Semsek with Spiced Lamb and Yogurt Sauce

Ingredients

• For the spiced lamb: For the spiced lamb:
• 500g (1.1 lb) lamb, minced 500g (1.1 lb) lamb, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• For the pastry: For the pastry:
• 300g (2 ½ cups) all-purpose flour 300g (2 ½ cups) all-purpose flour
• 150g (1 ¼ sticks) unsalted butter, cold and cubed 150g (1 ¼ sticks) unsalted butter, cold and cubed
• ½ teaspoon salt ½ teaspoon salt
• 120ml (½ cup) cold water 120ml (½ cup) cold water
• For the yogurt sauce: For the yogurt sauce:
• 250g (1 cup) Greek yogurt 250g (1 cup) Greek yogurt
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat: 28g (Saturated Fat: 15g)
• Carbohydrates: 35g (Sugars: 2g)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced lamb, ground cumin, paprika, minced garlic, salt, and pepper. Mix well to ensure the spices are evenly distributed. Set aside to marinate for at least 30 minutes.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, cold cubed butter, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
3. 3.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Knead the dough lightly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 200°C (400°F).
5. 5.
   Divide the dough into 4 equal portions. Roll out each portion into a thin circle.
6. 6.
   Place a portion of the marinated lamb onto one half of each pastry circle, leaving a border around the edges. Fold the other half of the pastry over the lamb and press the edges to seal.
7. 7.
   Transfer the Semsek onto a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
8. 8.
   While the Semsek is baking, prepare the yogurt sauce by combining Greek yogurt, fresh lemon juice, chopped mint, and salt in a bowl. Mix well until smooth and creamy.
9. 9.
   Serve the hot Semsek with the yogurt sauce on the side.

Treat your ingredients with care...

• Lamb — For the best flavor, choose high-quality lamb that is freshly minced. If desired, you can substitute lamb with beef or chicken mince.
• Greek yogurt — Opt for full-fat Greek yogurt to achieve a creamy and rich texture in the sauce.
• Fresh mint — Use fresh mint leaves for a vibrant and aromatic flavor in the yogurt sauce.

Tips & Tricks

• To enhance the flavor of the spiced lamb, allow it to marinate for a longer period, such as overnight.
• For a spicier kick, add a pinch of chili flakes or a dash of cayenne pepper to the lamb marinade.
• If you prefer a milder taste, reduce the amount of garlic used in the spiced lamb mixture.
• Serve the Semsek with a side of fresh salad or pickled vegetables for a refreshing contrast.
• Leftover Semsek can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Semsek hot, straight from the oven, alongside the creamy yogurt sauce. Garnish with a sprinkle of fresh mint leaves for an extra touch of freshness.

Presentation advice

Arrange the Semsek on a platter, allowing the golden brown pastry to showcase the delicious filling. Drizzle the yogurt sauce over the top or serve it in a separate bowl for dipping.