, rub the chilled butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add cold water a tablespoon at a time, mixing until a soft dough forms. Knead lightly on a floured surface until smooth.Step 6
Divide the dough into 8 equal pieces. Roll each piece into a thin circle or oval, about 15 cm (6 inches) in diameter.Step 7
Place about 2 tablespoons of lentil filling on one half of each pastry circle, leaving edges free. Fold the dough over to form a half-moon shape and press edges firmly to seal, crimping if desired to prevent opening during frying.Step 8
Heat 1-2 cm (about 1 inch) of vegetable oil in a frying pan over medium heat until shimmering but not smoking. Test oil temperature by dropping a small piece of dough; it should bubble immediately.Step 9
Carefully add sambusas, a few at a time without crowding the pan. Fry for 2-3 minutes per side, turning gently, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Repeat with remaining sambusas.Step 10
Serve sambusas warm with chutney, yogurt, or your preferred dipping sauce.
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