Name: Ye’misser Sambusas Be’ruz (Crispy Rice-Paper Pastries with a Spiced Lentil-Tomato Filling)
Yield: Makes 18 sambusas
Cuisine: Ethiopian
Ingredients: 1 tomato, diced (1 cup); 1 tablespoon mild paprika; 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ¼ teaspoon ground cinnamon; 3 tablespoons unsalted tomato paste Freshly ground black pepper; 1 tablespoon organic canola oil; 9 (8-inch) rice papers; 2 tablespoons ground berbere or Berbere Paste; 2 cloves garlic, pressed or grated (1 teaspoon); ½ teaspoon salt, plus more if desired; ½ red onion, minced (1 cup); 2 cups thickly sliced mushrooms; 1 teaspoon ground cumin; 1 cup dried red lentils; 5 cups water

Preparation info

Makes
18
sambusas

Difficulty
Medium

Appears in

Teff Love

By Kittee Berns

Published 2015

About

Sambusas are similar to Indian samosas, except instead of the expected potato filling, they’re usually stuffed with meat or lightly seasoned lentils that are wrapped in a thin wheat pastry. These sambusas are filled with tender lentils and mushrooms in a spiced red gravy, and instead of the traditional fried crust, they’re baked in rice-paper wrappers, which are an inexpensive and easy gluten-free twist. This rice-paper version is quite different from