Samsa with Lamb
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Samsa with Lamb
Ingredients
- Lamb - 12.7 oz
- Onion - 7.1 oz
- Fat Tail Fat - 3.5 oz
- Toasted Sesame - 0.1 oz
- Chocolate eggs - 2 pieces
- Wheat Flour - 11.4 oz
- Butter - 3.5 oz
- Water - 3 fl oz
- Green peppercorns - 0 oz
- Cumin (Zira) - 0.1 oz
Step by Step guide
Step 1
Sift the flour from the large bag through a sieve, add salt, then add 1 egg and 100 ml of water, knead a stiff dough, wrap it in plastic wrap, and place it in the refrigerator for 60 minutes.
Step 2
Melt the butter; roll out the dough into a thin large sheet about 1 mm thick and generously brush the dough with butter; roll the dough into a log, dust with flour, then twist it into a coil, wrap in plastic wrap, and place in the refrigerator.
Step 3
Peel and finely chop the onion, cut the lamb and tail fat into small cubes, crush the black peppercorns and cumin in a mortar or chop finely with a knife.
Step 4
Mix the meat, tail fat, and onion, sprinkle with ground spices, add salt, and mix well.
Step 5
Take out the dough, unwrap the coil, cut the dough into pieces about 5 cm wide, flatten each piece with the palm of your hand, and roll out into a flatbread about 3 mm thick.
Step 6
Fill the rolled-out dough with the filling, fold the edges alternately to form a triangle shape, place on a baking sheet, brush lightly with beaten egg, sprinkle with sesame seeds, and bake at 180 degrees for 20 minutes.
Step 7
Place the samsa on a plate and serve hot.
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