How long can I store leftovers?

Store leftovers in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare the filling and dough a day ahead, and assemble just before frying.

Can I bake these instead?

Yes, brush them with oil and bake at 375°F (190°C) for 20-25 minutes until golden.

What other fillings can I use?

You can use ground beef or mashed potatoes with spices.

Is there a gluten-free alternative for the dough?

Yes, you can use a gluten-free flour blend that works well for pastries.

Saffron-Infused Ethiopian Lentil Sambusa Pockets

Name: Saffron-Infused Ethiopian Lentil Sambusa Pockets
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12 pockets
Cuisine: Appetizer
Ingredients: 1 cup dried brown lentils; 2 cups water; 1 large onion; 3 cloves garlic; 1-inch ginger; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp paprika; 1/4 tsp turmeric; Salt and pepper; 1/4 tsp saffron threads; 3 tbsp hot water; 2 cups all-purpose flour; 1/2 tsp salt; 1/3 cup vegetable oil; 2/3 cup warm water; Vegetable oil

Crispy pockets filled with aromatic lentils and spices

A delicious and exotic appetizer, these sambusa pockets blend Ethiopian spices with the luxurious aroma of saffron for an unforgettable flavor.

1 h 30 min
12 pockets
Intermediate

Ingredients

For the Lentil Filling

1 cup dried brown lentils

rinsed

2 cups water

1 large onion

finely chopped

3 cloves garlic

minced

1-inch ginger

grated

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp paprika

1/4 tsp turmeric

Salt and pepper

to taste

For the Saffron Mixture

1/4 tsp saffron threads

3 tbsp hot water

For the Dough

2 cups all-purpose flour

1/2 tsp salt

1/3 cup vegetable oil

2/3 cup warm water

For Frying

Vegetable oil

enough for deep frying

Preparation

Preparing the Lentil Filling

Cook the Lentils

Cook lentils in 2 cups of water until tender, about 20 minutes. Drain if necessary.

Sauté Aromatics and Spices

In a pan, heat oil and sauté onions until golden. Add garlic, ginger, cumin, coriander, paprika, and turmeric. Cook for 2 minutes.

Combine Lentils and Season

Stir in cooked lentils, mix well, season with salt and pepper. Set aside to cool.

Preparing the Saffron Mixture

Steep the Saffron

Steep saffron threads in 3 tablespoons of hot water for at least 10 minutes.

Combine with Filling

Mix the saffron liquid into the lentil filling after it's cooled.

Ensure the filling is completely cooled before using in the dough to prevent tearing. Pro Tip: Prepare the filling a day ahead to save time and enhance flavor.

Cooking Process

Fill the Dough

Divide dough into 12 balls. Roll out each ball into a thin circle. Place 2 tbsp of filling on half. Fold and seal edges.

Heat the Oil

Heat oil in a deep pan to 350°F (175°C).

Fry the Sambusa

Fry sambusa pockets in batches until golden and crispy, about 3-4 minutes per side.

Plating & Serving