Community recipe
Somali-Inspired Spiced Lentil Sambusas with Cilantro
Crisp, oven-baked triangular pastries filled with warmly spiced red lentils, sweet onion, garlic, and fresh cilantro. They are a satisfying plant-based appetizer or light meal with a bright, savory finish.
- Serves
- 4
- Prep
- 30 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 300 g all-purpose flour
- 1 tsp fine salt
- 3 tbsp olive oils
- 150 ml warm water
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- 0.5 tsp cayenne pepper
- 0.5 tsp fine salt
- 180 g red lentils, rinsed
- 450 ml waters
- 20 g fresh cilantros, finely chopped
- 1 tbsp olive oil
Make it
Instructions
- 01
Make the pastry dough
In a large bowl, combine 300 g all-purpose flour and 1 tsp fine salt. Rub in 3 tbsp olive oil until the mixture looks sandy. Gradually stir in 150 ml warm water until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic. Cover and let the dough rest while you make the filling.
- 02
Cook the filling
Warm 1 tbsp olive oil in a skillet over medium heat. Add 1 each yellow onion, finely chopped, and cook until soft and golden. Stir in 2 each garlic cloves, minced, with 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp cayenne pepper, and 1/2 tsp fine salt; cook just until fragrant. Add 180 g red lentils and 450 ml water, bring to a simmer, then cook until the lentils are tender and the liquid has been absorbed. Remove from the heat and fold in 20 g fresh cilantro, finely chopped. Spread the filling on a plate and cool until it is no longer steaming before shaping.
- 03
Shape the sambusas
Heat the oven to 200°C and line a baking sheet with parchment. Divide the rested dough into 12 equal pieces. Roll each piece into a thin round, cut it in half, and form each half into a cone. Spoon in the cooled lentil filling, leaving a narrow border, then pinch the edges firmly closed to make 12 neat triangles. Arrange them seam-side down on the prepared sheet.
- 04
Bake until crisp
Brush the sambusas with 1 tbsp olive oil. Bake until the pastry is deeply golden and crisp, turning the tray once for even browning. Let the sambusas stand briefly before serving so the filling settles.
