Samsa
Flaky pasties of lamb and onion baked stuck to the walls of a clay oven (tandyr). Those from the south, like Turkistan’s, are famous.
Ingredients
- 500 g puff pastry
- 400 g lamb, finely chopped by hand, with some fat
- 2 onions, chopped
- 1 teaspoon of cumin
- Salt and pepper
- 1 egg and sesame seeds
How to make it at home
- Mix the meat with the onion, cumin, salt and pepper.
- Roll out the pastry and cut it into squares of about 12 centimetres.
- Put a spoonful of filling on each one and close into triangles, sealing the edges well.
- Place them seam side down, brush with egg and sprinkle with sesame seeds.
- Bake at 200 °C for about 30 minutes, until well browned.
The trick: The fattier the meat, the juicier they are.