Sambusak: Iraqi Jewish Chickpea Pastry

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1. 1Step 1: Combine flour, salt, and a little sugar, then work in the oil until the mixture looks like coarse crumbs.
2. 2Step 2: Add warm water gradually and knead into a smooth, soft dough.
3. 3Step 3: Cover and let it rest at least 30 minutes; this relaxes the gluten so the dough rolls out easily without springing back.
4. 4Step 4: Saute the onion in olive oil until soft and lightly golden.
5. 5Step 5: Add the drained chickpeas, cumin, turmeric, salt, and pepper, and cook a few minutes to bloom the spices.
6. 6Step 6: Mash the mixture coarsely — you want texture, not a smooth paste — and stir in fresh herbs.
7. 7Step 7: Let it cool before filling, or it will make the dough soggy.
8. 8Step 8: Roll the dough thin and cut out rounds about the size of your palm.
9. 9Step 9: Place a spoonful of filling slightly off-center on each round, fold the dough over into a half-moon, and press the edges firmly.
10. 10Step 10: Seal with a fork or twist a decorative rope crimp along the curved edge to lock the filling in.
11. 11Step 11: For the traditional finish, fry in a few inches of hot oil until deep golden, turning once, then drain on paper towels.
12. 12Step 12: To bake, brush with egg, sprinkle with sesame seeds, and bake in a hot oven until crisp and browned.
13. 13Step 13: Serve warm, ideally with a squeeze of lemon or a bowl of amba on the side.