---
title: Samsa (Baked Lamb Pastries)
servings: 8
prep time: 40 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/samsa
---

Gather @all-purpose flour{400%g}, @lamb shoulder{400%g}, @cumin seed{2%tsp} and @black sesame seed{1%tbsp}.

Make a smooth, firm dough with the flour and a splash of water; knead until elastic.

Roll the dough thin, brush it with the @butter{120%g}, then roll it into a log and coil it — this is the cheater's lamination.

Chill the coiled dough 30 minutes so the butter firms and the layers hold. ~{30%minutes}

Meanwhile, mix the chopped lamb with the @onion{3}, cumin, salt and pepper for the filling.

Cut the chilled coil into pieces and roll each into a thin round.

Fill each round and pinch it into a sealed triangle, pressing the seams tight so the juices stay in.

Brush the tops with the beaten @egg{1} and scatter with black sesame seeds.

Bake at 220°C for 25–30 minutes until deep bronze. ~{30%minutes}

Serve hot, straight from the paper the way street vendors do, giving each one a minute to cool before the first bite.