Samsa

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.

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