Entree: China – Xinjiang Uyghur – سامسا ➤ Samsa (Baked triangular flaky pastry filled with spiced minced lamb and onions)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 3/4 cup (180 ml) warm water, plus extra as needed
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) for filling
- 1 lb (454 g) ground lamb
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt for the filling, adjust to taste
- 1 egg, beaten for egg wash (approx. 50 g)
- 2 tbsp (12 g) sesame seeds for sprinkling
- 2 tbsp (30 ml) lamb fat or butter (optional, for richer filling)

Instructions

1. Make the dough: in a large bowl combine 3 cups (360 g) flour and 1 tsp (5 g) salt. Stir in 3/4 cup (180 ml) warm water and 2 tbsp (30 ml) vegetable oil until a shaggy dough forms. Knead on a lightly floured surface until smooth, about 8 minutes. Cover and rest 30 minutes.
2. Prepare the filling: heat 2 tbsp (30 ml) vegetable oil (or lamb fat) in a skillet over medium heat. Add chopped onion and cook until translucent, 5–7 minutes. Add ground lamb and cook, breaking up lumps, until browned and cooked through, about 6–8 minutes. Stir in 1 tsp (2 g) ground cumin, 1 tsp (2 g) ground coriander, 1/2 tsp (1 g) black pepper, and 1 tsp (5 g) salt. Remove from heat and let cool slightly.
3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
4. Divide rested dough into 6 equal portions. On a lightly floured surface, roll each portion into a circle about 6–7 inches (15–18 cm) in diameter.
5. Place about 3–4 oz (85–115 g) of the lamb filling in the center of each circle. Fold into a triangle or sealed packet by bringing three sides together and pinching firmly to seal; ensure seams are tight to keep juices in.
6. Place assembled samsas seam-side down on the prepared baking sheet. Brush each with beaten egg and sprinkle with sesame seeds.
7. Bake at 425°F (220°C) until golden brown and the pastry is crisp, 18–25 minutes. Rotate the pan halfway for even browning.
8. Let cool slightly for 5 minutes before serving warm. Samsa are best eaten the day they’re baked.