Samsa

Method

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1. Boil the syrup sugar, water and lemon for 10 minutes to a syrup that coats a spoon. Stir in the rose water off the heat and chill until cold.

   Mark done Start 10 min timer

2. Toast the almonds in a dry pan 6 minutes until fragrant, and the sesame seeds separately for 90 seconds until pale gold.

   Mark done Start 90 sec timer

3. Cool, then grind them together with the sugar and cinnamon to a coarse meal. Stir in the orange blossom water so it just clumps.

   Mark done

4. Cut each pastry sheet into three long strips and keep them under a damp cloth.

   Mark done

5. Put a spoonful of filling at one end of a strip and fold it corner over corner into a triangle, like folding a flag, right to the end.

   Mark done

6. Seal the final flap with flour paste. Repeat.

   Mark done

7. Heat the oil to 175°C / 345°F and fry in batches, 2 to 3 minutes, until deep gold. Lift straight into the cold syrup for 45 seconds, then drain on a rack.

   Mark done Start 2 min timer

Chef’s Tips

• Toast the almonds and sesame separately — the timings are nowhere near each other.
• Fold like a flag so the layers overlap three deep.
• Hot pastry, cold syrup, forty-five seconds.

Pairing Suggestions

• Mint tea with pine nuts
• Turkish coffee
• Fresh figs

Storage & Reheating

An airtight tin for a week, though they soften. They do not freeze once syruped.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.