For the beef:

Step 1

• Cut the brisket into large chunks and season well on all sides with kosher salt and freshly-ground black pepper.

Step 2

• Heat a large, heavy pan over medium-high heat (if you have a slow-cooker with a sear function, that is ideal) and add a light drizzle of olive oil to coat. Sear the meat well on all sides until deeply browned. Carefully remove with tongs and set aside.

Step 3

• Turn the heat down to medium and add another coat of olive oil to the pan. Add the onions and cook until lightly browned, then add the garlic.

  Cook for 1-2 minutes or until softened and fragrant. Add the tomato paste, paprika, cumin, and cinnamon. Cook while stirring for 3-4 minutes.
  

Step 4

• Return the meat to the pan, add the stock, and bring to a simmer. Cover and braise at a low simmer (or add to your slow cooker at the low setting) for 6-8 hours or until tender. Refrigerate overnight.
  

Step 5

• In the morning, a layer of fat will have collected at the top; skim and discard. Remove about half of the juices and reserve to add to the potatoes. Shred the meat in the remaining juices and stir in the chopped parsley.

For the potatoes:

Step 1

• Peel the potatoes, rinse, and cut into large cubes. Add to a pot of cold water and boil just until tender and easily pierced by a knife. Drain well.

Step 2

• While the potatoes are cooking, heat 2 tablespoons olive oil to a skillet. Add the sliced onion and cook until softened and browned. Add the turmeric and toast while stirring for one minute, then add the cumin seed and toast for another minute.
  

Step 3

• Add the onion, turmeric, and cumin seed mixture to the potatoes and mash, adding the reserved meat juices, and season with salt.

  Allow to cool, and transfer to the refrigerator.
  
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For the dough:

Step 1

• In a large bowl, combine flour, semolina, salt, sugar, and yeast. Add yogurt, oil, and egg (if using).
  

Step 2

• Gradually pour in the warm milk, mixing until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Allow to rest for 15 minutes.
  

Step 3

• Now, stretch and fold the dough. Lightly oil your hands, and grab one corner of the dough. Pull it out, and fold it back toward the center. Make three more stretch and folds, turning the dough a quarter-turn each time. Allow the dough to rest for 15 minutes more, and repeat the stretch and fold process.

  At this point, you may rest the dough for another 15 minutes and perform another round of stretching and folding, or simply allow the dough to rise for 1 hour and proceed.

Step 4

• Divide the dough into about 12 equal pieces, each around 100-125g (3 ½ - 4 ½ oz). Roll each piece into a ball, then flatten into a circle about 4–5 inches (10–12 cm) wide.
  

Step 5

• Add a generous layer of potato and spread to cover with a ¼” (½ cm) border around the edges.

  Place 1–2 tablespoons of the cooled beef filling on top of the potato. Bring the edges together at the top and pinch to seal, leaving an opening at the center.

  Transfer the pastries to a large, parchment-lined sheet pan. Brush each shamburak with the egg yolk and milk mixture, and sprinkle generously with nigella seeds.
  
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• 

Step 6

• Allow the pastries to rest for 20–30 minutes while the oven preheats to 400°F (200°C).

Step 7

• Bake for 3 minutes, then turn the oven down to 375°F (190°C). Bake for 18–20 minutes, until golden brown and fragrant. Allow to cool for a few minutes before serving.