Ethiopian Sambusa

Ingredients

• 200 g red lentils
• 1 large onion
• 3 cloves garlic
• 2 green chili
• 1 tsp berbere spice
• 0.5 tsp turmeric
• 12 sheets spring roll wrappers
• 400 ml vegetable oil
• 1 tsp salt
• 2 tbsp coriander

Steps

1. Cook red lentils in 400ml water until tender and thick, about 15 minutes.
2. Drain any excess liquid.
3. Sauté finely diced onion until golden, add garlic, green chili, berbere spice, and turmeric; cook 3 minutes.
4. Mix the spiced onion into the lentils, add coriander and salt.
5. Let the filling cool completely.
6. Cut spring roll wrappers into strips, fold into a pocket shape, fill with 2 tablespoons of lentil mixture, seal edges with water.
7. Deep fry sambusas at 170°C for 3-4 minutes, turning once, until evenly golden and crispy.
8. Drain on paper towels.
9. Serve hot with a squeeze of lemon or spicy tomato relish.