SAMBUSA

When I was in Ethiopia, at the time of Ramadan, I used to go to one of my best friend’s house ( Maki) to cook and eat sambusa. Thank you Maki. Now that she is hear in Italy with me we have decided to make a step by step instruction for you guys. We have made it as simple as possible. I hope you will enjoy it as much as we have.

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You can use it as a snack or a side dish. If there is a left over you can put it in a fridge and heat it with a microwave the next day. You can also double or triple the quantity and prepare it until the step of the filling and freeze it up to a month. When needed defrost it overnight in a fridge and fry it.

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I have made mine with a filling of lentils and spiced it up with hot green pepper. Added a coriander leaf only at the last. So I have cooked the lentils in a salted water. Finely chopped the onion, the hot green pepper and the leak and mix all of them together. The fact that we cook only the lentils and use row onion and green pepper gives it a touch of freshness.

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Ingredients

  • 200g(1 and 1/4 cups) flour ( some more for dusting)
  • 150ml( 1/2 cup) salted water
  • oil (for frying)
  • thin paste of flour and water for sealing the filled sambusa

Filling

  • 100g lentils
  • 1/2 small white or red onion (depends on your taste) chopped finely
  • 1 hot green pepper chopped finely
  • 1/4 of a leak cleaned and chopped finely

Procedure

  1. Heat your oven to 150C /302F
  2. In a bowl add the flour and the water mix till homogeneous
  3. Take it out on a working board and knead until smooth (about 8 – 10 minutes)

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4.Divide it in 4 and flatten each like a small disc

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5.Then over the two discs add a little bit of oil and flour then spread well( this helps us to separate the two discs later on )

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6.Take the two discs put them over the other discs roll them out as thin as possible, then put the pair in the oven and cook for 2 minutes then turn it over and cook for another 2 minutes

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7.Take it out separate the two tinned out discs and immediately put it in a plastic bag ( this will keep it steamed so that it wont dry)

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8.Fold each one in long rectangle shape and cut it as small or as big as your desired

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9.In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone.

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10. Fill the cone with the filling of your choice, close the top, and seal with the paste. Repeat until wraps or filling are used up.

11.Heat the oil to 170 C / 365 F in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Turning it over and over again. Remove carefully to drain on paper towels. ENJOY it while it is hot.

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Author: myspicypasta

I'm Hirut, originally from Ethiopia and now living in Italy. I'm a happily married, a mother of one and professional assistant cook.

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