👨‍🍳 조리법

1. 1

   Make the dough: In a large bowl, combine flour and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for about 10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

2. 2

   Prepare the filling: In a separate bowl, combine the ground lamb, finely chopped onions, cumin, coriander, salt, and pepper. Mix well with your hands until thoroughly combined.

3. 3

   Assemble the samsa: Lightly flour a work surface and roll out the dough into a thin rectangular sheet, about 2-3mm thick. Generously spread half of the melted ghee over the dough. Roll the dough up tightly like a cigar. Cut the roll into 12 equal pieces. Flatten each piece with your palm to form a patty. Roll out each patty into a thin circle (about 6 inches in diameter). Place about 2 tablespoons of filling in the center of each circle. Fold the dough to form a triangle, pinching the edges to seal. You can also create other shapes like squares or half-moons.

4. 4

   Prepare for baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Place the formed samsas on the baking sheet, seam-side down.

5. 5

   Bake the samsa: Brush the tops of the samsas with the beaten egg wash. Sprinkle with sesame seeds, if using. Bake for 25-30 minutes, or until golden brown and flaky.

6. 6

   Serve: Let the samsa cool slightly before serving. They are best enjoyed warm.