Baking pan 20 x 30 cm. 1. Line the baking pan with parchment paper. Preheat oven to 180C. 2. Prepare salmon: remove skin and bones; cut on small pieces. 3. Broccoli: wash and cut on small pieces. 4. With a whisk: beat eggs with salt and sugar. 5. Mix baking powder with flour. Add flour and kefir in the bowl with eggs and mix well. 6. Add oil and mix. 7. Pour half of the dough onto the parchment lined baking sheet. 8. Place fish and broccoli on the top in any order. 9. Cover fish and broccoli with the rest of the dough. 10. Optional: Sprinkle with sesame seeds. 11. Bake 30-40 minutes until golden brown. 12. Let cool for 5 minutes and cut into portions.

   The butter should be at room temperature! DOUGH: 1. In a bowl, mix flour, baking powder and salt. 2. Add butter at room temperature and rub into the flour until crumbly. 3. Add egg and kefir, knead gently until a smooth dough forms. 4. Wrap and chill for 30–60 minutes. FILLING: 1. Finely dice the chicken and onion (about ¼ inch pieces). 2. Finely dice fresh dill, parsley and cilantro if using. 3. Peel, wash and grate the potato. 4. Mix with salt, pepper, cumin, and optional herbs or fat. 5. Keep it raw — it will cook inside the pastry. ASSEMBLE: 1. Preheat oven to 400°F (200°C). 2. Roll dough into a log, cut into 16 equal pieces. 3. Roll each piece into a thin circle. 4. Place a spoonful of filling in the center of one circle. Cover with the second circle. Pinch the edges of the circles with your hands or with a fork. (OR Fold into triangle or square shapes, sealing edges well.) Make a hole in the center. 6. Place seam-side down on a baking sheet lined with parchment. 7. Brush tops with egg yolk and sprinkle with sesame seeds. 8. Bake at 400°F (200°C) for 25–30 minutes, until golden brown and crispy. TIPS: - Don’t overfill — they may burst during baking. - You can freeze assembled samsa before baking — bake from frozen, adding \~10 extra minutes.