Sambusa Pastry Triangles with Spiced Lentil Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Crunchy fried Ethiopian sambusas filled with a savory blend of spiced lentils and aromatic herbs, perfect as a snack or appetizer. This african-inspired vegetarian ready in about 70 minutes pairs all-purpose flour, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
• 3/4 cup, warm water
• 1 tsp salt
• 4 tbsp (for dough) plus 2 cups for frying vegetable oil
• 1/2 cup red lentils
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 1 tbsp berbere spice blend
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt. Gradually add 3/4 cup warm water and 4 tbsp vegetable oil, mixing until a soft dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Step 2: Rinse 1/2 cup red lentils and cook in 1 cup boiling water for 15 minutes until tender. Drain any excess water.
3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 small finely chopped yellow onion, 2 minced garlic cloves, 1 tsp cumin seeds, 1 tbsp berbere spice blend, and 1 tsp ground coriander. Sauté for 4-5 minutes until fragrant and onions are translucent.
4. Step 4: Add the cooked lentils, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh cilantro to the skillet. Stir well and cook for 3 more minutes to combine flavors. Remove from heat and let cool.
5. Step 5: Divide dough into 12 equal balls. Roll each ball into a thin 6-inch circle. Cut each circle in half to form two semicircles.
6. Step 6: Take one semicircle, fold the straight edge to form a cone shape, sealing the edge with a little water. Fill the cone with 2 tbsp lentil mixture, then fold the open edge over to form a triangle, sealing all edges tightly.
7. Step 7: Heat 2 cups vegetable oil in a deep skillet to 350°F. Fry sambusas in batches for 3-4 minutes until golden and crisp. Drain on paper towels and serve warm.