Semsek is Antep's pastry made from yeasted dough that is rolled out, filled with ground meat, folded into half-moons, and fried. The filling goes in raw and cooks inside the pastry in its own juices, which moisten the dough from within. That is why pre-cooking the filling dries the semsek out.
Mix the flour, yeast, and salt. Add the warm water and cooking oil, then knead for 10 minutes. The dough should be soft and slightly tacky; when pressed with a finger, the indentation should slowly spring back.
Mix the ground lamb with the finely chopped onion, seeded and diced tomato, chopped parsley, and spices. Do not cook the filling first; it goes in raw and cooks inside the pastries.
Divide the dough into 20 balls. Roll each one into a 14 cm circle, 0.5 cm thick. Place 1 tablespoon of filling in the center, fold into a half-moon, and seal the edges by pressing them with a fork. Even a small gap can let oil seep inside.
Heat the oil in a deep skillet over medium heat. A small piece of dough dropped into the oil should puff immediately and rise to the surface. If the oil is too hot, the pastry will brown on the outside while the filling remains raw.
Fry the semsek in four batches without overcrowding the pan, cooking each side for 2 minutes. Remove them when the crust is golden and the pastries feel lighter when lifted with tongs. Arrange on a paper-towel-lined plate.
Let the kneaded dough rise, covered, in a warm place for 1 hour. After dividing it into balls, let them rest for another 15 minutes; dough that has not rested will spring back as you roll it.
Hamuru ince açmak gerekiyor, kalın açınca kızartırken içi hamur kaldı. Harcı soğutup doldurmak da gerekiyor, sıcak harçla kapattığım yarım aylar yağda açılıp içi dışına çıktı.
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