INGREDIENTS

INSTRUCTIONS

Rinse the lentils and bring them to a boil in the water. Reduce the heat,
cover, and simmer for 45 minutes. Meanwhile, saute the onions and garlic in
the olive oil until the onions are translucent. Add the spices and chopped
green peppers and simmer, covered, for 3 minutes, stirring often. Remove
the pan from the heat. When the lentils are tender, combine them with the
sauteed vegetables. Season with salt and pepper.
Cut the won ton wrappers in half to form rectangles. Place a wrapper
vertically on a flat surface and brush it with the beaten egg mixture. Put
a rounded tablespoon of the filling on the lower end of one of the
rectangles. Fold the left bottom corner up and over the filling until it
meets the right edge of the wrapper and forms a triangle. Next, flip the
filled triangle up and over, folding along its upper edge. Then fold it
over to the left on the diagonal. Continue folding until you reach the end
of the wrapper and have formed a neat triangular package. Repeat this
process with the other won ton wrapper rectangles. Deep-fry each pastry
until golden in 2 or 3 inches of oil heated to 360F. You can keep the fried
sambussas in a warm oven until they are all prepared and ready to be
served. Sambussas are best eaten hot.
from the book - SUNDAYS AT MOOSEWOOD RESTAURANT
Posted to EAT-LF Digest by Paradise~Manifest <ausetkmt/p@usa.net> on May
18, 1998

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