Samsa with lamb

Ingredients

• wheat flour - 1000 g
• egg - 2 pcs
• wheat flour for dusting - 30 g
• internal beef fat - 100 g
• drinking water - 400 ml
• margarine - 100 g
• lamb pulp - 200 g
• onion - 120 g
• chicken broth - 100 g
• egg yolk - 1 pc.
• sesame - 10 g
• table salt - 25 g
• ground black pepper - 3 g
• Zira - 2 g
• vegetable oil - 10 g
• baking soda - 1 g
• table vinegar - 5 g

Cooking

Step 1

From flour, eggs, slaked soda, table salt and 400 ml of water, knead a stiff dough. Let stand for at least one hour. Then the dough is rolled very thinly on a large surface and smeared with melted fat.

Step 2

Rinse lamb under running water, clean from veins and chop very finely. Peel the onion, cut off the bottom and neck of the bulb, remove dry leaves, then chop very finely. The fat of the inner lamb is also very finely chopped. Mix all the ingredients, add table salt, spices, cumin.

Step 3

Portioned pieces of dough are formed in the form of barrels, rolled out. Minced meat is placed on the prepared dough and formed in the form of triangles.

Step 4

Samsa is prepared in a tandoor or in an oven for 20-25 minutes. at a temperature of 180. Before cooking, samsa is smeared with yolk and sprinkled with sesame seeds. When serving in a heated samsa, pour hot broth through a syringe.