Sambussa (ethiopian)

Measure Ingredient
1 jar Misir – Ethiopian Style Cooked lentils
½ tsp Cayenne
1 cup Water
1 tsp Cinnamon
½ cup Diced green bell pepper
¾ cup Finely chopped onions
Salt and ground black pepper to taste
2 Garlic cloves; minced
3 tbsp Olive oil
8 Won ton wrappers
2 tsp Sweet Hungarian paprika
1 Egg yolk beaten with a tablespoon
Water
1 tsp Grated peeled fresh ginger root
1 tsp Ground coriander seeds
Oil for deep-frying
  •  Cut the won ton wrappers in half to form rectangles.
  • Place a wrapper vertically on a flat surface and brush it with the beaten egg mixture.
  • Put a rounded tablespoon of the filling on the lower end of one of the rectangles. Fold the left bottom corner up and over the filling until it meets the right edge of the wrapper and forms a triangle. Next, flip the filled triangle up and over, folding along its upper edge. Then fold it over to the left on the diagonal. Continue folding until you reach the end of the wrapper and have formed a neat triangular package. Repeat this process with the other won ton wrapper rectangles.
  • Deep-fry each pastry until golden in 2 or 3 inches of oil heated to 360F. You can keep the fried sambusas in a warm oven until they are all prepared and ready to be served. Sambusas are best eaten hot.