Sambusa

Ingredients

• 2 cupsall-purpose flour
• 1/2 tspsalt
• 3 tbspvegetable oil
• 1/2 cupwarm water
• 1 cupred lentils, rinsed
• 1 smallonion, finely diced
• 3 clovesgarlic, minced
• 1 tspground cumin
• 1/2 tspground coriander
• 1/4 tspturmeric
• 1/4 tspcayenne pepper
• 1 tbsptomato paste
• 1 tbsplemon juice
• 2 tbspfresh cilantro, chopped
• 1 cupvegetable oil (for frying)
• 1/2 cupsweet chili sauce (for dipping)

Instructions

1. 1
   Make pastry: whisk flour and salt. Add oil and rub until sandy. Add warm water gradually; knead 5 min. Cover and rest 30 min.
2. 2
   Cook lentils in 2 cups water until tender and water absorbed, about 15 min. Drain any excess moisture and cool.
3. 3
   Heat 1 tbsp oil in skillet. Sauté onion 3 min. Add garlic, cumin, coriander, turmeric, cayenne; cook 1 min.
4. 4
   Stir in cooked lentils, tomato paste, lemon juice, cilantro. Season with salt; cool completely.
5. 5
   Divide dough into 12 balls. Roll each into thin 5-inch circle. Cut in half to form semicircles.
6. 6
   Take 1 semicircle, bring straight edges together to form cone. Pack 2 tbsp filling. Seal edges with water; press firmly.
7. 7
   Heat 1 inch oil in deep pan to 350°F (175°C). Fry sambusas 3-4 at a time, 2-3 min per side until golden. Drain.
8. 8
   Serve piping hot with sweet chili dip on the side.