Samsa with Meat

Sift the flour, pour in 220 ml water, add 6 g salt and knead into an unleavened, elastic dough. Cover it and let rest for 15 minutes.

Roll the dough out into a very thin sheet, brush evenly with melted butter, roll up tightly into a log, coil it into a spiral, and chill for 30 minutes.

Finely chop the lamb, onion and tail fat with a knife. Add the remaining salt, cumin, black pepper and 30 ml water, mix well and put the filling in the fridge.

Cut the log into 12 pieces. Press each piece cut-side up and roll out into a circle about 15 cm in diameter, without dusting the counter with flour.

Place filling in the center of each circle, bring the edges together and pinch the samsa into a triangle. Arrange the pastries seam-side down on a parchment-lined baking sheet.

Beat the egg, brush it over the samsa and sprinkle with sesame seeds. Bake in an oven preheated to 220°C for 15 minutes, then lower the temperature to 200°C and bake for another 20–25 minutes until golden brown.

Let the finished samsa rest for 5 minutes and serve hot.