Samosas

Samosa is a local dish in Khuzistan Province.
Ingredients
Butter, 2 tsp
Salt, 1 tsp
Warm water, 1/2 glass
Flour, 2 glasses
Minced meat, 200 g
Potato, 1 no
Onions, 2 nos
Garlic cloves, 3
Green pepper, 1 no
Tomato paste, 3 tbsp
Coriander, 2 tbsp
Salt and pepper, as per taste
Directions
Chop Garlic and onions into tiny pieces. Heat the oil in a frying pan and fry till softened. Then add in minced beef and chopped green pepper and stir thoroughly the meat is pale in color. Now it's time to add seasonings like salt, pepper, and chopped coriander, as well as tomato paste. Sauté for a couple of minutes and then remove the pan from the heat.
Separately fry finely chopped potatoes in oil and add into the meat mixture without crushing them.
In a bowl filled with warm water, sprinkle flour and sufficient salt along with butter. Knead the mixture till you get a soft dough. Put the prepared dough inside a plastic cover and keep it aside for 30 minutes. Once ready to handle, sprinkle flour over the work surface and put the dough over. Spread it in a thin layer with a rolling pin. Make squares with the thin dough using a knife. You can also get them at the baker's.
Inside each square, put some prepared mixture and connect the edges of the dough while wetting it. Press with a fork till they are well connected. Do this for the rest of the squares. Once you are done, put plenty of oil in a deep bottom frying pan and fry them till crispy and brown. Once ready, serve with your desired sauce. Bon Appetit!
Instead of the dough explained above you can get Lavash ( Lavash is a kind of thin bread baked in Iran). If you apply it, you will even get more crispy and brownish. Cut Lavash loaves lengthwise. Like the image above, put the meat mixture inside and fold up the thin bread. When ready, fry them in oil like it was said earlier.
Cooking points,
Once putting Samosa inside the hot oil, keep it fixed with a spoon inside oil to avoid falling it apart into pieces in sizzling oil.
You can apply soya or even a combination of meat and soya. You are recommended to apply a large amount of pepper as the cuisine should be really hot to retain the unique flavor of the south dish.