SAMBUSA ETHIOPIAN RECIPES

Steps:

• Combine all filling ingredients in heavy sauce pan.
• Bring to a boil and stir to keep smooth.
• Reduce heat to medium and let mixture simmer uncovered.
• Correct flavor for spices and salt balance.
• As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
• Cook until all liquid evaporates.
• If ground meat has a lot of fat, drain off at this point.
• Let mixture cool slightly before stuffing.
• Fill won ton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
• Fry the Sanbossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.

Steps:

• In a small pot, add lentils and 2 cups of water. Bring to a boil over medium high heat. Reduce heat to simmer for an additional 25 minutes or until water is completely absorbed by the lentils
• In a deep pan or wok, add oil, garlic, and onion. Cook until the onion is translucent. Add jalapeño and cooked lentils. Season with coriander and cinnamon.
• Continue stirring lentils over heat for another minute. Add salt and cook for an additional 2 minutes before removing from heat and setting aside.
• Preheat the oven to 400 degrees F. Unroll each egg roll wrapper and place a 2 tbsp scoop of lentils in the center of the topside of the wrapper. Wet the tips of your fingers with water, fold the egg roll wrap into a triangle (see pictures above) and place on a greased baking pan. Repeat with each egg roll wrapper until they have all been filled. Bake in the oven according to the package's instructions, typically 18-25 minutes. Serve warm with side sauce!