Red lentils are boiled quickly in a pressure cooker and mixed with canned tuna into a spiced filling, then sealed inside thin pastry triangles and fried. Inspired by Ethiopian street food, this snack fits just as easily onto a party platter as it does a brunch table.
Put the red lentils and water in the pressure cooker, close the lid, and once it starts hissing, cook over low heat for 8 minutes.
Release the pressure and mix the lentils with the drained tuna, onion and berbere spice.
Spoon a scoop of filling into each triangular wrapper and fold to seal tightly.
Heat the frying oil over medium heat and fry the sambusas until golden, about 5 minutes.
Do not open the pressure cooker lid before releasing the pressure; the lentils may still be hot and pressurised. Allergens: contains fish (tuna), gluten (pastry).
If berbere spice is unavailable, mixing equal parts pul biber, cumin and ground ginger gives a similar flavour.
Admin DadaGastro · verified in test kitchenBerbere 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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