Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2.5 cups all-purpose flour, 0.5 teaspoon salt, 0.75 cup water, and 0.25 cup melted unsalted butter in a large bowl, then knead for 5 minutes until a smooth dough forms, and let it rest for 30 minutes.

2. 2

   Mix 1 pound ground lamb, 2 finely diced large yellow onions, 1 tablespoon gochujang, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.5 teaspoon black pepper, and 1 teaspoon salt in a separate bowl to create the somsa filling.

3. 3

   Divide the rested dough into 12 equal portions, roll each portion into a 5-inch diameter circle, and place approximately 2 tablespoons of the lamb filling in the center of each dough circle.

4. 4

   Fold the edges of the dough over the filling to create a square or triangular pastry, pinching the seams tightly to seal them completely.

5. 5

   Preheat your tandoor oven to 500°F (260°C), or preheat a conventional oven with a baking steel or stone to its highest setting.

6. 6

   Whisk 1 egg yolk with 1 tablespoon water, then brush the top of each somsa with the egg wash and sprinkle with 1 teaspoon of sesame seeds.

7. 7

   Bake the somsas in the preheated tandoor or conventional oven for 15-20 minutes, or until the pastry is golden brown and puffed, ensuring the lamb filling is cooked through.