Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 cups of all-purpose flour and 0.5 teaspoon of salt, then gradually add 0.75 cup of warm water and 1 tablespoon of vegetable oil, mixing until a soft dough forms. Knead the dough for 5 minutes until smooth, cover it, and let it rest for 30 minutes.

2. 2

   For the filling, in a separate bowl, mix 300 grams of ground lamb, 1 finely diced large onion, 0.25 cup of roughly chopped blanched almonds, 2 tablespoons of tahini, 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.25 teaspoon of black pepper, and 1 teaspoon of salt until well combined.

3. 3

   Divide the rested dough into 16 equal pieces, roll each piece into a small ball, and then flatten each ball into a thin 4-inch diameter circle using a rolling pin.

4. 4

   Place approximately 1.5 tablespoons of the lamb and tahini filling in the center of each dough circle, then fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal and crimping with a fork if desired.

5. 5

   Heat 4 cups of vegetable oil in a deep heavy-bottomed pot or Dutch oven to 350°F (175°C) over medium-high heat.

6. 6

   Carefully place 3-4 filled pastries into the hot oil, ensuring not to overcrowd the pot, and deep-fry them for 4-6 minutes on each side, or until they are golden brown and cooked through.

7. 7

   Remove the deep-fried pastries with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

8. 8

   Serve the Qovurma Badam-Tahini Somsa warm as an appetizer or snack.