Samsa

Ingredients

• Flour: 500 grams

• Warm water: 250 milliliters

• Salt (for dough): 1 teaspoon

• Butter (melted): 50 grams

• Lamb (minced): 500 grams

• Onions: 2 (chopped)

• Garlic cloves: 3 - 4 (chopped)

• Cumin powder: 2 teaspoons

• Salt (for filling): 1 teaspoon

• Black pepper powder: 1/2 teaspoon

• An appropriate amount of vegetable oil

• Tea rubs: 3- 5g

Instructions

1. In a large bowl, mix flour, yeast, saffron, cinnamon and ginger.

2. Beat in eggs and add appropriate amount of water and mix into dough. The dough should be soft but not sticky. Leave the dough in a warm place to rise for 1-2 hours, until the dough doubles in volume.

3. Toast sesame seeds in a dry pan until fragrant, then set aside.

4. Divide the risen dough into small pieces and roll each piece into thin slices.

5. Cut the dough into diamonds with a knife, then make a few cuts in the middle of each diamond and pass one end of the dough through the cut in the middle to form the unique shape of Chebakia.

6. Heat vegetable oil in a pan. When the oil temperature reaches about 180°C, carefully put the Chebakia in the oil and fry until golden brown. Remove from the oil and drain.

7. In a small pot, heat the honey until boiling, add the toasted sesame seeds and stir well.

8. Soak the fried Chebakia in the honey sesame syrup for a while to allow it to fully absorb the syrup.

9. Take out the Chebakia, place it on a plate, and sprinkle with powdered sugar and tea rubs for decoration.