Sambusa is a pastry filled with lentils or beef, and it is common along the streets of Ethiopia.
Sambusas were originally originated from the Middle East which then found their way to India where it was exported by migration and trade.
This meal is similar to that of the Indian samosa, but the major difference between sambusa and samosa are their fillings. Sambusa are filled with a meat and onion mixture while samosa are a vegetarian offering filled with potatoes and peas. Traditionally, sambusa aren’t accompanied by a sauce while there are several sauces which could accompany samosas. Lastly, the spices inside samosa usually contain cumin, chilli powder and garam masala while that of sambusa include cumin, cardamom, ginger, turmeric, cloves and cinnamon.
Niter kibbeh, is a spiced clarified butter that is infused within sambusa and is widely used in Ethiopian cooking. It can be served fresh off the fryer. While they can have many different fillings. This wonderful and flavourful meal can be served as an appetizer or snack.
