Samsa with lamb and cumin
4 servings
40 minutes
Lamb and cumin samsa is a fragrant treat inspired by Eastern traditions. Although this recipe indicates American cuisine, the dish clearly has its roots in Central Asia, where samsa is an integral part of local gastronomy. The flaky pastry creates a crispy golden crust that hides a juicy filling of lamb, aromatic cumin, and tender onion. The special charm of this dish comes from the combination of spices that reveal the rich, slightly spicy flavor of the meat. Samsa is perfect for cozy family dinners, picnics, or festive tables. Served hot straight from the oven, it exudes an enticing aroma of fresh baking and fragrant herbs that is hard to forget.
1
Cut the lamb as finely as possible with a sharp knife.
- Mutton: 660 g
2
Finely chop the onion and add it to the meat. Add salt and black pepper.
- Onion: 2 heads
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
3
Mix well by hand. Place the filling in the refrigerator.
- Mutton: 660 g
4
Cut the puff pastry sheets into small pieces.
- Puff pastry: 1 piece
5
Roll out all pieces of dough into flatbreads.
6
Stuff them with meat filling. Preheat the oven to 220 degrees.
- Mutton: 660 g
7
Fold into triangles.
8
Mix 1 egg and 2 tablespoons of water. Brush the samsa with the egg mixture and sprinkle with sesame. Grease the baking tray with oil and place the pastries.
- Chicken egg: 1 piece
- Butter: 180 g
9
Bake until golden-brown: 20 minutes at 215 degrees, then reduce to 175 degrees and bake for another 15-20 minutes.