Kuk-somsa

Dissolve the salt in warm water, pour it into the flour and knead a soft, elastic dough. Cover the bowl and let the dough rest for 15 minutes.

Pick over the spinach, sorrel, mint, cilantro and green onion, rinse, pat dry well and finely chop. Mix the greens with half the salt and black pepper.

Cut the fat-tail fat into small cubes and render it over medium heat for 4–5 minutes. Remove from heat, let cool for 2 minutes, then mix the crispy bits and fat into the green filling.

Divide the dough into 12 equal pieces and roll each one out into a thin circle, 1–2 mm thick.

Place about 1.5 tablespoons of filling in the center of each circle, fold up the edges and pinch the samsa into a triangle or a tightly sealed envelope shape.

Arrange the pieces seam-side down on a baking sheet and bake in an oven preheated to 220 °C for 25–30 minutes, until the dough is golden and crisp. In a tandoor, kuk-somsa is baked to the same golden color.

Serve kuk-somsa hot, so the dough stays crisp and the filling stays juicy.