Make the batter: you must sift the flour, margarine grate, grind with the flour to the buttery crumbs. Beat the yogurt with the eggs, pour this mixture into the flour with the margarine, alternately enter the vinegar, soda and salt, knead the dough, it should be soft and not stick to hands. Remove the dough in the fridge for 30 minutes.

Fat lamb (beef can and half) cut into small pieces - "Sparrow in the reeds" (or mince with a large grille). Fine chop the onion (the onions I definitely washed out the bitterness).

Onion, combine with meat, add salt, pepper, cumin can.

Knead the dough again, divide into pieces of a walnut, roll out 2 mm thick, put the stuffing, blind-spherical pockets (seam down) and lay on a baking sheet, brush with beaten egg, sprinkle with sesame seeds (you can use a poppy or Nigella).

I had a mushroom stuffing and stuffing with chicken liver, so I made the samosa a different shape to know where what kind of stuffing... Put in a hot oven 180*C and bake for about an hour or a little more, to done meat. Browned finish.

This samosa in terms of - with mushrooms. I want to say that I did half a serving, it came out 2 baking sheets.