Name: Lamb Samsa
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 45 min
Yield: 10 srv
Cuisine: Central Asian
Ingredients: Flour — 500 g; Water — 285 ml; Salt — 5 g; Vinegar — 15 ml; Baking powder — 5 g; Butter — 113 g; Lamb — 500 g; Onion — 150 g; Caraway — 2 g; Black pepper — 5 g; Corn starch; Egg — 1 pcs; Milk — 15 ml

Lamb Samsa

Crispy homemade lamb samsa cooked using an unusual method on the stovetop and in the oven.

5.0 (1) 1 h 45 min Prep 30 min Cooking 55 min Medium 10 srv Oven Fridge Freezer Lunch Dinner Snack Central Asian

Prep

In a bowl, mix water, flour, baking powder, salt, and vinegar. Knead a soft and smooth dough, cover, and let rest for 30 minutes.

Cooking

While the dough is resting, mix the lamb with onions, salt, cumin, and black pepper. Let the meat marinate.
Divide the dough into 2 parts. Lightly dust the surface with starch and roll each part out very thin. Brush with softened butter, layer them together, and roll up tightly into a log. Place in the freezer for 40 minutes.
Divide the chilled dough into 10 equal parts. Roll each out, add the filling, and seal. Brush the top with an egg yolk and milk mixture, and dip the bottom in egg white.
Preheat a heavy pot or small cauldron well. Add about 150g of salt in the center to absorb moisture. Place the samsa around the sides, cover with a lid, and cook on medium-high heat for the first 5 minutes, then reduce the heat. Periodically release the steam.
Transfer the uncovered pot into an oven preheated to 230°C for about 10 minutes so the top browns nicely.

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Lamb Samsa

Ingredients

Nutrition

Prep

Cooking

Keep this one or cook it