Samsa
Flaky triangles of chopped lamb and onion, baked to a crisp shell.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a dough from the flour, warm water and salt for ten minutes and rest it under film for half an hour.
Roll the dough into a thin sheet, brush it with the melted fat, roll it into a tight log and chill it for half an hour.
Mix the chopped meat with the onion, cumin and pepper. Salt it immediately before shaping, not before that.
Cut the log into two-centimetre discs, set each cut side up and roll it into a round: the layers stay visible.
Add the filling and seal into a triangle, pressing the seams firmly. Set them seam down, glaze with egg and scatter with sesame.
Bake at 220 °C for ten minutes, then drop to 190 °C for twenty-five more, to a deep gold.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Ji-Elle · CC BY-SA 4.0