- 300g all-purpose flour
- 2g salt
- 2 tbsps (30ml or 15g) oil
- 1 egg
- 100ml water
- 300g boneless lamb leg
- 1/2 red onion
- 1.5 tsps salt
- 1 tsp black pepper
- 2 tsps cumin
Mix the flour, salt, oil, egg, and water together to form a dough and roughly knead it for about 2 minutes. Cover it with a lid and let it rest for half an hour.
Dice the meat to the size of a corn kernel. The seasoning is very simple, just salt, black pepper, and cumin. This will highlight the original fragrance of lamb, and the cumin will add a touch of barbecue taste. Mix well and set it aside for later use.
Knead the dough until it is smooth. Divide the dough into 12 pieces evenly.
Roll out the dough to a round shape, ideally 7 to 8 inches in diameter. Place the filling in the center and fold the dough to a rectangular shape. Gently seal the seam.
Place all the samsas on a baking sheet, seam side down. Brush on a thin layer of the egg wash and decorate them with some sesame seeds.
Bake for 25 minutes at 400oF. Enjoy!
One trick is to roll out the dough twice using a rolling pin. Roll out the dough to the size of your palm and thin out the edge during the first roll, you will feel some resistance because the dough is not fully relaxed yet. Set it aside and work on the next one. After you are done with the first six pieces, come back and roll the dough out for the second time. You’ll see that the dough is elastic and very easy to work with.
The egg wash will help the skin to secure the moisture so it won’t crack during baking.
The traditional samsa is baked in a tandoor, which is a big clay oven.