Samsa with lamb
4 servings
20 minutes
Samsa with lamb is a true delight for lovers of aromatic pastries with juicy meat filling. The origins of the dish go deep into traditional Georgian cuisine, where culinary masters skillfully combine tender dough and the rich flavor of lamb. In this recipe, the dough is prepared in a special way that makes it flaky and crispy, while the filling of lamb and tail fat is incredibly juicy and rich in spices. Black pepper and cumin add Eastern notes, creating a rich and spicy aroma. Samsa is perfect for cozy family evenings, festive gatherings or simply as a hearty snack. It is served hot with a golden crispy crust that reveals all the flavor nuances of meat and spices. This dish embodies the harmony of taste and texture, leaving an indelible impression.
1
Sift flour from a large bag through a sieve, add salt, add 1 egg and 100 ml of water, knead a stiff dough, wrap it in plastic wrap and refrigerate for 60 minutes.
- Wheat flour: 324 g
- Chicken egg: 2 pieces
- Water: 100 ml
2
Melt the butter; roll the dough into a thin large layer 1 mm thick and generously grease the dough with butter; roll the dough into a roll, sprinkle with flour, then twist into a strand, and curl into a snail, wrap in film and place in the refrigerator.
- Butter: 100 g
3
Clean and chop the onion into small cubes, cut the lamb and tail fat into small cubes, crush the peppercorns and cumin in a mortar or chop finely with a knife.
- Onion: 200 g
- Lamb: 360 g
- Fat-tail (lamb tail fat): 100 g
- Black peppercorns: 1 g
- Cumin: 2 g
4
Mix the meat, fat, and onion, sprinkle with ground spices, salt, and mix.
- Lamb: 360 g
- Fat-tail (lamb tail fat): 100 g
- Onion: 200 g
- Black peppercorns: 1 g
- Cumin: 2 g
5
Take out the dough, roll it into a snail shape, cut the dough into 5 cm barrels, flatten the barrel with your palm and roll out a tortilla 3 mm thick.
6
Fill the rolled dough with minced meat, fold the edges alternately to form a triangle, place on a baking sheet, brush lightly with beaten egg, sprinkle with sesame seeds, and bake at 180 degrees for 20 minutes.
- Lamb: 360 g
- Fat-tail (lamb tail fat): 100 g
- Onion: 200 g
- Chicken egg: 2 pieces
- Sesame seeds: 3 g
7
Place the samsa on a plate and serve hot.
