Samsa

Method

Heat two tablespoons of oil in a large pan and sauté the onion and garlic until softened, then add the ground lamb and cook until browned, stirring frequently for about five minutes. Stir in the cinnamon, coriander, and caraway, along with the fresh herbs, salt and pepper, then remove from heat and cool slightly before beating in the egg to bind the mixture. Lay out a filo sheet and brush lightly with clarified butter, then place a spoonful of filling at one corner and fold into a tight triangle, folding over and over until you reach the end of the sheet. Heat the vegetable oil to 180°C and carefully fry the samsas in batches until golden and crispy on both sides, approximately two minutes total, then drain on kitchen paper. Serve hot as an appetiser, optionally with a drizzle of honey or harissa on the side.