Samsa

Step 1

Making the dough- in bowl combine water, egg, olive oil, vinegar, flour and salt. Mix until no flour remained in the bowl, then transfer to a working surface and knead for 10 min.


5 ¼ oz water


1 pasture raised egg


⁵⁄₁₆ oz extra virgin olive oil


⅙ oz white wine vinegar


2 ⅔ cup flour


1 ⅓ tsp salt

Step 2

Round the dough into a tight ball and set aside, covered with a plastic wrap, while working on the filling.

Step 3

Dice the onions and the short rib and add into a bowl. Add the cumin powder, caraway seeds, black pepper, nigella seeds and salt. Mix until combined.


2 yellow onions, diced


1 ⅛ lb boneless short rib, diced


1 tsp cumin powder


1 tsp caraway seeds


1 tsp black pepper


½ tsp nigella seeds


1 tbsp Atlantic sea salt

Step 4

Preheat your oven to 420F or 220C.

Step 5

Back to the dough, cut the dough into 2-3 pieces. Using a pasta machine, open each piece of dough into a sheet (middle thickness your pasta machine gets).

Step 6

Place the sheeted dough on the working surface. Fold one corner onto the sheet, creating a two layered triangular shape, cut the edge, so you get a perfect squared sheet of dough. Repeat with the rest of the sheeted dough.

Step 7

Place 2-3 tbsp of filling in the middle of the squared dough. Fold all corners to the center and pinch them together. Using your fingers, seal the edges so the filling is fully sealed in the pastry.

Step 8

Place on a baking tray, lined with a parchment paper, 1 inch one from another.

Step 9

Whisk the yolk and a sip of water together until combined, and brush all the shaped samsas. Sprinkle sesame and nigella seeds on top of each samsa.


Egg yolk pasture raised egg


1 sip of water


Sesame seeds


Nigella seeds

Step 10

Bake for 30 min.

Step 11

Remove from the oven and serve with freshly grated tomatoes and zhugg.

Step 12

YASSS!