Misir Sambusa Recipe: How to Make Ethiopian Lentil Samosa

Get ready to fall in love with Misir Sambusa, a crispy, savory, and utterly addictive Ethiopian lentil pastry that’s perfect for snacking or as an appetizer. These golden pockets, bursting with a warmly spiced lentil filling, are a cherished favorite in Ethiopian households and restaurants alike, and I can’t wait to share my go-to recipe with you.

• Prep time: 30 minutes
• Cook time: 40 minutes
• Total time: 1 hour 10 minutes
• Yield: 5 servings
• Serving size: 75g
• Diet: Vegetarian
• Cuisine: Ethiopian
• Category: Snacks

Ingredient Highlights

• Brown lentils: Form the hearty, earthy base of our filling, providing a wonderful texture and absorbing all the delicious flavors. They’re readily available in most grocery stores, but if you can only find red lentils, they’ll work in a pinch, though they cook faster and will result in a softer filling.
• Jalapeños: Add a subtle kick and freshness; don’t worry too much about the heat, as deseeding them significantly mellows their spice. If you prefer less heat, you can use a milder green pepper, or for more, leave some seeds in!
• Ground coriander: A superstar spice here, lending a warm, citrusy, and slightly sweet aroma that is quintessential to Ethiopian lentil dishes. If you don’t have ground coriander, you can toast and grind whole coriander seeds for an even more intense flavor.

See the full ingredient list in the recipe card below.

Equipment Needed

To make these delicious sambusas, you’ll need a few standard kitchen items. A deep, heavy-bottomed pot (like a Dutch oven or a sturdy stockpot) is essential for safe and effective deep-frying, as it helps maintain a consistent oil temperature. A slotted spoon or spider is crucial for safely removing the fried sambusas from the hot oil. While not strictly necessary, a kitchen thermometer is highly recommended for accurately gauging the oil temperature, ensuring perfectly golden and crispy results without burning.

Step-by-Step Overview

1. Crafting these Misir Sambusas is a rewarding process that begins with preparing our flavorful lentil filling. First, we gently cook the brown lentils until they are al dente – think of it as a quick blanch, just enough to soften them slightly without turning them mushy. This initial cook ensures they’re tender but still hold their shape, which is key for a good filling texture. After draining, we move on to building the aromatic base.
2. In a skillet, we sauté diced yellow onions until they’re beautifully translucent and just starting to caramelize, bringing out their natural sweetness. This is where the magic truly begins as we introduce the diced jalapeños, garlic, and grated ginger. Cook these until they soften and their fragrant aromas fill your kitchen – this step is all about developing those foundational flavors.
3. Once the aromatics are ready, the pre-cooked lentils join the party, along with a generous sprinkle of ground coriander. It’s important to stir well here to ensure the coriander is evenly distributed and doesn’t clump. A little chef’s note: keep the heat low during this final cooking stage for the lentils; we want them to gently simmer and absorb all those wonderful spices, becoming fully tender and flavorful. Season with salt and pepper to taste, cover, and let it cook, stirring occasionally, until the lentils are perfectly done.
4. Now for the fun part: assembling the sambusas! Working with one egg roll wrapper at a time, you’ll fold it into a cone shape – imagine making a paper funnel. Spoon in about two tablespoons of the cooled lentil filling. Then, fold in the top edges to create a neat parcel, brush a little water along the edges, and seal them tightly. This water acts like glue, ensuring your sambusas stay intact during frying. Repeat this process until all your wrappers and filling are used up.
5. Finally, it’s time for the deep-fry. Heat your vegetable oil in a deep pot to 365°F (185°C). Fry a few sambusas at a time, making sure not to overcrowd the pot, which can drop the oil temperature. Gently turn them to ensure even browning. Once they’re a gorgeous golden brown, use a slotted spoon to transfer them to paper towels to drain any excess oil. Serve them warm, perhaps with a side of spicy awaze or kochkocha sauce, or simply enjoy them on their own!

Storage & Reheating Tips

Leftover Misir Sambusas are a treat! Once cooled completely, store them in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, I recommend using an air fryer or oven. Preheat your air fryer to 350°F (175°C) and cook for 5-7 minutes, or bake in a preheated oven at 375°F (190°C) for 10-15 minutes, until crispy and heated through. Avoid microwaving, as it can make the wrappers soggy.

Variations & Substitutions

This recipe is wonderfully adaptable! For a meat-lover’s version, you can easily make Siga Sambusa by substituting the lentils with 1 pound of ground beef. Cook the ground beef in water until rare/medium-rare, then drain and follow the same method from the onion sauté onwards. If you can’t find egg roll wrappers, phyllo pastry sheets (halved) can be used, though they will result in a flakier, more delicate sambusa. For a gluten-free option, look for gluten-free spring roll wrappers, or consider making a lentil patty and pan-frying it instead of wrapping. You can also experiment with adding finely chopped carrots or bell peppers to the lentil filling for extra vegetables and sweetness.

FAQs

A Personal Connection to Misir Sambusa

Sambusa holds a truly special place in my heart, evoking memories of bustling family gatherings and the comforting aroma of spices wafting from my grandmother’s kitchen. Growing up, these crispy parcels were always the first to disappear from the appetizer platter, a testament to their irresistible appeal. They’re more than just a snack; they’re a symbol of hospitality and celebration in Ethiopian culture, often enjoyed during holidays, special occasions, or simply as a delightful afternoon treat with a cup of coffee. Sharing this recipe feels like sharing a piece of my heritage with you.

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