Samsa

Самса · Samsa

Ingredients10

• all-purpose flour500 g
• warm water200 ml
• vegetable oil2 tbsp
• salt (for dough)1 tsp
• dry yeast7 g
• ground lamb300 g
• onion, finely chopped2 medium
• cumin powder1 tsp
• ground black pepper½ tsp
• salt (for filling)1 tsp

Method

1. In a bowl combine flour, salt, and yeast; add warm water and oil, knead into a smooth dough and let rest covered for 30 minutes.
2. While the dough rests, heat a little oil in a pan, sauté the onions until translucent, add the ground lamb and cook until browned, then stir in cumin, black pepper, and salt; let the filling cool.
3. Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
4. Divide the rested dough into 12 equal pieces, roll each into a thin circle about 12 cm in diameter, place a spoonful of filling in the center, fold into a triangle and seal the edges by pressing with a fork.
5. Brush each samosa with a little oil and place them on the prepared baking sheet.
6. Bake for 25–30 minutes until the pastries are golden and crisp; serve hot.