Entree: Kazakhstan – Almaty & Southeast – Самса ➤ Samsa (Baked triangular pastry filled with spiced ground meat and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 50 min

Cook 25 min

Additional 30 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (500 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) sugar
- 1 cup (240 ml) warm water
- 4 tbsp (60 ml) vegetable oil
- 6 tbsp (85 g) unsalted butter, melted
- 1 lb (454 g) ground lamb
- 1 large (about 8 oz (225 g)) yellow onion, finely chopped
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil for filling
- 1 egg, beaten (for egg wash)
- Optional: 2 tbsp (30 g) sesame seeds for sprinkling

Show original ingredient measurements

- 4 cups (500 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) sugar
- 1 cup (240 ml) warm water
- 4 tbsp (60 ml) vegetable oil
- 6 tbsp (85 g) unsalted butter, melted
- 1 lb (454 g) ground lamb
- 1 large (about 8 oz / 225 g) yellow onion, finely chopped
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil for filling
- 1 egg, beaten (for egg wash)
- Optional: 2 tbsp (30 g) sesame seeds for sprinkling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine flour, 1 tsp (5 ml) salt, and sugar. Stir in warm water and 2 tbsp (30 ml) vegetable oil until a shaggy dough forms. Knead on a floured surface 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Meanwhile, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, about 6–8 minutes. Add ground lamb and break up with a spoon; cook until just browned, 6–8 minutes. Stir in ground cumin, ground coriander, black pepper, and 1 tsp (5 ml) salt. Cook another 2 minutes, then remove from heat and let cool slightly.
3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
4. Divide rested dough into 12 equal pieces. On a lightly floured surface roll each piece into a 6–7 inch (15–18 cm) circle. Brush center with a little melted butter.
5. Place about 2–3 tbsp (30–45 g) of meat filling in the middle of each circle. Fold into a triangular packet by bringing edges together and pinching to seal, leaving a small vent at the top. Arrange seams down on the prepared baking sheet.
6. Brush each samsa with beaten egg and sprinkle with sesame seeds if using. Brush remaining melted butter over tops for a richer crust.
7. Bake 20–25 minutes, until golden brown and crisp. Allow to cool slightly before serving. Serve warm with plain yogurt or a simple tomato-onion salad.

1. In a large bowl combine flour, 1 tsp salt, and sugar. Stir in warm water and 2 tbsp (30 ml) vegetable oil until a shaggy dough forms. Knead on a floured surface 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Meanwhile, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, about 6–8 minutes. Add ground lamb and break up with a spoon; cook until just browned, 6–8 minutes. Stir in ground cumin, ground coriander, black pepper, and 1 tsp salt. Cook another 2 minutes, then remove from heat and let cool slightly.
3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
4. Divide rested dough into 12 equal pieces. On a lightly floured surface roll each piece into a 6–7 inch (15–18 cm) circle. Brush center with a little melted butter.
5. Place about 2–3 tbsp (30–45 g) of meat filling in the middle of each circle. Fold into a triangular packet by bringing edges together and pinching to seal, leaving a small vent at the top. Arrange seams down on the prepared baking sheet.
6. Brush each samsa with beaten egg and sprinkle with sesame seeds if using. Brush remaining melted butter over tops for a richer crust.
7. Bake 20–25 minutes, until golden brown and crisp. Allow to cool slightly before serving. Serve warm with plain yogurt or a simple tomato-onion salad.