Samsa
“Oven-baked pastries filled with spiced meat.”
Flour
Water
Onion
Cumin
Black Pepper
LambWhere it comes from
Samsa is a popular street food in Xinjiang, often enjoyed hot as a snack or quick meal.
On the Palate
How it's made
5 steps · Show ↓45 min active · 30 min waiting
How it's made
5 steps · Show ↓- 110 min
Prepare the dough by combining flour and water, kneading until smooth and elastic. Rest the dough under a damp cloth for 30 minutes to relax the gluten.
- 210 min
In a pan over medium heat, sauté diced onion with cumin and black pepper until the onions are translucent and fragrant. Add finely chopped lamb and cook until browned.
Watch outEnsure the lamb is browned but not overcooked to maintain juiciness.
- 315 min
Roll out the rested dough into thin circles. Place a spoonful of the lamb mixture in the center of each circle, folding and sealing the edges to form a triangle or square shape.
- 45 min
Bake the samsa in a preheated oven at 200°C (390°F) until the pastry is golden brown and crisp, about 25 minutes.
- 55 min
Garnish with fresh cilantro before serving, adding a burst of freshness and color.
