Hearty brown lentils seasoned with baharat spices and sweet onions.
Hands-free mode with voice commands & timers
No ratings yet
Boil the brown lentils in 3 cups of water until tender but still holding their shape, about 20 minutes, then drain thoroughly.
In a large skillet, heat olive oil over medium-low heat and cook sliced onions with a pinch of salt for 25 minutes until deep golden brown and caramelized.
Add the minced garlic and Baharat spice blend to the onions, stirring for 2 minutes until the spices are fragrant.
Fold the cooked lentils and lemon juice into the onion mixture, season with salt, and stir in the fresh parsley; let the filling cool completely.
Cut the pastry sheets into long strips, place a tablespoon of filling at one end, and fold into triangles, sealing the edges with a bit of water or flour paste.
Heat the vegetable oil in a deep pan to 350 degrees Fahrenheit (175 degrees Celsius).
Fry the samosas in small batches for 3-4 minutes, turning once, until they are golden brown and crispy on all sides.
Drain the finished samosas on paper towels and serve warm with a side of yogurt or tahini sauce.
