John Myers
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Sambusa – Dumplings with Red Lentils and Mango-ginger-chili Dip
The perfect sambusa – dumplings with red lentils and mango-ginger-chili dip recipe with a picture and simple step-by-step instructions.
Sambusa – For the filling
- 1 Pc. Onion
- 1 Cup Lentils red
- 1 Can Tomatoes
- 1 tsp Cardamom
- 1 Msp Turmeric
- 50 ml Water
- Salt and pepper
- 1 tbsp Olive oil
Sambusa – dumplings
- 1 packet Yufka pastry sheets
- 1 liter Sunflower oil for frying
Mango-ginger-chili dip
- 1 Pc. Chilli pepper
- 40 g Fresh ginger
- 2 Pc. Limes
- 6 Pc. Sprigs of mint
- Honey liquid
Side salad
- Fry the onions and lentils in olive oil, mix with the spices and fry a little more. Add canned tomatoes and raisins. Add water and cook on low until the liquid has completely evaporated. Let cool and set aside.
- Cut the Yufka dough into approx. 5 cm wide, even strips. Shape into a rectangular pocket, generously fill with the lentil vegetables and continue folding until the end. Heat the oil in a heavy deep pan and add the dumplings. There should be enough oil in the pan that the sambusa is complete with oil.
- Peel the mango, cut the flesh into small pieces. Core the chilli and cut into small pieces. Finely grate the ginger. Remove the mint leaves from the stem, pluck and finely chop. Squeeze the lime. Puree all ingredients in a blender to a pulp. Season with honey and salt / pepper and chill.
- Just before serving, wash and chop the lettuce leaves and distribute on 6 plates. Drizzle some of the mango dip over it. Cut the sambusa crosswise in the middle and drape on the salad. Divide the remaining mango dip into 6 small glasses and serve separately.
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