Introduction
Sambusa, also known as Ethiopian Samosa, is a delightful snack that has carved its niche in Ethiopian culinary culture. Originating from the horn of Africa, these crispy pastries are filled with an assortment of flavorful ingredients, making them a beloved treat not just in Ethiopia, but in many parts of the world. Sambusa is often served during special occasions, religious festivities, and as street food, drawing people in with its enticing aroma and savory flavors.
In this article, you’ll learn how to make Sambusa (Ethiopian Samosa) at home using easy-to-find ingredients. We will explore various Sambusa (Ethiopian Samosa) variations, discover delicious dipping sauces that complement this snack perfectly, and provide tips to ensure your Sambusa comes out crispy and flavorful every time. Get ready to dive into the rich flavors of Ethiopian cuisine!
Ingredients
To create the perfect Sambusa (Ethiopian Samosa), gather the following ingredients:
| Ingredient | Measurement | Description |
| All-purpose flour | 2 cups | This forms the crispy shell around the filling, providing the base for your Sambusa. |
| Water | ¾ cup | Used to bind the dough, achieving the right consistency for easy rolling. |
| Ground beef or lentils | 1 cup (cooked) | For a meaty or vegetarian filling, providing a hearty flavor that defines Sambusa. |
| Onion | 1 medium (finely chopped) | Enhances the aroma and sweetness of the filling, making it truly delicious. |
| Garlic | 3 cloves (minced) | Adds depth of flavor and a fragrant note to the filling. |
| Spices (cumin, coriander, turmeric) | 1 tsp each | Brings warmth and complexity to the dish, making each bite flavorful. |
| Salt and pepper | To taste | Essential for enhancing all the other flavors and achieving balance in your Sambusa. |
| Oil (for frying) | Enough for deep frying | Creates that golden, crispy exterior that you crave in a good Sambusa. |
Step-by-Step Instructions
Making Sambusa (Ethiopian Samosa) at home is simpler than you might think! Follow along with these detailed steps:
Step 1: Prepare the Dough – In a mixing bowl, combine the all-purpose flour and a pinch of salt. Gradually add water and knead until you achieve a smooth, elastic dough. Cover with a damp cloth and let it rest for about 30 minutes. Resting helps make the dough easier to roll out thinly, which is crucial for crispy Sambusa (Ethiopian Samosa).
Step 2: Cook the Filling – In a skillet, heat a bit of oil over medium heat. Add the chopped onions and sauté until they’re soft and golden. Stir in the minced garlic and cook for an additional minute. If you’re using ground beef, add it at this stage, breaking it up as it cooks. For lentils, just mix them in once the onions are ready. Sprinkle in the spices—cumin, coriander, and turmeric—and season with salt and pepper, cooking until everything is aromatic and well combined.
Step 3: Roll Out the Dough – On a floured surface, divide the rested dough into equal-sized balls. Using a rolling pin, roll each ball into a thin circle, about 6 inches in diameter. Remember, thin dough ensures crispy results!
Step 4: Fill the Sambusa – Take a rolled-out dough circle and place a tablespoon of your filling on one half. Fold the other half over to create a semi-circle. Press the edges together firmly, crimping with a fork to ensure they’re sealed tight.
Step 5: Frying the Sambusa – Heat oil in a deep frying pan over medium-high heat. Once hot, carefully add the Sambusa, frying them in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
Step 6: Serve and Enjoy – Your Sambusa (Ethiopian Samosa) are ready to be enjoyed! Serve them hot with a side of spicy dipping sauce or a cooling yogurt-based raita for a delightful contrast in flavors.
Pro Tips
– Ensure your oil is hot enough before adding the Sambusa; this will help them fry quickly and reduce oil absorption, resulting in crispy pastries.
– For a twist, try different fillings like spiced potatoes or even cheese, catering to your taste preferences.
– If making ahead, freeze the uncooked Sambusa on a baking sheet and transfer them to a zip-top bag once frozen. Fry from frozen, just adding a couple of extra minutes to cooking time.
– To keep your Sambusa warm while frying in batches, place them in a low oven (around 200°F) until ready to serve.
– Experiment with herbs like fresh cilantro or parsley in the filling for added freshness and flavor.
Nutritional Information
Based on a serving size of 2 Sambusa (Ethiopian Samosa), here’s a breakdown of their nutritional value:
| Nutrient | Amount |
| Calories | 300 |
| Protein | 12g |
| Carbohydrates | 40g |
| Saturated Fats | 5g |
| Fiber | 3g |
| Cholesterol | 25mg |
| Sugars | 2g |
| Total Fat | 15g |
FAQs
What is the best way to store Sambusa (Ethiopian Samosa)?
After frying, place them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.
Can Sambusa (Ethiopian Samosa) be made vegan or gluten-free?
Definitely! Swap ground beef for lentils or vegetables and use gluten-free flour for the dough.
What are the best side dishes to serve with Sambusa (Ethiopian Samosa)?
Mint chutney, spicy harissa, or a cooling yogurt dip works beautifully with Sambusa.
How long does it take to prepare Sambusa (Ethiopian Samosa)?
Preparation takes about 30 minutes, and frying can take an additional 15-20 minutes, depending on the batch size.
Can I freeze Sambusa (Ethiopian Samosa) for later?
Yes, you can freeze them uncooked. Just thaw before frying and enjoy fresh!
What is the traditional filling in Sambusa (Ethiopian Samosa)?
The traditional filling often includes spiced ground meat or a mixture of lentils and vegetables.
How can I make Sambusa crispy?
Ensure your dough is rolled thin and that the oil is hot enough during frying for the best crispy texture.
Is it complicated to make Sambusa (Ethiopian Samosa) at home?
Not at all! With the right ingredients and steps, making Sambusa at home is quite simple and incredibly rewarding.
