Samsa
Laminated dough folded around spiced lamb and onion, traditionally slapped against the hot clay wall of a tandyr oven to bake rather than fried, distinguishing samsa firmly from its fried South Asian cousin, the samosa. A cousin pastry born of shared Persian and Central Asian tradition, lamb fat is the authentic filling choice, keeping it from drying out during the long bake.
Meat-optional
⚠ Contains: Gluten, Egg, Dairy, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g flour
- 1 tsp salt
- 200ml warm water
- 100g butter or ghee, softened, for lamination
- 400g lamb shoulder or beef, finely diced
- 2 onions, finely chopped
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 egg, beaten, for egg wash
- 1 tbsp sesame seeds
- Salt, to taste
Steps
- Make the dough: combine the flour, salt, and water, and knead until smooth. Rest 30 minutes, covered.
- Roll the dough thin, spread with softened butter or ghee, fold, and roll again, repeating 2-3 times to laminate. Rest another 20 minutes.
- Mix the diced meat, onion, cumin, pepper, and salt for the filling.
- Roll the dough into a large thin sheet and cut into 10cm squares.
- Place a spoonful of filling in the center of each square, then fold into a triangle or square parcel, sealing the edges well.
- Brush the tops with beaten egg and sprinkle with sesame seeds.
- Bake at 200C/400F for 30-40 minutes until deep golden and flaky.