Ethiopian-Inspired Lentil and Vegetable Sambusas with Spiced Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Crispy triangular pastries stuffed with a fragrant mix of lentils, onions, and berbere spices, perfect as a savory snack or appetizer. This african-inspired snacks (vegetarian) ready in about 60 minutes turns all-purpose flour, salt, plus more for frying vegetable oil 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 190 calories and feeds 12, 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

• 2 cups all-purpose flour
• 1 tsp salt
• 3 tbsp plus more for frying vegetable oil
• 3/4 cup warm water
• 1 cup red lentils, cooked and drained
• 1 medium (150g) yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 1.5 tbsp berbere spice blend
• 1 medium (70g) carrot, finely grated
• 1 small (optional) green chili, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large bowl, mix 2 cups all-purpose flour with 1 tsp salt and 3 tbsp vegetable oil until mixture resembles coarse crumbs. Gradually add 3/4 cup warm water, kneading until a smooth dough forms. Cover and rest for 30 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 6 minutes until softened.
3. Step 3: Add 2 minced garlic cloves, 1.5 tbsp berbere spice blend, and 1 small finely chopped green chili (if using), cooking for 2 minutes until fragrant.
4. Step 4: Stir in 1 cup cooked red lentils, 1 medium finely grated carrot, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes until mixture is heated through and well combined. Remove from heat and stir in 2 tbsp chopped fresh cilantro.
5. Step 5: Divide dough into 12 equal balls. Roll each ball into a thin 7-inch circle. Cut each circle in half to form two semi-circles.
6. Step 6: To form sambusas, fold one semi-circle into a cone shape, fill with 2 tbsp lentil filling, and seal edges by brushing with water and pressing firmly.
7. Step 7: Heat vegetable oil to 350°F in a deep pan and fry sambusas in batches for 3-4 minutes until golden brown and crisp. Drain on paper towels and serve warm.