Sambusa Majareta

Introduction

Sambusa Majareta is a popular Ethiopian snack known for its deliciously spiced fillings wrapped in a crispy pastry. Often served during celebrations and gatherings, it has become a symbol of communal joy. In Ethiopia, sambusas are enjoyed as appetizers or as a side dish, perfect for whetting the appetite for a grand meal.

Historical Background

The origins of Sambusa trace back to the introduction of similar dishes from the Arab world, like the samosa. Historically, these delightful pastries have evolved to incorporate unique Ethiopian spices, making them a staple. The addition of legumes such as lentils, along with an array of aromatic spices, showcases the harmonious blend of cultural influences in Ethiopian cuisine.

Ingredients

• Ground beef - 500g
• Onion, finely chopped - 1 large
• Garlic cloves, minced - 3
• Ginger, minced - 2 teaspoons
• Lentils, cooked - 1 cup
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Chili powder - 1/2 teaspoon
• Cinnamon pinch
• Salt - to taste
• Pepper - to taste
• Olive oil - 2 tablespoons
• Sambusa pastry sheets (or phyllo dough) - 20 sheets
• Water - for sealing
• Oil for frying

Preparation

Begin by preparing the filling. In a large skillet over medium heat, add olive oil and sauté the onion until it becomes translucent. Add the garlic and ginger, continuing to cook until the mixture is fragrant.

Add the ground beef to the skillet, cooking it thoroughly until browned. Ensure to break up any clumps, creating a fine texture. Once the beef is cooked, add in the cooked lentils and stir well.

Spice and Seasoning

Incorporate the cumin, coriander, chili powder, and a pinch of cinnamon into the beef mixture. Season the filling with salt and pepper to taste. Cook the mixture for another 5-7 minutes, allowing the spices to blend into the filling.

Assembling Sambusa

Prepare the Sambusa pastry sheets or phyllo dough by cutting them into strips about 3 inches wide. Place a spoonful of the beef and lentil mixture at one end of the strip, folding the pastry in a triangular shape to enclose the filling, similar to folding a flag.

Seal the edges with a dab of water to ensure that the filling remains intact during frying.

Cooking Process

Heat the oil for frying in a deep pan. Carefully place the sambusas into the hot oil, being sure not to overcrowd the pan. Fry until they are golden brown and crispy, which will roughly take about 5-6 minutes per batch. Use a slotted spoon to remove them from the oil and let them drain on a paper towel-lined plate.

Cooking Timer

For precise cooking timing, make sure to keep an eye on the sambusas during frying to achieve perfect crispiness without overcooking.

Serving Suggestions

Sambusa Majareta is best enjoyed warm, served alongside traditional Ethiopian condiments such as berbere sauce or a yogurt-based dip. They can accompany a large Ethiopian meal or be presented as the star appetizer for your gatherings.