Entree: Kyrgyzstan – National Cuisine – Самса ➤ Samsa (Baked triangular pastry filled with seasoned lamb and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 3 1/2 cups (420 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 4 tbsp (60 g) cold unsalted butter, cut into small pieces
- 1 lb (454 g) ground lamb
- 2 medium onions, finely chopped, about 10 oz (280 g)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 egg, beaten, for egg wash
- 2 tbsp (30 g) unsalted butter, melted (for brushing before/after baking)

Instructions

1. In a large bowl, combine flour and 1 tsp (5 g) salt. Stir in warm water and 2 tbsp (30 ml) vegetable oil to form a soft dough. Knead briefly until smooth, about 5 minutes. Cover and let rest 30 minutes.
2. While dough rests, make the filling: in a bowl mix ground lamb, chopped onions, cumin, coriander, black pepper, and 1 tsp (5 g) salt. Mix thoroughly; the onion should be well incorporated to keep the filling juicy.
3. On a lightly floured surface, roll the dough into a rectangle about 1/8 in (3 mm) thick. Dot with pieces of cold butter, fold the dough into thirds like a letter, then roll out again. Repeat the butter dotting and folding once more to create flaky layers. Divide dough into 12 equal portions.
4. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
5. Roll each dough portion into a circle about 5 in (12 cm) across. Place about 2 tbsp (30 g) of the meat mixture in the center of each circle. Fold into a triangle, pinching edges firmly to seal; you may crimp decoratively if desired.
6. Place samsa on the prepared baking sheet. Brush each with beaten egg and dot or brush with a little melted butter.
7. Bake at 425°F (220°C) for 20–25 minutes until pastry is golden and meat is cooked through. If desired, brush once more with melted butter immediately after removing from the oven for extra shine and richness.
8. Let cool slightly and serve warm. Samsa can be served alone or with a simple yogurt or tomato-based dipping sauce.