Entree: Tajikistan – National Cuisine – Самса ➤ Samsa (Baked triangular pastry filled with spiced minced lamb and onions)

Serving Size: 8

Approximate Time

Prep 50 min

Cook 30 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 1/4 cups (300 ml) warm water
- 2 tbsp (30 ml) vegetable oil (for dough)
- 2 tbsp (30 g) unsalted butter, melted (for brushing)
- 1 egg (50 g) beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 g) white sesame seeds
- 1 lb (454 g) ground lamb
- 2 large onions, thinly sliced, approx. 10 oz (280 g)
- 2 tbsp (30 ml) vegetable oil (for filling)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) kosher salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro (optional)

Instructions

1. In a large bowl, combine flour and salt. Add warm water and 2 tablespoons vegetable oil; mix until a soft dough forms. Knead 5–7 minutes until smooth, cover, and rest for 30 minutes.
2. Meanwhile prepare the filling: heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add sliced onions and cook until soft and translucent, about 7–9 minutes.
3. Add ground lamb to the onions. Cook, breaking up with a spoon, until browned and cooked through, about 8–10 minutes. Stir in cumin, black pepper, and salt. Remove from heat and stir in chopped cilantro if using. Let the filling cool slightly.
4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Divide rested dough into 8 equal portions. On a lightly floured surface, roll each portion into a 6–7 inch (15–18 cm) circle.
6. Place about 2–3 tbsp (30–45 g) of filling in the center of each circle. Fold the dough into a triangular or pyramid shape by bringing three edges together and pinching to seal tightly; trim excess dough if needed.
7. Place samsas seam-side down on the prepared sheet. Brush each with melted butter, then brush with egg wash and sprinkle with sesame seeds.
8. Bake for 25–30 minutes, until crust is deep golden and crisp. Let rest 5 minutes before serving warm.