A little inspiration from Africa and the Caribbean is on its way.
FROM THE PRISCY KITCHENFROM AFRICA & THE CARIBBEAN
Thin, flaky dough stuffed with lentils and Ethiopian spices. This hand-held appetizer, akin to samosas, is a savory, mouth-watering snack or appetizer.
GET EVERYTHING READY
Tick off ingredients as you prepare. Quantities and notes are kept as provided by the recipe source.
0 of 12 ingredients ready
LET’S MAKE SOMETHING GOOD
Soak the lentils overnight.
Boil lentils the next morning until tender: About 20 minutes.
Heat Olive oil and sauté the onion, garlic, jalapeno until translucent, about 5 minutes.
Add spices, sauté: 2 minutes.
Add the boiled and drained lentils and cook for about 10 minutes.
Taste and adjust seasoning.
Take off stove and let it cool.
Add cilantro leaves.
Heat oven to 400 degrees and have ready a non-stick baking sheet.
Take a spring roll sheet and generously dampen the edge by dipping your fingers in the dish of water and spreading the water around the perimeter.
Mound one heaping teaspoon of filling on the spring roll sheet.
Close the sheet so that it’s now a triangle. Pinch the edge tightly and set on the baking sheet.
Repeat until you run out of filling.
Brush the sambusas liberally on all sides with olive oil.
Bake until golden brown, about 6-10 minutes, then flip and brown on the other side for just about 2-3 minutes.
These are great served warm or at room temperature.
Explore the original recipe collection and its cooking traditions.
View original recipe source ↗A CLOSER LOOK AT YOUR RECIPE
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 3 of 12 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
Not included: Beluga lentil soaked overnight, Puy lentils, finely diced Jalapenos, onion finely diced, Cardamom Seeds: Crushed coarsely, Salt to taste, Black Pepper, About 10 Spring Roll Sheets, oilve oil for frying.
Estimated subtotal · included ingredients only
3 of 12 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 0.1 g | 0% |
| Saturated Fat 0 g | 0% |
| Trans Fat 0 g | — |
| Cholesterol 0 mg | 0% |
| Sodium 9 mg | 0% |
| Total Carbohydrate 4.6 g | 2% |
| Dietary Fiber 1.3 g | 5% |
| Total Sugars 0.3 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 1 g | — |
| Vitamin D 0 µg | 0% |
| Calcium 40 mg | 3% |
| Iron 0.5 mg | 3% |
| Potassium 125.1 mg | 3% |
A nutrient amount is unavailable when any included ingredient lacks that source value.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Excluded: No quantifiable edible weight or reliable USDA food match is available.
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Excluded: No quantifiable edible weight or reliable USDA food match is available.
9 g edible ingredient. USDA portion: 1 clove = 3 g.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
16 g edible ingredient. USDA portion: 0.25 cup = 4 g.
Estimate uses USDA Coriander (cilantro) leaves, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Excluded: No quantifiable edible weight or reliable USDA food match is available.
1.3 g edible ingredient. USDA portion: 1 tsp = 2.6 g.
Estimate uses USDA Spices, cinnamon, ground. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Excluded: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Spices, pepper, black. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Excluded: No unambiguous numeric quantity is specified.
Excluded: Optional ingredients and uncertain retained amounts need a confirmed edible weight.
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
KEEP THE INSPIRATION GOING
A simple, easy-to-make, and inexpensive healthy vegan dish bursting with flavor. Made from cabbage, carrots, and potato, atakilt wat has a flavor prof…
A hearty, bold and spicy stew utilizing a berbere spice blend that you can purchase at a retailer (or use our instructions to make your own). Key wat …
Abobo (Kidney Beans) are a great source of protein used in preparing some meals in Ghana. It is not to be confused with bambara beans, which is a diff…