1. Toast halves of the bagel. 2. Slice a tomato (if using). 3. Spread cream cheese on both halves of the bagel. 4. Add salmon slices. 5. Top with capers, tomato (if using), and herbs. 6. Sprinkle with pepper and close the sandwich.

   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.