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.

   1. Combine salt and sugar in a bowl. 2. Dill: wash, dry with a clean towel and finelly chop. 3. Cut the salmon fillet into 2 pieces (crosswise). 4. On a piece of foil: place one tablespoon of of salt and sugar mixture, sprinkle with chopped dill and place one salmon filet skinside-down on sugar-salt-dill mixture. 5. Place 3.5 tablespoons of sugar-salt mixture on salmon filet and rub well into the salmon. 6. Set aside about 1 teaspoon of diil. Spread the rest of the dill on top of the fillet. 7. Repeat 5 with second salmon fillet. 8. Fold up both pieces with the skin on the outside. Sprinkle skinside of the second fillet with the rest of salt-sugar mixture and dill. 9. Cover with foil, place in container and chill in the refrigerator for 3 days. 10. Extract the marinated salmon from the skin and cut into very thin slices crosswise.