It can be used as a stuffing for zucchini, squash, etc. or as a filling in sambusas pastry*.
አዎ የሱቡስስ ቤሩዝ (Amhari)
/Ye'misser Sambusas Be'ruz/
Makes 18 sambusas
/Ye'misser Sambusas Be'ruz/
Makes 18 sambusas
5 cups (1180 ml) water
1 cup (225 g) dried organic red lentils
½ minced red onion
2 cups (450 g) thickly sliced mushrooms
3 Tbs. (45 ml) olive oil or spicy Ye'qimem Zeyet* oil
2 pressed or grated cloves of garlic
2 Tbs. (30 ml) ground berbere or Berbere paste* or Indonesian sambal
1 Tbs. (15 ml) mild paprika
1 tsp. (5 ml) ground cumin
¼ tsp. (60 ml) ground cinnamon
1 organic diced tomato
3 Tbs. (45 ml) organic tomato paste
black pepper
8 rice paper sambusas pastry sheets
1 Tbs. (15 ml) mild paprika
1 tsp. (5 ml) ground cumin
¼ tsp. (60 ml) ground cinnamon
1 organic diced tomato
3 Tbs. (45 ml) organic tomato paste
black pepper
8 rice paper sambusas pastry sheets
1 Tbs. (15 ml) olive oil
A. While the lentils are cooking, do #5.
1. Put the water and lentils in the saucepan and bring to boil over high heat.
2. Stir to prevent sticking.
3. Decrease the heat to medium-low and simmer uncovered about 10 minutes
4. Drain the reserve 2 Tbs. (30 ml) of the cooking water.
B.
5. Put the onions in a saucepan, cover and cook over medium-high heat, stir for 5 minutes.
6. Add the mushrooms, Ye'qimem Zeyet/olive oil, and garlic. Stir to combine.
7. Cook uncovered, stir, until the mushrooms have softened, about 3 minutes.
8. Add the berbere, paprika, cumin, and cinnamon, stir, cook about 30 seconds.
9. Add the tomatoes and tomato paste. Cook, stir, about 5 minutes.
10. Stir in the lentils and reserved cooking water and stir well.
11. Simmer until it reduced to a thick stew, 15-20 minutes.
12. Season with black pepper to taste.
13. Set aside to cool and thicken.
C. stuffing:
1. vegetables: scoop out the inside and steam, fill with the mixture.
2. sambusas: fill each pasty, fold, coat each side with oil, and bake in a preheated oven at 375F (190C) for 10 minutes, turn over, bake 13-20 minutes, until golden brown and crisp on all sides. Serve hot.
A. While the lentils are cooking, do #5.
1. Put the water and lentils in the saucepan and bring to boil over high heat.
2. Stir to prevent sticking.
3. Decrease the heat to medium-low and simmer uncovered about 10 minutes
4. Drain the reserve 2 Tbs. (30 ml) of the cooking water.
B.
5. Put the onions in a saucepan, cover and cook over medium-high heat, stir for 5 minutes.
6. Add the mushrooms, Ye'qimem Zeyet/olive oil, and garlic. Stir to combine.
7. Cook uncovered, stir, until the mushrooms have softened, about 3 minutes.
8. Add the berbere, paprika, cumin, and cinnamon, stir, cook about 30 seconds.
9. Add the tomatoes and tomato paste. Cook, stir, about 5 minutes.
10. Stir in the lentils and reserved cooking water and stir well.
11. Simmer until it reduced to a thick stew, 15-20 minutes.
12. Season with black pepper to taste.
13. Set aside to cool and thicken.
C. stuffing:
1. vegetables: scoop out the inside and steam, fill with the mixture.
2. sambusas: fill each pasty, fold, coat each side with oil, and bake in a preheated oven at 375F (190C) for 10 minutes, turn over, bake 13-20 minutes, until golden brown and crisp on all sides. Serve hot.
