Samsa

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.
8. 8 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.