Samsa with Lamb and Tail Fat

Sift the flour through a sieve, add salt, add the egg and water, knead a stiff dough.

Wrap the dough in plastic wrap and refrigerate for 60 minutes.

Melt the butter and roll out the dough into a thin layer 1 mm thick.

Generously coat the dough with oil, roll it into a log, dust with flour, and twist into a rope.

Form the snail, wrap it in plastic wrap and place it in the refrigerator.

Chop the onion, lamb, and tail fat into small cubes.

Crush black pepper and cumin in a mortar or finely chop with a knife.

Mix the meat, fat tail, and onion in a bowl.

Sprinkle with ground spices, salt and mix.

Remove the dough from the refrigerator, unroll the spiral, and cut into pieces 5 cm long.

Flatten each piece with the heel of your palm and roll out the flatbread to a thickness of 3 mm.

Place the filling in the center of the flatbread and fold the edges alternately, forming a triangle.

Place the samsa on a baking sheet, brush lightly with beaten egg, and sprinkle with sesame seeds.

Bake at 180 degrees for 20 minutes until golden brown.

Place the samsa on a plate and serve hot.