Ethiopian Lentil Sambusa
Crisp baked filo triangles filled with spiced green lentils, onion and a little green chilli. Perfect hot or cold.
- Time1 hr 10
- LevelMedium
- Costabout £0.84 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Simmer the lentils in plenty of unsalted water for 20 to 25 minutes, until just tender. Drain well and tip back into the pan.
22 min 30 s - 2
Heat 2 tablespoons of oil in a frying pan and cook the onions for 8 minutes until soft. Add the garlic, chilli and ginger for 1 minute, then the cumin, turmeric and cardamom for 30 seconds.
9 min - 3
Stir the onions through the lentils with the salt and lemon juice. Mash lightly with a fork so the filling holds together. Leave to cool for 10 minutes.
10 min - 4
Heat the oven to 200°C (180°C fan). Lay one sheet of filo on the worktop, keeping the rest under a damp cloth. Cut it into 2 long strips. Brush a strip with oil, then put a heaped tablespoon of filling at one end.
- 5
Fold the corner over to make a triangle and keep folding along the strip like a flag, ending with a neat triangle. Brush the outside with oil and place on a lined tray. Repeat to make 12 sambusa.
- 6
Bake for 18 to 20 minutes, turning once, until crisp and golden. Cool for 3 minutes before serving.
19 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.