Uyghur Samsa

For the dough, combine 500 g wheat flour and 1 tsp salt. Add 1 egg, 30 ml sunflower oil and 220 ml warm water; knead into a soft, elastic dough with no dry patches.

Cover the dough with a towel and let it rest at room temperature for 60 minutes to let the gluten relax.

Cut the lamb into small pieces about 1 cm with a knife, and finely chop the onion. Mix them with 1.5 tsp cumin, 1 tsp black pepper and 1.5 tsp salt.

Divide the dough into 12 pieces, roll each into a ball, then roll out into a round disc, leaving the center slightly thicker than the edges.

Place 1–1.5 tbsp of filling in the center of each disc. Bring the edges together over the filling, shape into a triangular samsa and pinch the seams tightly; place seam-side down on a baking sheet greased with 1 tbsp sunflower oil.

Beat 1 egg, brush it over the tops of the samsa and sprinkle with 15 g sesame seeds. Preheat the oven to 220 °C.

Bake the samsa on the middle rack for 20–25 minutes, until the dough turns golden and the lamb is fully cooked through. Serve hot.