Samsa

Combine the flour and salt in a large bowl, then gradually add the warm water while mixing until a smooth, pliable dough forms. Knead for eight to ten minutes until the dough is elastic, then cover and rest for thirty minutes.

While the dough rests, prepare the filling by combining the ground lamb with the finely diced onions, cumin, black pepper, and salt in a large bowl. Mix thoroughly with your hands until the onions are evenly distributed throughout.

Roll the rested dough out on a lightly floured surface into a large thin rectangle about three millimetres thick. Spread the softened butter evenly across the entire surface, then roll the dough up tightly into a log.

Cut the rolled log into twelve to fourteen equal pieces. Take each piece and roll it out into a circle about twelve centimetres in diameter, keeping the cut side facing up so the laminated layers remain visible and intact.

Place two generous tablespoons of the lamb and onion filling in the centre of each circle. Fold the dough up from three sides to form a triangular pastry, pinching the seams firmly together to seal completely and prevent leaking.

Preheat the oven to two hundred degrees Celsius. Arrange the samsas on a parchment-lined baking tray with the seam side facing down, leaving about two centimetres of space between each pastry for even air circulation.

Brush the top of each samsa generously with the beaten egg wash, then sprinkle with sesame seeds and nigella seeds. Bake for twenty-five to thirty minutes until the pastry is a deep golden brown and the layers are visibly flaky.

Remove the samsas from the oven and allow them to cool on the tray for five minutes before serving. Serve hot alongside fresh green tea, pickled vegetables, or a simple tomato and onion salad as is traditional in Uzbekistan.