Quickly pressure-cooked red lentils are mixed with canned tuna to make a spiced filling, then wrapped in thin triangular samosa wrappers and fried. Inspired by Ethiopian street food, these snacks work equally well on party platters and brunch tables.
Put the red lentils and water in the pressure cooker and close the lid. Once it whistles, reduce the heat to low and cook for 8 minutes.
Release the pressure, then mix the lentils with the drained tuna, onion and berbere spice blend.
Place a spoonful of filling in each triangular samosa wrapper, fold and seal tightly.
Heat the frying oil over medium heat and fry the sambusa for 5 minutes, until golden.
Do not open the pressure cooker until the pressure has dropped; the lentils may still be hot and under pressure. Allergens: contains fish (tuna) and gluten (samosa wrappers).
Berbere baharatı bulamadım, editör notundaki gibi pul biber, kimyon ve zencefil tozunu karıştırdım, tadı gerçek berbereye çok yakın çıktı. Kızartma süresi benim tavamda 5 dakika yerine 7 dakika sürdü, dışı biraz daha koyu oldu.
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