Qozon Somsalar

Instructions

1. 1 Make a soft dough from flour, water, oil, and salt, knead for five minutes until smooth, then rest covered for twenty minutes.
2. 2 Mix ground lamb with diced onion, cumin, pepper, and salt until well combined and the filling has a moist, cohesive texture.
3. 3 Roll dough thin, spread with oil, roll into a tight log, then cut into rounds and flatten each round into a small circle.
4. 4 Place a generous spoonful of lamb filling in the center of each round and fold into a triangle, pressing edges firmly to seal.
5. 5 Fry in a kazan with enough oil to come halfway up the pastries, cooking three minutes per side until deeply golden and flaky.
6. 6 Drain on paper briefly and serve hot — the layered dough should shatter at the first bite, revealing the juicy spiced lamb within.