Back to 6 servings dough 2 cups all-purpose flour, plus more for dusting, about 250 g 0.5 tsp salt 0.75 cup warm water, add gradually; you may not need it all 0.33 cup ghee, melted, plus more for brushing; butter or a butter-oil mix can substitute filling 1 lb minced lamb, fatty (15-30% fat); beef or chicken also work 3 medium onions, very finely chopped 1 tsp salt 1 tsp black pepper, freshly ground 1 tsp ground cumin 0.5 tsp ground coriander, optional 1 clove garlic, minced, optional assembly 1 large egg yolk or whole egg, beaten, for glazing 1 tbsp sesame seeds, black or white, optional
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1 Step 1: Dissolve the salt in the warm water. Mix the flour with the ghee, then gradually add the salted water and knead 8 to 10 minutes until smooth, elastic and soft but not sticky. Shape into a ball, cover and rest 30 minutes.2 Step 2: Roll the dough into a very thin rectangle, about 2 to 3 mm thick, on a lightly floured surface. Brush generously with melted ghee, then roll it up tightly from the long edge into a log.3 Step 3: Cut the log into 18 equal pieces. Press each into a flat patty, stack them with parchment between, and refrigerate at least 30 minutes, or up to overnight, until firm.4 Step 4: Mix the chopped onions with the lamb, salt, pepper, cumin, coriander and garlic until evenly combined. Let the filling rest 30 minutes so the flavors meld.5 Step 5: Preheat the oven to 375°F (190°C) with a rack in the center. Line a baking sheet with parchment paper.6 Step 6: Roll each chilled patty into a thin circle about 4 inches across, thinner at the edges, working on one side only. Place about 1 tablespoon of filling in the center of each.7 Step 7: Fold two opposite sides over the filling to meet in the middle, then pinch the open corners together to form a triangle, sealing the edges firmly so the filling does not leak.8 Step 8: Arrange the samsa seam side down on the parchment. Brush tops with beaten egg, sprinkle with sesame seeds if using, and bake 30 minutes until deep golden brown and flaky. Lamb filling should be cooked through (160°F / 71°C in the center for ground meat).9 Step 9: Transfer to a cooling rack and serve warm.getsaucepan.com/r/c103a79a-c3af-5606-a85c-8e992008f114
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