Wrap n' Roll GF Pea & Lentil Sambusa
Look at these little pockets of comforting pulses! My first bash at Ethiopian nosh ~ I'm really loving north African flavours at the moment, scooping up aromatic & plantbased stews with injera ... I thought I'd test out something a little simple to start with after devouring the BEST samosas I've EVER scoffed at Spitalfields' Merkamo! I've been inspired to dream up my own healthier, baked (not fried) variation...
Ethiopian food is so comforting & so interesting! Living in London, there are tonnes of north African nosh stalls & vans & holes in the wall lending me the chance to taste flavours & veggies I've sometimes never even heard of. I've been loving Ethiopian cuisine the most & always seem to find tonnes of vegan options on the menu. Here's why...
#MeatlessMonday definitely found its inspiration from Ethiopian culture! Well... Wednesdays & Fridays for Ethiopia. That's because the Orthodox Church promotes regular fasting ~ abiding by an ancient Christian calendar that instructs 250 days of fasting for laypeople (including every Wednesday & Friday & 40 consecutive days before their earlier Christmas!) & even more hours for monks. Fasting in the Ethiopian Church means leaving behind normally meat-dense wat stews for 1 cruelty free meal a day. So that's why they've got their plant powered plates down to an absolute tee!
These triangle treats are my own way of welcoming Ethiopian smells & tastes into my small kitchen... they may not be the most authentic but I wanted to mix up something that is simple for every body to make & that every soul can enjoy. Gluten free ~ reduced fat ~ protein dense ~ speedy sambusas to snack on whenever & wherever with whoever!
The cones are filled with my own berbere spice blend & paired with my mind's little creation ~ my light mango chutney salsa! I thought a chutney to cool down the berbere lentils would be yummy but without the added sugars & oils ... so I chopped up a raw, SO super easy salsa. I love making nosh that's healthful, simply sourced with affordable ingredients & these 3 recipes hopefully follow that mantra!
Scrolling Instagram, recipe videos are always my favourite posts! They're so useful to play & rewind ~ following the motions of another foodie's hands. & they're mouthwatering to watch! So, I've uploaded my own step-by-step nudge to Instagram on how to wrap n' roll the lentil mixture into a gf wrap with TONNES of love! I had SO much fun making this little animation with the music & drawings ~ I thought it'd be lots easier for you to follow than a list of 'fold here then there & then this & that & then there...'!!
Wrap n' Roll Sambusa
Serves: 6 triangle treats
Prep time: 50 mins
Cook time: 12 mins
Total time: 1 hr
Ingredients:
Flour paste:
2tbsp flour (all purpose or besan)
2tbsp cold water
Method:
First & foremost, rinse & wash the lentils in cold running water then leave to drain.
Now, on a low heat, heat 1tsp chilli oil in a large pot. Finely chop the onion & fry for around 5 mins until soft ~ in the last minute or so, stir in the coriander & berbere.
Pour the veggie stock into the mixture along with the lentils ~ petit pois ~ seasoning & increase the heat to boil under the lid.
Once bubbling, reduce the temp back down to a low simmer & cook for around 45 mins until the lentils are soft but not mushy.
Make sure to check & stir the pot every 5 mins or so ~ if the mixture is sticking to the pan then add a little splash more stock/boiling water but the cooked mixture should be thick!
Once ready, spoon evenly onto a plate to cool.
Preheat the oven to 190'C & line a baking tray with greaseproof paper. Mix the flour & water in a little bowl to make the paste.
Now time to wrap n' roll! Instead of confusing lists of 'fold here then there & then this & that & then there...', follow this simple step-by-step video on how to wrap up the triangles!
Once folded, place on the baking tray & paint with a little sunflower oil.
Bake on one side for 6 mins then flip & bake on the other for a further 6 mins.
Done! Scoff hot & crispy with a 5 minute mango chutney salsa you can mix up as they bake...