Sambusa is a fried or baked pastry, filled with variety of fillings, enjoyed in different ways in Indain (samosa, samoosa); Southeast, Central, and Southwest Asia; Arabian Peninsula; the Mediterranean; as well as in South, East, and North Africa.
This is one way to make the pastry. Then fill them with many kinds of fillings*.
Lentil Filling: http://veggiefernandezs.blogspot.com/2016/08/ethiopian-lentil-filling.html
Rice paper is thin, so use fillings that are finely chopped and cooked: potato, peas, onions, lamb, beef, cheese; spices, green chili, (dairy-free) cheese...endless options.
This is one way to make the pastry. Then fill them with many kinds of fillings*.
Makes 18 sambusas
sheets of rice paper (The more rice in the paper, the the thicker they are. Some contain gluten-free tapioca starch. Rice paper is gluten-free.)
1. Line a baking sheet with parchment paper.
1. Line a baking sheet with parchment paper.
2. Lay a clean, dry towel on the counter.
3. Smooth it flat.
4. Work with one sheet of rice paper at a time
5. Put the rice paper under warm running water, on top and then underneath, then on top again for total of 5 seconds.
6. Let the rice paper drip in the sink for a second.
7. Put the moistened rice paper on top of the towel and quickly arrange it so it is completely flat.
8. Cut the rice paper into equal halves. Use a sharp knife or pizza cutter.
9. Depending on the your filling, put 2 Tbs. (55 g) of filling in the center of one of the halves.
10. Grab a corner and being it over the fillings. Repeat the other side.
11. Overlap both sides to form a cone-like shape with a pointed bottom.
12. Fold the bottom edge up and over the fillings to enclose and form a triangle-shaped sambusa.
13. Carefully transfer the sambusa to the baking sheet and repeat with the remaining rice papers and fillings. Make sure they do not touch each other.
14. Brush each side with a very thin coating of olive oil.
15. Bake at 375F (190C) for 10 minutes, until the bottoms are light brown and the shells begin to firm.
16. Flip gently and continue baking, turning them every few minutes for 13 to 20 minutes, until golden brown and crisp on all sides.
17 Serve hot.
*Different fillings:
Spiced Lentil Tomato: http://veggiefernandezs.blogspot.com/2016/08/ethiopian-spiced-lentil-tomato-filling.html
Lentil Filling: http://veggiefernandezs.blogspot.com/2016/08/ethiopian-lentil-filling.html
Rice paper is thin, so use fillings that are finely chopped and cooked: potato, peas, onions, lamb, beef, cheese; spices, green chili, (dairy-free) cheese...endless options.
