Entree: Kyrgyzstan – Northern Culinary Region – Самса ➤ Samsa (Baked triangular pastry filled with spiced minced lamb and onions)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 25 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- For the dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water
- 3 tbsp (45 ml) vegetable oil or melted butter
- For the filling:
- 1 lb (454 g) ground lamb (or beef), ideally with some fat
- 2 large onions, finely chopped (about 10 oz / 280 g)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil or lamb fat, for sautéing
- 2 tbsp (30 ml) water or beef broth to keep filling moist
- Optional garnish:
- 1 egg beaten for egg wash
- 1 tbsp (9 g) sesame seeds or nigella seeds

Instructions

1. Make the dough: in a large bowl mix flour and salt. Stir in warm water and 3 tbsp (45 ml) oil until a shaggy dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Prepare the filling: heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add chopped onions and cook gently until soft and translucent, about 8–10 minutes. Add ground lamb and break up with a spoon; cook until just browned, 5–7 minutes. Stir in cumin, coriander, black pepper, salt, and 2 tbsp (30 ml) water or broth. Cook briefly until aromatic, then remove from heat and let cool slightly.
3. Divide the rested dough into 12 equal pieces. Roll each piece into a small disk about 4–5 inches (10–12 cm) across. For a layered crust, lightly brush each disk with oil, stack 2–3 disks, then roll the stack out gently to a 6–7 inch (15–18 cm) circle before cutting into three triangles; otherwise proceed with single disks.
4. Place about 2–3 tbsp (30–45 g) of filling near the wide edge of each triangle. Fold the dough to form a triangular pocket, pinching edges firmly to seal and tapering the top point. Place on a baking sheet lined with parchment.
5. Brush each samsa with beaten egg and sprinkle with sesame or nigella seeds if desired. Preheat oven to 425°F (220°C). Bake samsa 18–25 minutes until deep golden brown and crisp. If using a tandoor or very hot oven, adjust time and monitor closely.
6. Serve hot or warm. Samsa are traditionally eaten by hand and pair well with plain yogurt or a simple cucumber-yogurt sauce.