Attica Samos Recipe

Activate yeast and combine wet ingredients

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. In a separate measuring cup, whisk together warm milk, melted butter and the egg; set aside.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the flour and salt. With mixer on low, pour in the yeast mixture and then the milk-butter-egg mixture. Mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Cook aromatics

While the dough rises, heat 2 tablespoons olive oil in a skillet over medium heat. Add the diced onion and a pinch of salt and cook until translucent and starting to brown, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat and season

Increase heat to medium-high, add the ground lamb and break it up with a spatula. Cook until browned and no longer pink, 6–8 minutes. Stir in cumin, coriander, paprika and dried oregano; cook 1 minute to bloom the spices.

Finish filling

Stir in tomato paste, lemon zest, chopped parsley and mint; cook 1–2 minutes to combine. Season with kosher salt and black pepper to taste. If using, fold in toasted pine nuts. Remove from heat and let cool to warm (not hot)—this helps prevent soggy dough during assembly.

Divide and roll dough

Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Turn the risen dough onto a lightly floured surface and gently deflate. Divide into 12 equal pieces (about 2 ounces / 60 g each). Roll each piece into a ball, then flatten into a 4–5 inch (10–12 cm) round about 1/8–1/4 inch thick.

Fill and shape

Place about 2 tablespoons of the cooled lamb filling on one half of each round, leaving a 1/2-inch border. Fold the other half over to create a half-moon and press edges to seal, using your fingers or a fork. If you prefer a classic samosa shape, fold and pinch into a triangular pocket — either shape works. Ensure seams are well sealed so filling doesn't leak.

Egg wash and seed

Whisk the egg yolk with 1 tablespoon milk to make an egg wash. Brush each samos (Attica Samos) lightly with egg wash and sprinkle sesame seeds over the tops.

Bake

Arrange the filled samos on prepared baking sheets, leaving space between them. Bake in the preheated oven 18–22 minutes, rotating the pans halfway through, until golden brown and crisp on the edges.

Rest and serve

Let baked samos cool on the sheet 5 minutes, then transfer to a rack. Serve warm with lemon wedges alongside (squeeze lemon over warm filling) or with a simple yogurt-dill sauce if desired.