Lamb Samsa
Ingredients
- 400 gGround lamb (fresh)
- 1 pcOnion (finely chopped)
- 8 pcPhyllo dough (in strips)
- 1 pcEgg (beaten)
- 1 tbspFlat-leaf parsley (chopped)
- 1 tspRas el hanout
- 50 gUnsalted butter (melted)
- 750 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcBrick pastry sheets (cut into wide strips)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in a dry airtight container. Reheat for 5 minutes in a hot oven to restore the crunch.
