What is sambusa?

Sambusa is a triangular fried or baked pastry filled with a savory mixture of either meat or vegetables. However, sambusa to me is more than just a savory little triangle. It’s the fragrance of familiar spices, the sound of crackling oil, and laughter in the kitchen. It’s home. It reminds me of gatherings where the kitchen was loud, hands were busy, and someone was always sneaking one off the plate before they were all done. Whether it’s made during the holidays, family functions, or just simply for the fun of it (like for me right now), sambusa is tradition, comfort, and a little piece of me wrapped in dough. I hope you enjoy my version, made with that very same care.

Ingredients:

• 1 pack of brown lentils
• 3 jalapenos (finely diced)
• 1 large red onion (finely diced)
• 3 tsp garlic (minced)
• 1 tbsp cinnamon
• 1 tbsp garlic powder
• 1 tbsp cumin
• 1 tbsp coriander
• Salt & pepper (to taste)
• 20 spring roll sheets
• ½ cup of flour
• Water

Instructions:

1. Boil the lentils until fork tender (this should be about 20 minutes).
2. As the lentils are boiling, dice up the onion and jalapenos.
3. Heat olive oil in a saucepan on medium-high heat, then add the onion, garlic, and jalapeno until translucent.
4. Add spices and saute for about 5 minutes.
5. Heat oil in a pot for frying.
6. Mix flour and water together to form a paste for assembling the sambusa.
7. Take a spring roll sheet and pour the paste mixture around the perimeter.
8. Assemble the sambusa into the desired shape and mount a teaspoon of filling into the egg roll.
9. Close the sheet so it is a triangle, and pinch the edge tightly. 
10. Repeat until you run out of sambusa.
11. Fry the sambusa in the oil until golden brown on all sides.
12. Serve and enjoy!