Samosa-ye Goosht (سمبوسه گوشت) — Persian-Style Crispy Meat & Herb Pastries

• 420 gWheat flour (all-purpose) (plus 20 g for dusting as needed)
• 7 gActive dry yeast (1 standard packet)
• 8 gGranulated sugar (about 2 teaspoons, to feed the yeast)
• 60 mlWarm water (about 38–40°C / 100–104°F)
• 200 gPlain yogurt (full-fat preferred for tenderness)
• 120 mlWhole milk (warmed to about 35°C / 95°F)
• 1 largeEgg (about 50 g without shell)
• 8 gFine salt (about 1 1/4 teaspoons)
• 30 mlVegetable oil (about 2 tablespoons)
• 350 gGround beef (80–85% lean; or use ground lamb)
• 200 gOnion (finely diced (about 1 large))
• 12 gGarlic cloves (minced (about 3 medium cloves))
• 120 gBell pepper (finely diced (about 1 medium))
• 200 gMushrooms (cremini or white; finely chopped)
• 30 gTomato paste (about 2 tablespoons)
• 30 gFresh parsley (finely chopped)
• 20 gFresh cilantro (finely chopped)
• 10 gFresh dill (finely chopped)
• 2 gGround black pepper (about 1 teaspoon)
• 2 gGround turmeric (about 1 teaspoon)
• 2 gGround cumin (about 1 teaspoon)
• 15 mlLemon juice (about 1 tablespoon, brightens the filling)
• 30 mlWater (for sealing paste)

Instructions

1. 1

   Activate the yeast: in a small bowl, stir warm water (38–40°C / 100–104°F) with sugar, then sprinkle in the active dry yeast. Let stand 8–10 minutes until foamy. If it does not foam, replace the yeast; weak yeast will make the dough dense and hard to roll thin.

2. 2

   Make the yogurt dough: in a large bowl, whisk yogurt, warm milk, egg, salt, and vegetable oil until smooth. Add the foamy yeast mixture. Add flour gradually and mix until a shaggy dough forms. Knead 8–10 minutes by hand (or 6 minutes on medium-low) until elastic and barely tacky.

3. 3

   First rise: lightly oil the bowl, place the dough inside, and cover. Let rise 60 minutes at 24–27°C / 75–80°F until roughly doubled. While it rises, prepare the filling. If your kitchen is cool, place the bowl in an unheated oven with the light on for gentle warmth.

4. 4

   Cook the filling base: heat 1 tablespoon oil in a skillet over medium-high heat. Add onion and cook 6–8 minutes until translucent with light golden edges. Add bell pepper and cook 3 minutes. Add garlic and cook 30 seconds, stirring constantly so it stays fragrant without browning.

5. 5

   Brown meat and dry out mushrooms: add ground meat and cook 6–7 minutes, breaking it into small crumbles, until no pink remains. Add chopped mushrooms and cook 5–7 minutes until their moisture evaporates and the pan looks mostly dry. This step prevents soggy pastries and oil splatter during frying.

6. 6

   Season and concentrate: stir in tomato paste, turmeric, cumin, salt, and black pepper. Cook 2 minutes to caramelize the tomato paste slightly. Remove from heat, then mix in parsley, cilantro, dill, and lemon juice. Spread the filling on a plate and cool 15–20 minutes; warm filling can weaken dough seams.

7. 7

   Portion and rest the dough: punch down the risen dough and divide into 12 equal pieces (about 70–75 g each). Cover pieces with a towel and rest 10 minutes so the gluten relaxes. Meanwhile, whisk flour with water to form a smooth sealing paste and keep it covered to prevent drying.

8. 8

   Roll and fill: on a lightly floured surface, roll one dough piece into a thin oval about 18–20 cm long and 2–3 mm thick. Place about 45–50 g filling on one side, leaving a 1.5 cm border. Brush the border with sealing paste, fold over, and press firmly to seal.

9. 9

   Shape and secure: crimp the edge with a fork or make small pleats by hand for a tight seal. Place formed pastries on a tray and cover while shaping the rest. For best structure, chill the tray 15 minutes; cooler dough holds seams better and fries with fewer leaks.

10. 10

    Deep-fry to golden: heat frying oil in a deep pot to 175°C / 350°F (use a thermometer). Fry 3–4 pastries at a time for 4–6 minutes, turning halfway, until evenly golden-brown. Maintain 170–180°C; if oil drops too low, they absorb oil and turn heavy.

11. 11

    Drain and serve: transfer fried pastries to a rack or paper-lined tray and rest 3 minutes before serving so steam finishes the interior. Repeat frying remaining batches, letting oil return to 175°C between batches. Serve hot for maximum crispness; the crust is best within 30 minutes of frying.