Ethiopian Sambusa

Sambusa, also known as samosa, originated in East and Central Asia where they were originally known by the Persian word sanbosag. This family of pastries and dumplings filled with savory filling, and known now by many different names, developed endless variations as they spread to Africa, Southeast Asian, India, and beyond. In Ethiopia and neighboring East African countries they are known as sambusa and have become a staple of local cuisine often eaten on special occasions and holidays. Sambusa are made with a thin pastry dough stuffed with various fillings like spiced meat or lentils before being fried to crisp and flaky perfection. This hands on class with instructor Mimi Selam will teach you how easy it is to make delicious sambusa at home using a variety of tasty traditional fillings. You’ll leave class ready to recreate the recipes at home, or make them your own!

Class menu will include:

• Beef Sambusa
• Lentil Sambusa
• Potato Curry and Pea Sambusa
• Sambusa Sauce