Ethiopian sambusa... not exactly

Sambusas are Ethiopian-style turnovers, similar to that of the oh-so-popular Indian samosas. They are typically fried and can be filled with whatever your heart desires. So of course I took it upon myself to come up with a healthier version while keeping the distinct taste of Ethiopian cuisine.

Ethiopian spiced lentil sambuas with spicy berbere drizzle

Fresh romaine lettuce, Roma tomato wedges and red onions in lime juice and extra-virgin olive oil

In each brick dough "turnover" was a stew of extra-virgin olive oil, ginger, garlic, yellow onions, a spice blend which included cumin, coriander, paprika, cayenne, allspice, and cardamom, French green and red lentils, and vegetable stock. The brick dough wedges were baked and then drizzled with a very spicy berbere sauce made of toasted spices (cumin seeds, coriander seeds, cloves, cardamom, and a bit of fenugreek), shallots, chili del arbols, ginger, and a touch of raw sugar all blended with the water that was used to soak the chilies. The fresh salad was there to lighten the spice load of the main event.