Ingredients (Serves 4)
1 kg flour
½ kg lean ground meat
2 onions
1 bunch parsley
2 tablespoons vinegar or lemon juice (for the dough)
1 cup plain butter 
Salt, black pepper

Preparation
Fry the ground meat with finely chopped onion in a pan. Finely chop the parsley and mix it with salt and black pepper. The dough is kneaded as in the mouth opener, divided into small balls the size of a tangerine, and opened to the size of a dessert plate. The filling is placed on half of it, not too thinly, and the other side is covered. The edge is cut and fried in oil until both sides turn pink. Cheese semsek is made like the minced meat version. Only crumbled unsalted or desalted cheese, very finely chopped green onion and parsley, salt and chili pepper are added to the filling. There is also a sweet semsek, which is made by adding only crumbled unsalted cheese to the filling. In this state, it is eaten by dipping it in either sugar honey or molasses.

*It is a corruption of the Persian word senbüse, meaning a three-sided headscarf. In some places, it is also pronounced as samsa, sembusek.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN