Samsa
18 servings
120 minutes
Small triangular pies made of unleavened dough were brought by nomads from Central Asia. Samsa has many relatives: Tatar echpochmak, Indian samosa, French risol, and so on. The essence of this dish is simple: in most cases , the dough is triangular in shape and the filling is meat. Samsa is most often baked with lamb, but you can also use beef and chicken, or you can even make a lighter version and fill the pies with vegetables. For example, pumpkin.
1
Prepare all the ingredients.
2
In a mixing bowl, combine warm water, 5 grams of salt, and flour to knead the dough.
- Water: 250 ml
- Salt: to taste
- Wheat flour: 500 g
3
Roll it into a ball, cover with a bowl, and let it rest for 30 minutes.
4
Roll out the dough into a thin layer, brush it with melted butter, and roll it into a tight roll.
- Melted butter: 100 g
5
Cut the roll into eighteen equal pieces, slightly flatten each one, place on a baking sheet or board, cover with film and put in the freezer for 30 minutes.
6
Cut the lamb into small cubes with a side of 5 mm, chop the onion.
- Mutton: 500 g
- Onion: 500 g
7
Mix the meat with onion, add a teaspoon of salt, pepper, and cumin.
- Mutton: 500 g
- Onion: 500 g
- Ground cumin (zira): 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
8
Roll out the dough into round sheets about 1 mm thick.
9
Place the filling on them and fold them over, giving the samosa a triangular shape. Slightly bend and press the corners of the triangles.
10
Place the samsa seam side down on a baking sheet, brush with beaten egg yolk, and sprinkle with sesame seeds. Bake for 30 minutes in an oven preheated to 180 degrees.
- Egg yolk: 1 piece
- Sesame: to taste
11
Serve the samsa hot.