Crispy Sheet-Pan Sambussa
Golden-fried Ethiopian pastry pockets stuffed with spiced beef and lentils, finished with chili oil. A 25-minute dinner that tastes like you spent hours in the kitchen.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
- ½ lb ground beef
- ¼ cup red lentils (dried)
- ½ medium, diced yellow onion
- 2 tbsp berbere spice blend
- 12 wrappers egg roll wrappers
- 3 tbsp chili crisp oil
- ½ whole lemon
- 2 tbsp fresh cilantro (chopped)
Instructions
- 1
Boil lentils in salted water until just tender, about 12 minutes. Drain and set aside.
- 2
Brown ground beef in a large skillet, breaking it up as it cooks, until no pink remains, about 5 minutes.
- 3
Add diced onion and berbere, stirring constantly until fragrant, about 90 seconds. Fold in cooked lentils.
- 4
Spoon 1 tbsp filling into the center of each egg roll wrapper. Fold edges to form a triangle, sealing with water.
- 5
Heat 2 tbsp chili crisp oil in the skillet over medium-high. Fry sambussa 2–3 minutes per side until golden and crispy.
- 6
Serve hot with remaining chili crisp oil, fresh cilantro, and a lemon wedge for squeezing.
Tools you’ll need
- medium saucepan
- 12-inch skillet
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
