Crispy Ethiopian Sambusa with Lentil and Spice Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Golden fried sambusas filled with spiced lentils and herbs, perfect as a savory snack or appetizer. This ethiopian-inspired snacks ready in about 50 minutes turns yellow split lentils, water, small, finely chopped yellow onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 10, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup yellow split lentils
• 2 1/2 cups water
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 1 tsp berbere spice mix
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/4 tsp black pepper
• for frying, about 2 cups vegetable oil
• 10 sheets sambusa pastry sheets or spring roll wrappers

Instructions

1. Step 1: Rinse 1 cup yellow split lentils thoroughly and combine with 2 1/2 cups water in a medium pot. Bring to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until lentils are soft and most water is absorbed.
2. Step 2: In a skillet over medium heat, sauté 1 small finely chopped yellow onion and 2 minced garlic cloves in 1 tbsp vegetable oil for 4-5 minutes until fragrant and translucent. Stir in 1 tsp berbere spice mix, 1/2 tsp ground cumin, and 1/2 tsp ground coriander, cooking for 1 minute.
3. Step 3: Add the cooked lentils to the skillet along with 1 tsp salt, 1/4 tsp black pepper, and 1/4 cup chopped fresh cilantro. Stir to combine and cook for 3 minutes until the mixture thickens slightly. Remove from heat and let cool.
4. Step 4: Lay out one sambusa pastry sheet and place about 2 tbsp filling near one corner. Fold into a triangle shape, sealing edges with a little water. Repeat for all sheets.
5. Step 5: Heat about 2 cups vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F). Fry sambusas in batches for 3-4 minutes per side until golden brown and crisp. Drain on paper towels and serve warm.