Chef Beth Makes Episode 5: Sambusa Lentil (Vegan ) and Kitfo and Ayb (beef and cheese)

Heat oil for frying.

Cover spring roll wraps with a wet towel to prevent drying.

Mash half of the boiled lentils to a pasty consistency.

Add 1 tablespoon of mustard, 1 teaspoon of cumin, chopped cilantro, 1 teaspoon of salt, finely chopped red onion, and 2 tablespoons of jalapeno to the lentils and mix well.

Use a mixture of flour and water to seal the sambusa.

Take two spring roll wraps, place a spoonful of the lentil mixture in the center, and fold to form a triangle, sealing the edges with the flour mixture.

Fry the sambusa in hot oil, flipping every 10 seconds until golden brown and crispy.

Remove sambusa and place on a paper towel to absorb excess oil.

For the meat sambusa, cook lean ground beef in clarified butter until no red parts remain, then mix with homemade cheese and salt.

Wrap the meat mixture in spring roll wraps and fry in hot oil, turning every 5-6 seconds until browned.

Prepare a jalapeno sauce by blending jalapenos, serrano peppers, onions, garlic, olive oil, salt, and pepper.

Make a dip with finely chopped parsley and sour cream, thinning with milk if desired.

Equipment Needed

Dietary

Allergens