Flaky Lamb and Onion Samsa Triangles

What you need

• 500 g (4 cups) plain flour, plus extra for dusting
• 250 ml (1 cup) warm water
• 2 tsp salt, 1 tsp for the dough, 1 tsp for the filling
• 100 g (1/2 cup) ghee, melted; unsalted butter also works
• 500 g (1.1 lb) fatty boneless lamb, shoulder, with its fat
• 500 g (1.1 lb) onions
• 1 tsp ground black pepper
• 1 tsp cumin seeds, lightly crushed
• 1 egg yolk, beaten
• 1 tbsp sesame seeds, optional

Method

Restated from the original video

1. 1

   Stir 1 tsp of the salt into the warm water until it dissolves.

2. 2

   Put the flour in a bowl, pour in the salted water and knead into a firm, smooth dough, 8-10 min.

3. 3

   Shape it into a ball, cover with an upturned bowl and let it rest for 20-30 min.

4. 4

   Roll the dough on a lightly floured surface into a large rectangle as thin as you can manage, about 1 mm.

5. 5

   Brush the whole sheet generously with the melted ghee.

6. 6

   Roll the sheet up tightly from a long side into a log, then cut it into 18 equal pieces.

7. 7

   Stand each piece on a cut end and press it into a flat disc. Cover and freeze for 30 min, or chill for at least 2 hours, until the fat is firm.

8. 8

   Meanwhile, cut the lamb, fat included, into 5 mm dice and finely chop the onions.

9. 9

   Mix the lamb and onions with the remaining salt, the black pepper and the cumin. Cover and set aside.

10. 10

    Heat the oven to 200 °C (400 °F) and line a baking tray with parchment.

11. 11

    Roll each chilled disc into a thin round about 12 cm (5 in) across.

12. 12

    Put a heaped spoonful of filling in the centre. Fold the dough up over it from three sides, overlapping the edges, and pinch the corners firmly to seal into a triangle.

13. 13

    Lay the samsa on the tray seam side down, brush with the beaten yolk and scatter with sesame seeds.

14. 14

    Bake until deep golden and the filling is cooked through, 30-35 min. The meat should read 71 °C (160 °F) in the centre.

15. 15

    Let them rest for 5 min and serve hot, with tea.

Imported from videoculinary.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.