Lamb Samsa

Golden triangles that crackle loudly upon biting, releasing a juicy lamb filling. The warm scent of ras-el-hanout and fresh parsley escapes with the very first bite.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 747
• Protein: 28 g
• Carbs: 46 g
• Fat: 51 g

Ingredients

• 400 g Ground lamb ( fresh )
• 1 piece Onion ( finely chopped )
• 8 piece Phyllo dough ( in strips )
• 1 piece Egg ( beaten )
• 1 tbsp Flat-leaf parsley ( chopped )
• 1 tsp Ras el hanout
• 50 g Minimum butter sweet ( melted )
• 750 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 8 piece Brick pastry sheets ( cut into wide strips )

Instructions

1. Cooking the meat

   In a pan with a drizzle of oil, sauté the chopped onion until translucent. Add the ground lamb, sear over high heat to brown it without releasing too much juice. The meat should remain tender.

2. Seasoning and binding

   Off the heat, stir in the ras-el-hanout, salt, pepper, and chopped flat-leaf parsley. Once the filling has cooled slightly, add the beaten egg. It will bind the mixture and give body to the filling without drying it out.

3. Folding the triangles

   Cut the brick pastry sheets into wide strips. Brush with melted butter. Place a spoonful of filling at the bottom, then fold into a triangle by alternating the angles. The pastry must be tight to trap the juices.

4. Frying and browning

   Submerge the samsas in hot but not smoking sunflower oil. Turn them over as soon as they are golden brown. Place on paper towels: the shell should be rigid and brittle.

Chef's tips

• Do not overcrowd the pan during frying, otherwise the oil cools down and the pastry becomes greasy.
• If using phyllo pastry, double the layers as it is more fragile than brick pastry.

Storage

Keep for 2 days in a dry airtight container. Reheat for 5 minutes in a hot oven to restore the crunch.