Sambusa Triangles with Spiced Lentil Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Fried Ethiopian-inspired triangular pastries filled with a savory mix of lentils, onions, and warming spices, perfect as a snack or appetizer. This african-inspired snacks (vegetarian) ready in about 60 minutes turns all-purpose flour, water, vegetable oil, plus more for frying 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 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
• 1/2 cup water
• 3 tbsp vegetable oil, plus more for frying
• 1 cup red lentils, cooked and drained
• 1 cup yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp berbere spice mix
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: In a mixing bowl, combine 2 cups all-purpose flour, 3 tablespoons vegetable oil, and 1/2 cup water, kneading until a smooth, elastic dough forms, about 5 minutes. Cover and let rest for 30 minutes.
2. Step 2: In a skillet over medium heat, add 1 tablespoon vegetable oil (from the measured 3 tbsp). Sauté 1 cup finely chopped yellow onion for 5 minutes until translucent.
3. Step 3: Add 2 minced garlic cloves, 1 teaspoon berbere spice, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper to the onions and cook for 2 minutes until fragrant.
4. Step 4: Stir in 1 cup cooked and drained red lentils and cook for 3 minutes to combine flavors. Remove from heat and mix in 2 tablespoons chopped fresh cilantro.
5. Step 5: Divide dough into 12 equal balls. Roll each ball into an 8-inch circle and cut in half to form two semi-circles.
6. Step 6: Take one semi-circle, fold into a cone shape, fill with 2 tablespoons of lentil filling, and seal edges with water.
7. Step 7: Heat 2 inches of vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350°F. Fry sambusa triangles in batches for 3-4 minutes until golden brown and crisp.
8. Step 8: Drain on paper towels and serve warm as a snack or appetizer.